Banana Cream Cheesecake Recipe
A rich and creamy Banana Cream Cheesecake made with a buttery graham cracker crust, smooth cheesecake filling, fresh bananas, and fluffy whipped cream layers. Perfect for special occasions or make-ahead desserts.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups heavy cream
- 3 large ripe bananas, sliced
- 1 cup banana pudding mix
- 2 cups milk
- whipped cream, for topping
- fresh banana slices, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Combine graham cracker crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake the crust for 10 minutes, then remove and cool completely.
- Beat softened cream cheese until smooth, then add sugar and vanilla and mix until creamy.
- Whisk banana pudding mix with milk in a separate bowl until thick.
- Fold the banana pudding into the cream cheese mixture until fully combined.
- Whip heavy cream to stiff peaks and gently fold into the cheesecake mixture.
- Arrange sliced bananas evenly over the cooled crust.
- Spread the cheesecake filling evenly over the banana layer.
- Cover and refrigerate for at least 4 hours or overnight until fully set.
- Remove from pan, top with whipped cream and fresh banana slices, then slice and serve.
Notes
Use ripe bananas for the best flavor. Chill the cheesecake overnight for clean slices and optimal texture. Garnish just before serving to prevent banana browning.