Banana Cream Cheesecake
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This Banana Cream Cheesecake recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy and full of the most amazing banana flavor!
This cheesecake recipe is my new favorite and might just stay that way forever. It combines two of my favorite things – banana flavor and cheesecake. It’s no secret that the hubs and I have a love of banana flavored dessert. And ever since I was a kid, I have loved cheesecake. So when I first discovered the banana cream cheesecake at The Cheesecake Factory, I knew I was in heaven. The only regret I have in regards to this cheesecake is that it has taken me so long to create it at home!
So let’s not waste any more time. You need to make this ASAP so to get started, we’ve got the crust. I like to use vanilla wafers in a lot of my crusts, rather than graham cracker crumbs, but it’d be an easy swap to use graham crackers too. I personally like that vanilla wafers are a little sweeter and have more flavor. It really compliments this particular cheesecake too.
For the cheesecake filling, we’ve got banana flavor from both fresh bananas and banana extract. I played around with just fresh bananas and just banana extract, but you really need both to get that smooth banana flavor that I love in the banana cream cheesecake. The fresh bananas give it that real banana flavor and the banana extract enhances the flavor and makes it even better!
To bake the cheesecake, you’ll want to use a water bath. I know it’s a few extra step and seems to be a pain, but it’s really not hard and it definitely makes a better cheesecake. Without it, this cheesecake will fall in the center while cooling, brown around the edges and potentially crack. So definitely take the time to do the water bath and if you’d like to see how I set mine up, you can check that out here. I like to use a slow cooker liner to make sure water doesn’t get in. It’s quite handy.
While the cheesecake cools, the bavarian cream topping is made. This is one of my favorite parts of the cheesecake and totally sets it apart from others! The smooth, creamy texture and amazing taste are worth every second of making it. In fact, I wanted to just eat it all with a spoon!
The bavarian cream is similar to a pastry cream, with the main difference being that pastry cream is thickened with cornstarch and bavarian cream uses gelatin. Also, just before the cream sets, whipped cream is added to bavarian cream to lighten it. Once it’s made, spread it evenly on top of the cheesecake and then let the whole thing cool completely and set.
Top the finished cheesecake with a little whipped cream and then add some fresh sliced bananas when serving! The cheesecake is sure to be a hit! I shared it with family and everyone fell in love. In fact, my brother liked it so much that after he finished his piece, he started stealing bites from his daughter (my niece). Now you know when you start to steal food from your kids, it’s good!
Read transcript
Banana Cream Cheesecake
This Banana Cream Cheesecake Recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy & full of banana flavor!
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12-14 Servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
CRUST
- 2 1/4 cups (302g) vanilla wafer crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
CHEESECAKE FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1/4 cup (58g) sour cream, room temperature
- 4 tsp banana extract
- 1 cup (240ml) pureed banana (2 medium sized bananas)*
- 3 large eggs, room temperature
BAVARIAN CREAM
- 1 tsp powdered gelatin
- 2 tbsp (30ml) milk
- 2 egg yolks
- 1/2 cup (120ml) heavy whipping cream
- 2 tbsp (26g) sugar
- 3/4 tsp vanilla extract
- 1/4 tsp banana extract
- 2/3 cup (160ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
WHIPPED CREAM TOPPING
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Fresh sliced bananas
Instructions
CRUST
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and banana extract and mix on low speed until well combined.
- Add the pureed bananas and mix on low speed until combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the cheesecake batter into the crust.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
BAVARIAN CREAM
- While the cheesecake finishes cooling, make the bavarian cream. In a small bowl, sprinkle the gelatin onto the milk and set aside.
- In a medium bowl, whisk the egg yolks together and set aside.
- Add the 1/2 cup of heavy cream, sugar, vanilla extract and banana extract to a large saucepan and heat over medium heat until warm.
- Remove the cream mixture from heat and slowly pour the hot cream into the eggs to temper them.
- Add the egg and cream mixture back into the saucepan and return to the heat. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches about 160°F. It should happen fairly quickly.
- Add the gelatin mixture to the hot cream and stir until smooth.
- Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.
- While the custard cools, add the 2/3 cup of heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.
- When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.
- Remove the water bath wrapping from the cheesecake, then spread the bavarian cream evenly over the top of the cheesecake. Refrigerate cheesecake until completely cool and firm, 5-6 hours.
TOPPING
- When the cheesecake is cool and firm, remove it from the springform pan.
- Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl and whisk on high speed until stiff peaks form.
- Pipe swirls of whipped cream around the edge of the cheesecake, then serve with sliced bananas.
Cheesecake should be stored in the fridge. Best if eaten within 3-4 days.
Notes
* I recommend using fresh, yellow bananas. Not ones that are ripe and brown. I prefer the color and flavor of the fresh bananas in this particular cheesecake.
Keywords: how to make cheesecake, banana dessert recipe, banana cheesecake recipe, cheesecake recipe
Enjoy!
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
Ok where can I buy this banana cream cheesecake online? Rather but than maje it and I don’t cook. That’s what you should do make these desserts online, and then sale online. I would buy them from you if you if you make these online. Do you or anyone knows how to make a sugar free dessertts online, and sale them online? Looking for online stores to sale sugar free products online like desserts, cookies,and other products. Need more online sugar free stores to sale products. No that many stores sale sugarefree products like desserts. Why don’t you start making and sale desser online, and you will make lots of money. Just checking. Thanks
Check for a local bakery near you also Publix grocery they carrie sugar free
Why come to a food blog with recipes and ask where to buy the finished product?
Touche!!
😆 😃 😁
★★★★★
Omg!! I love your blog. The banana cream cheesecake is my favorite at the Cheesecake Factory!! This looks AMAZING!!! and I can’t wait to try making it!!! ????
My favorite too! Thanks Jessica! I hope you enjoy it!
Lindsay;
Hi,your banana cheesecake looks so good and tasty and could you please tell me what the nutrictional information is.I am a diabetic and i have to watch my carb and sugar intake.
Kim
I’m not sure of the nutritional information, but I know there are several site available to give that info if you plug in the recipe.
What type of banana extract so you use? I have tried a couple but both tasted weird. Thank you!
I use McCormick Brand.
Love your cheesecake recipe. I have been looking for a Lemon Bavarian Cake recipe for several years. A bakery in Springfield, IL used to bake it and it was delicious. No one seems to have the recipe and they have been out of business for years now and the owners are deceased. It had browned coconut on top for decoration. I was wondering if you have it or could figure it out. It was such a wonderful cake I would love to be able to make one.
Thank you.
Oh that sounds yummy! So was it layers of lemon cake and bavarian cream and like a buttercream frosting? Anything else?
Do you think it would work to make it in 9 x 13 pan to serve in smaller dessert squares? (I realize the baking time would be different and probably still need a waterbath). Wonder if Watkins makes banana extract – great flavorings. Thank you – sounds yummy.
Yes, I think that’d be fine. I can’t remember if I’ve seen a Watkins banana extract, but I do also love their flavorings.
Yes, Watkins makes a banana extract. That is what I used!
Ok
I Will be using A 9 inch
Cheese Cake pan do i Up My
Ingredients
As I remember the Lemon Bavarian Cake was lemon cake and I thought maybe I could change the recipe above from banana to lemon and have what I am looking for. It had some kind of lemon filling in between the layers and the icing was like a whipped cream. I am figuring that is where the Bavarian comes in. Then they browned coconut with butter and sprinkled it on top of the cake. That cake was heavenly.
Sounds yummy! You could try checking out this cake. Perhaps using the bavarian cream as the filling?
How about a filling of lemon curd and the lemon Bavarian cream as the topping?
Yes, you can do this. I did a recipe similar to this, my Lemon Cake with Lemon Bavarian Cream. Feel free to refer to this Lemon Cake that uses both!
Can the banana cheesecake part be made in a Ipoh?
I’m not familiar with a lpoh?
Does this hAve to be baked in a spring form pan? I prefer baking in glass casserole type pans.
It should be ok in a 9×13, you’d just need to adjust the baking time.
What would you recommend for baking time in a 9 x13 pan or casserole dish? Would the recipe need to be adjusted to the size of the pan, if so what are your recommendations? PLan on making this for Thanksgiving.
Here’s a different 9×13 cheesecake that you can use as a bit of a guide. The baking time should be similar. You shouldn’t need to adjust the filling amounts and even though the cream will be a thinner layer, it might be fine without adjusting it. I hope you enjoy it!
Bad link for the 9×13 cheesecake recipe
It has been fixed/updated. Thanks!
Can not wait to try this recipe – my daughter loves anything bananas and she loves cheesecake!! Your directions are very detailed which is great! Thanks for the tip so water doesn’t get in the pan – never thought to use a loner! ????
Awesome! I hope you enjoy it!
Couldn’t find the banana extract, how do I substitute to still have nice banana flavour?
I’m not sure of a good substitute that would give the same amount of flavor. You could try something like a liquor and even reduce it to make it stronger.
I didn’t have banana extract when I made this, so I used banana pudding mix instead. I only added about 2 or 3 teaspoons. I omitted the gelatin and just used the pudding mix to give it that jiggle. The cheesecake turned out amazing! my husband and friends raved!
I’m so glad you enjoyed the cheesecake!
Do you use over ripe bananas?
You could, but I used fresh yellow bananas. I prefer to the color and flavor of this cheesecake that way.
I have used over-ripe bananas for banana cheesecake before and the banana flavor was way too strong. I know this cheesecake will be great with just fresh bananas.! Thanks for the great recipe!
I tried it with overripe banana and it was a little too strong and tasted more like banana bread. It overpowered the cheesecake flavor. Next time I will use regular yellow bananas rather than brown ones(as the recipe suggested and I ignored, unfortunately)
It was my first time making Bavarian cream, mine came out a little bit chunky and not smooth. I think I ended up making scrambled eggs rather than tempered eggs. tasted fine, but not very pretty. I was not patient with the cooling process.
I learned a lot about water baths and spring form pans. Thanks for the lessons! I am ready to try again for Thanksgiving.
★★★★★
I’m glad you still enjoyed it and hope it turns out even better the second time around! 🙂
I was just diagnosed with T2 Diabetes but this cheesecake looks AMAZING! Do you happen to know how many calories/carbs would be in a slice? Also, do you have any tips for making it “dessert friendly” for me?
I don’t know the nutrition facts, but there are quite a few sites that’ll calculate that for you. For changes to make, I’m not entirely familiar with what would be needed. If it’s sugar reduction, you could definitely leave it out of the crust and reduce it in the cheesecake. Other sweeteners would probably be ok to use. For the whipped cream though, if you reduce the powdered sugar, you’ll likely want to stabilize it with some gelatin or something. I hope that helps!
DID YOU SOAK THE BANANAS IN LEMON JUICE OR WHITE SODA TO KEEP THEM FROM TURNING DARK?rosie
I did not. I added them to the top just before serving. You could certainly add lemon juice to them though.
Has anyone told you that you are a dangerous woman?! OMG, this looks good. I will make this, no doubt! Thank you. 🙂
Lol, thanks! I hope you enjoy it!
My husband is gluten intolerant. Can cornstarch be substituted for the flour. If so, what amount?
This cheesecake sounds amazing and I would like to make it for him. Thank you and I love all the explanations (lessons) and tips you share.
Thank you.
You try 1 1/2 tablespoons of cornstarch, or leave it out altogether.
I just used the bobs 1:1 gluten free flour instead and used Pamela’s gluten free graham crackers for the crust.
This looks lovely and I will definitely try. However, is there a way to make the cream portion without using gelatin?
Thanks in advance.
You could use cornstarch, but that would make it more of a pastry cream rather than bavarian cream. You can see a recipe for that here.
How do I keep the garnish bananas on top from turning brown
You can try sprinkling them with some lemon juice prior to adding, or add them just before serving.
I made this last weekend and followed your instructions to the letter. It turned out good, but I was underwhelmed about it. I should have remembered that I do not like Banana Pudding and that is what it reminded of. It was good, but not outstanding.
I’m sorry you weren’t happy with it. Yes, if you’re not a fan of banana pudding, this might not be your thing.
I made this and forgot my yolks in my Bavarian topping. My back is absolutely broken. Might be yummy but I’m to old and broken for this. Made Juniors Strawberry shortcake cheese cake from NY Cheesecake Factory and only half of it was eaten, tooo much cake. Good but too much for 2 people. I used to order them but they stopped making or shipping them. I’ll settle for mine plain but am wanting to do the Coffee Cheesecake. Wish me luck…lol
My back is broken after making this. Left my yolks out of my B cream. Cake still too warm when I spread my B. cream. I’ll just settle for plain though I may have to do the Coffe one.
I made this recipe and the custard, how long do I wait to pour custard over the cake and put in fridge,one would think when cool to touch,but directions don’t really say, just remove water bath wrap and pour?
As long as the cheesecake isn’t too warm to touch, it should be fine. I just had it sitting on the counter prior to adding.
I just put this in the oven and I can’t wait! My family loves my New York cheesecake but I just had to try this out because we also love banana cream pie. Thank you for the recipe! I’ll let you know how it goes! 🙂
I just made this yesterday but added my own little twist. I turned it into a banana split cheesecake by garnishing with cherries, crushed pineapple, chocolate syrup and finely chopped nuts. Wish I could post a picture for you. LOL. The banana flavor in this recipe is off the charts. ( I posted a comment once before but don’t think it took. ) Thanks for all your great cheesecake recipes. I make a different one every other week. 🙂
What a fun idea! So glad you enjoyed it – and the other cheesecake recipes! Thanks Dianna!
Hi I have the cheesecake in the oven now.. Can’t wait to try it tomorrow.. Is it OK to freeze a slice or to for a few days?
I would think freezing would be fine, I’ve just never tried freezing the Bavarian cream before. I hope you enjoy it!
Super yummy and directions were easy to follow. This is better than the Cheesecake factory banana cream which is my favorite. I tried both of them together to taste the difference and this one has more banana flavor and just better overall, thanks for sharing
★★★★★
What an amazing recipe!!!! I am drooling as I scroll down at all the ingredients and see the picture of this work of art. Thank you for sharing. I have some overripe bananas in the freezer that will be put to good use when I prepare this recipe!!
I found this recipe and decided to make it for my husband for Father’s Day. Trouble was that it’s a pretty labor-intensive undertaking, and I didn’t start the day before. So we ended up having it after he got home from work yesterday (Monday).
Oh. Good. Lord.
Now, I’m a better-than-average baker, so I’ve made some pretty good desserts. But thiss is literally the best thing I have ever made. I couldn’t even find banana extract, and it was still absolute perfection!
If you’re looking at this recipe, don’t let all the steps and time involved deter you! Make it anyway!
Lindsay, thank you so very much for this recipe!
Thank you, Sarah! I’m so glad you enjoyed it so much!
I have made this cheesecake 3 times now….first time I used an 11 inch pan but I have to say it looks better from the 9inch pan as u suggest…everyone who has put this to their mouth have loved it…they have said it’s the best cheesecake they have ever tasted….I have a BBQ to go to on the 4th and they have a pie contest…I was thinking of modifying this in a deep dish pie pan and trying it that way….let me say to you that you came up with a winner when you put this recipe together
I’m so glad to hear that! Thanks Linda!
The recipe calls for Vanilla Wafer Crumbs – the video shows graham cracker crumbs. What do I recommend?
Honestly you could use either, but I used vanilla wafer crumbs.
I’m making this cheesecake gluten free. I used cup for cup to replace the flour and lemon gluten free shortbread cookies which I’ve used before on other gf cheesecakes. I’m going to freeze the cheesecake portion and make the Bavarian crème closer to when I need the cheesecake and then make the whipped cream the day of my party and refrigerate all. Needed to get this made ahead off time. Making another at the end of the week. Can’t wait to try this.
Hi Lindsay!
I made this cheesecake, but can not get the bavarian cream right. What it seems to me is the gelatin is my issue. Could you tell me what brand gelatin did you use? And, where did you got it at? I used Knox brand, and it is not setting right. Thank you in advance!
Hmm, strange. I used Knox brand as well.
I’m getting ready to make this cheesecake for the holiday. Interesting that the video shows the crust using graham crackers and the receipe calls for vanilla wafers.
OMG, this looks so amazing. Two of my favorite foods combine, banana and cheesecake to not only make a beautiful looks dessert, but a dessert that I can hardly wait to make. Thanks for sharing. Yum!
I hope you enjoy it!
Why do it call for vanilla wafers
Instead of gram crackers
Vanilla wafers was my preference for this particular cheesecake, but you can use graham crackers if you prefer.
Hi, if one were to convert this to a raspberry cream cheesecake. Would you still use 1 cup of puréed raspberries or would you reduce the amount since they do not have same consistency as banana? I guess same question with the amount of extract, but that seems more easily swapped with raspberry extract
Thanks
It’s hard to know for sure without trying it. Banana is a more subtle flavor than raspberry, so you might not need as much of the raspberry. Plus, it’s much thinner as a puree, so you might need to add a little to the baking time. I haven’t ever used raspberry extract, but I’d imagine you could get by without it.
AAwhy do you put the cheese cake in water for
You can read more about water baths here.
My wife and kids love this cheesecake.. I just finished making it for the 2nd time. One thing i did notice this time is when i was done baking the crust some of the butter was dripping out the bottom of the spring form pan and smoking on the bottom of the oven.. Next time im going to put some baking sheets just below it to catch the dripping butter… Now that i thinkk about it after the firsr time i made it. It must have dripped then to cuz i noticed some thing had burned to the bottom of the oven a couple of days later and i thought it was from the kids spilling something in the oven… Lol
I’m so glad you enjoy it! As for the butter, I didn’t have that problem, but you could reduce the amount of butter in the crust a bit and that should help.
Also i forgot to add that i did freeze 2 individual slices for a week and let them thaw overnight in the fridge and they were fine..
Me parece encantador su manera de hacer y explicar la repostería, pero no entiendo porque el sitio al traducir al español, no me permite ver las recetas con vídeo, ojalá pueda ayudarme, se lo agradezco.
Hey just finished making this cake. And when i went to put the cream on top. I think the cheese cake is still to warm. And it’s starting to run. Hope it turns out ok.
Can I substitute cornstarch for the flour in the cheesecake…I want to make this gluten free
You can. You could also leave it out and it should be fine.
Ok, I made this cake this weekend and it looks nothing like yours. It baked perfect, no cracks but I didn’t have enough crust to go up as high on the sides as yours. It tasted pretty good but I could taste the banana extract. It left almost an alcohol after taste in my mouth. If I make it again I would cut down the 4tsps of extract. I’ve loved all your recipes I’ve tried though! This was just a first for me not to turn out quite right.
★★★
Just to check – are you sure you used teaspoons and not tablespoons? I know in an earlier version of this cheesecake (when I was testing it) that I had added more of the banana extract and had the same result. I didn’t have that experience with it reduced to 4 teaspoons though.
Mines is in the oven and you are right, the crust did not go as high as on the picture. I even thought of doing one more cup of crust to cover the sides.
I would suggest spreading some the crust out to the sides of the pan before pressing it into the bottom, to make sure you have enough for the sides. I spread the crust loosely around the bottom and sides before pressing it down to make sure I have enough to cover all that I want covered.
I just finished! But I had a problem when I combined the custard and the whipped cream. I don’t think the custard was set yet and or maybe the whipped creamed was not fully whipped. When I combined the two, it kinda of curdle. So than I just mixed heavy whipped cream with powder sugar and a little vanilla extra. What did I do wrong?
Did it curdle, or was it a bit lumpy? It’s possible that the custard had cooled a little bit too much before you added the whipped cream and so it left some lumps from the custard.
I’ll be using a 6 inch springform pan for this recipe… do you think it will work if I just half the recipe or will that not be enough for that size pan? Sorry, new to baking but very excited to try this out!! 🙂
Have made this twice already and it’s a real hit! I have one question re custard… when it has cooled, it’s really thick and does not fold into whipped cream, leaving little clumps of custard that u can see. It’s almost like there’s too much gelatin in it or do I let it sit too long?
I’ve so glad you’ve enjoyed it! Yes, it sounds like it might be cooling a little bit too long before adding the whipped cream. If that happens though, try grabbing a whisk and whisking it to smooth out the lumps a bit.
I’m just making this recipe for the first time. It’s late at night, so I will do the Bavarian cream and whipped topping tomorrow. For the crust, I got a bit creative and used banana flavoured cookies. I jus crushed them up and mixed in melted butter. I have company coming tomorrow for supper, fingers crossed that it turns out.
The banana flavored cookies sound delicious! I hope you enjoyed it!
I’m not in love with the color of the cheesecake wondering have you tried pureeing bananas with some lemon juice. To keep the Browning of the bananas in the cheese cake
I haven’t tried adding the lemon juice to see if that would make a difference.
Can the Bavarian cream custard be added the day after the cheesecake is baked. I started very late in the evening and I don’t want to wait up until the cheesecake is cooked. I thought I would make the cream in the morning and top the cake then. THanks!
That should be fine.
This recipe looks amazing! My husband asked for a banana cheesecake for his birthday. I always have trouble removing the cheesecake from the bottom part of the spring form pan, to transfer the cake to a nicer plate. Do you have any tips?
If you put the parchment paper in the bottom of the pan, it makes it much easier to remove. I run an offset spatula underneath the cheesecake to help loosen it from the pan bottom too.
Five Stars!
★★★★★
How long can this cheesecake remain in the freezer?
I haven’t ever frozen a whole cheesecake, so I’m not sure.
I made this cheesecake with ripe bananas and it was terrific! I have a couple of cheesecake fanatics in my circle af friends and family and EVERYONE raved about it! I love to make different flavors and have developed a few of my own as well., so for all of our get together cheesecake is frequently requested. I am excited to try some more that you have here! Thank you!
★★★★★
I’m so glad to hear that! Thanks Mary Jane!
This was awesome!
Could it be converted to strawberries ?????
Would love to make a strawberry version of this for a birthday
★★★★★
It would probably work as a strawberry cheesecake, but you might want to test to get the strawberry flavored right. I might reduce the puree in the cheesecake from 1 cup to ¾ cups because the strawberry puree will be a lot thinner. You may want to add less banana extract, taste the batter, and then add more if needed.
Thanks! Or if you have one already for strawberry I would love a link to it!
I’m not a big baker but made that one and it got rave reviews from my friends
I have a Strawberry Shortcake Cheesecake and Easy Strawberry Cheesecake. I hope this helps!
Is it deliberate to use salted butter?
You could use unsalted butter, you just may want to add a touch of salt.
i made this cheesecake for a friends last day of work. I was super scared because every cheesecake i have ever made, fell in the center. your tutorial for the water bath is AMAZING! The cheesecake turned out PERFECT and I have never gotten more compliments! I have since made 3 more of your cheesecake recipes (in fact im waiting for the caramel sauce to cool right now for the caramel chocolate chip cheesecake to take to a party tomorrow!) I recommend your site to EVERYONE who has an interest in baking ANYTHING! Keep up the AWESOME work! You have a very dedicated follower right here! 🙂
★★★★★
That’s so awesome to hear! I”m glad the tutorial is helpful and that you’ve enjoyed the recipes! 🙂
Hi, Lindsay! I made this banana cheesecake yesterday—Awesome!!!! Thanks for all your
wonderful desserts. Keep creating and I’ll keep baking!!!
Thanks Suzy-q! I’m so glad you enjoyed the cheesecake! 🙂
Banana extract usually isn’t very good! I used extra banana puree instead. Banana extract can be made by boiling peel on half cut bananas in water for 20 mins, or use banana liquor. I found this recipe very confusing with the way they showed tablespoons and teaspoons. Usually it’s just a T and a tsp. My company liked it!
★★★★
This is my 2nd cheesecake recipe I’ve tried from your blog, (the 1st was the eggnog cheesecake) and it was definitely a hit! I love the bavarian cream layer, it really makes it extra special. My husband is my cheesecake critic, and he even loved this one. I’m sure I will make it again.
By the way, I love hearing about your twins! I am a mom to 8 children, ages 1-13, including a set of 6 year old girl twins!
Thanks again for a great recipe, greetings from WI!
★★★★★
I’m so glad you enjoyed both cheesecakes!
Thanks Alexis! Eight children – you are a rockstar!
Is there an edited cook time for high elevation?
I’m really not familiar with high altitude baking, I’m sorry.
Could you tell me which heavy whipping cream your supposed to add when?
For the Bavarian Cream 1/2 cup heavy whipping cream in step #3, 2/3 cup cold heavy whipping cream in step #8 under Bavarian Cream. For the whipped cream topping, 1/2 cup cold heavy whipping cream in step #2 under Topping.
My cake is in the oven right now. The crust kind of disappointed me already. It looks really wet and the sides slide down after baking 10 minutes. Much butter dripped down to bottom of oven also. What have I done wrong.
★★★
It shouldn’t be doing that and sliding down the sides. Did you maybe add too much butter by accident? Or not use quite enough crumbs?
My crust slid down the sides also, I used exact amount of butter. I’m hoping the Bavarian cream is ok above the crust.
I would like to try this but it doesn’t state what kind of gelatin, What kind do you use or recommend?
I used Knox brand gelatin.
I’m sorry I guess I should’ve asked is that non-flavored gelatin?
Yes, non flavored.
So Im Currently making the banana cream cheesecake… I used a yellow cookie for the crust with the same measurements… the crust doesn’t look set like I’ve seen other cheesecakes. Itwas very buttery before I put it in… the sides are browning so I know I can’t leave it in any longer but the middle is actually bubbling… is this right??
What kind of yellow cookie? And oreo? Because you’d want to use a good bit less butter in an Oreo crust.
Did you use the water bath? I’ve never had sides brown unless I didn’t use the water bath. And bubbling is very strange. No cheesecake should bubble in the middle when baked.
I made this cheesecake because it’s different and my boyfriend likes banana flavored desserts. We work nights, so it was about 1am when we went shopping for the ingredients. We could not find banana extract anywhere! I used fresh bananas and banana pudding mix for the actual cheesecake. I also used my instant pot for this recipe. I used all the same measurements and my 7″ springform pan (35 minutes in my instant pot). I had additional batter left over which I used for mini cheesecakes (in a muffin pan) in the oven at the same time. We went to bed and woke up in time to go shopping for banana extract for the Bavarian cream icing. This was delicious! Its so smooth and creamy! Everyone loved it!
★★★★★
Wonderful! I’m so glad it worked out and everyone enjoyed! 🙂
How long did you bake your mini cheesecakes for?
Amazing cheesecake! I made this for my wife yesterday. Amazingly dense, intense banana flavor, and it didn’t crack! Definitely a favorite to make again.
★★★★★
Wonderful! So glad you enjoyed it!
I have an annual Fall Ladies Afternoon Tea Party with some of my girlfriends & family. I like to try new recipes and I always make one cheesecake for my Tea Party. Last year I decided to make this recipe. However, as I was preparing it I realized that I was out of Banana Extract, so I substituted it with Rum extract. . . OMG … it was delish … and my guests absolutely loved it.
I was wondering if you have ever frozen this cheesecake.
So glad you enjoyed it! I don’t believe I have frozen it, but I think it would be fine. I’d just leave off the fresh bananas.
I made this for one of our desserts for xmas dinner. It was a hit! Everything turned put great except the color of my cheesecake after it cooked and cooled. The bananas made it turn dark. How do I avoid that next time?
I love your cheesecake recipe so much .Could you tell me what is banana extract
★★★★★
It’s like vanilla extract, but banana flavored
I am curious if this would work as mini, like cupcake size, cheesecakes and if so would you happen to know a time level on baking them?
It would work, but I haven’t tried it myself, so it’s hard to say exact measurements, times, etc. The full recipe should yield about 24 minis. I’d take a look at some of my other minis (like these classic mini cheesecakes) to get an idea on timing.
I’ll be using a 6 inch springform pan for this recipe… do you think it will work if I just half the recipe or will that not be enough for that size pan? Sorry, new to baking but very excited to try this out!! 🙂
I haven’t ever made a 6 inch cheesecake to know for sure, but I would think cutting it in half would be good.
Can I use imitation banana flavor instead I couldnt find extract
★★★★★
Yes, that should be fine.
I am a beginner at making cheesecakes and made this for a friend. I was intimidated because I was not familiar with the water bath and had read comments about the cheesecake possibly falling in the center, etc. But, I decided to give it a go. It was a lot of work, but worth it because it came out perfect and was a huge hit! (I added extra banana extract to the Bavarian cream because I wanted the flavor to ‘pop’ and it did.) My friend took it to work and said they raves about it. I was asked this evening to consider baking them for profit.”
Thanks for the recipe and super detailed steps!
★★★★★
Awesome! I’m so glad to hear it was a hit!
Hello! Do you think it would be fine to omit the fresh pureed bananas altogether? I’m making this today for Father’s Day for a man who loves banana flavor but not the texture. lol Go figure!? TIA for your response.
You won’t notice the banana texture in the cheesecake. I wouldn’t suggest leaving the fresh bananas out.
AMAZING!
I am literally the WORST baker EVER! Everyone knows it and I sing like a canary about how awful I am. This recipe TURNED OUT A-AMAZING. I gave some to friends and family who also said it might be the best cheesecake they have ever made. Totally worth the time it takes to put it in it.
Creamy, no cracking (i followed the water bath technique), right the right amount of banana!!!!! Will absolutely make this again.
★★★★★
LOL! I’m so glad it was a success and a hit!
This is so delicious! Everything turned out great except the crust of all things. It came out dark and really, really hard. Maybe I packed the crumbs too hard?
Everything came out delicious! Only problem I experienced was with the crust of all things. It was very dark and hard. Maybe I packed it too hard?
★★★★★
I’ve never had that happen, so I’m not sure. I don’t know if you can really pack them too hard or not. Maybe it was a little over baked?
Does anyone have a recipe with a pre made crust? Or a recipe with a smaller cheesecake version? For a 9inch crust?
This cheesecake is absolutely amazing everyone again went crazy over this recipe. Absolutely delicious thanks for this awesome recipe.
So glad it was a hit!
my cheesecake, while delicious, turned out a wild gray color. definitely from the little brown fibers in the flesh of the banana, but the pictures you have portray a soft creamy yellow. how can i achieve a banana cheesecake that looks as good as it tastes??
★★★★★
My bananas weren’t brown yet. If you use bananas that are ripe, and not over ripe, you’ll get a better color.
WOW. Made this last night, I was trying to find a recipe close to the Cheesecake factories banana cream cheesecake and this seriously surpassed even their cheesecake. Very good, it’ll be a hit at any party.
★★★★★
I’m so glad to hear that! Thanks Katrina!
Can Greek yogurt be used instead of sour cream? I make my own yogurt and would prefer to use that instead of buying sour cream.
I haven’t tried using yogurt, but I’m sure it would be fine.
I forgot to ask another question. I would like to make this in a 6″ or 7″ pan. Do I need to adjust any ingredients?
★★★★★
I haven’t ever made a cheesecake that size. I would guess that you do need to adjust the ingredients but I’m not sure how to suggest you do that.
This was the best cheesecake I have ever made! It takes some effort; however it is totally worth it! If you need to speed up cooling time- the freezer can help.
★★★★★
I’m glad you enjoyed it!
Love this cheesecake! Such great flavors! My new favorite, until I try another of your recipes, of course! My last favorite was the vanilla bean cheesecake! Everything I have tried is a winner!
★★★★★
So glad you enjoyed it! Thanks Sandy!
Could this be frozen if I left off the fresh bananas?
Yes, it should be fine frozen. Just wrap it well. I usually suggest to thaw in the fridge.
I made this exactly as written, but I baked them in my mini cheesecake pan. It made 36 cheesecakes, and they only took about 20 minutes to bake.
★★★★★
Hey! I’m new to baking cheesecakes and would love to make them mini! How did you know what time they needed in the oven, especially with the addition of turning the oven off and the cracking the oven door? I’m not sure what I’m looking for when baking them.
can this be frozen? need to make ahead of time. i did see one comment where someone froze the cheesecake and added the barvarian cream after defrosting the cheesecake layer but no comment on how it turned out. please let me know if you have any advice on this. am looking SO forward to making this for christmas this year
Freezing should be fine, but I can’t speak from experience with this one. The cheesecake itself really should freeze well. I honestly think the cream layer would too, but I haven’t tried it to say for sure. Just wrap the cheesecake well and then thaw it in the fridge.
I just made this one and it’s OH SO GOOD!! My daughter loves bananas so I knew it would be a winner. Thank you again for such a fun and yummy recipe.
★★★★★
Wonderful! I’m glad it was such a hit!
I made this cheesecake last Christmas and some said it was the best cheesecake they’ve ever had. And it was the first cheesecake I baked that didn’t crack. I even bought silicone pans to line my cheesecake pans from now, on so I can water bath them safely without using the annoying tinfoil, totally worth it! The crust was easy to make and shape. Fresh bananas and banana extract were a must, you can find the extract at Walmart and Bulk Barn, even local grocery here in Canada. This recipe might have a lot os steps but it is so good that I will be making it again 🙂 Thanks so much for posting!
★★★★★
I’m so glad to hear you enjoyed it!
Trying this recipe, using my phone as reference. I suggest you print it out and understanding it fully before trying. The vid made it look easy, so I rounded up the ingredients I needed. I made a dumb mistake, twice, while making the Bavarian cream. 1st time accidentally added the powdered sugar in the sauce pan. After catching that, I tried again. But both times, I didn’t realize the 2 different callouts for heavy whipping cream. One for 1/2C, the other 2/3C. Both times putting the 2/3 cup in the sauce pan, when it should be the 1/2C. I did it both times, due to quickly scrolling back to the ingredients and then the instructions on my phone. Then come time to whip up the powdered sugar, found myself unsure how much heavy cream. I immediately realized I messed up. Luckily caught early enough both times, before pouring anything on the cake. Mainly because it never got thick like the video. Had to run get more heavy whipping cream and still attempting again. 3rd times a charm haha.
* Request that you please specify and edit in the instructions, the 2 amounts of whipping cream again. Mainly for dummies like me, who don’t set out each measured ingredient and understand the entire recipe before starting. It looks amazing so far, no cracks. So from the vid,
reviews, and my love for banana cream pie + cheesecake, I know its gonna be delicious!
★★★★
Hello,
trying out your recipe but i dont have the set up for bath water. Im gonna have to do with the oven alone. Should i keep the same oven temperature and duration of cooking?
thank you
You’ll keep the same oven temperature, but bake it for a little less time. I’m not sure exactly how much less. Maybe 10-20 minutes. Keep in mind that your cheesecake will brown around the edges, fall in the center and possibly crack. If you have a roasting pan you could add water to and place under your cheesecake in the oven, that would be better than nothing.
Hi,
Is it possible I can put less cheesecake and more of the banana cream in the spring pan.
★★★★★
Sure, you would just need to adjust the various ingredients. But there wouldn’t be any problem that I can think of.
I’m making this for my husband for his birthday. I’m anxious to try it as it will be my first attempt at making any type of cheesecake. However due to the distancing, we have only been shopping at our local small town store. They do not carry banana extract of any kind. Can you make this without? Would it still taste as amazing? Open to any suggestions. Thanks so much!! I will be rating this after we eat it on 4.28!!
Hi,
Is the temperature for a fan or conventional oven?
Thanks.
This is the first cheesecake I have made that came out perfect.
★★★★★
I’m so glad you were happy with it!
Can this cheesecake be frozen?
Yum! This looks delicious I cannot wait to try it. Heavy cream is not available in my country do you think I could use whipping cream instead?
The problem with regular whipping cream is that it has a lower fat content and doesn’t tend to hold it’s shape as well when whipped.
The recipe was great, but you should definitely update the time to include cooling times. Between the oven cooling off, cooling and refrigerator cooling it could add an extra 7 hours to total prep time! You may have said so in the blog, but if someone just jumps to the recipe and doesn’t read through it could be very frustrating.
Yes, I made the mistake only watching the 2min vid a few times, and then getting all my ingredients. I didn’t start it until close to 6pm, and pie was still warm around 10pm. So I ended up leaving on the counter overnight, having to do the Bavarian cream early this morning. Then put it in the fridge to set. So yes, plan at least few extra hours cooling time after you remove it from the oven. Even though you have cooled for an hour already, it still stays warm for a bit. I was really unsure, because it didn’t say exactly when to put on top. I did read some reviews from people putting it on, still too warm, and them saying the cream topping ran. So glad I waited. Mine seemed to sit well on top, completely cooled.
The sides of my crust collapsed. how do I get the crust to stay all the way to the top of the pan while cooking? This is my first time baking a cheesecake
Did it collapse when the filling wasn’t in it yet? You could try adding non stop stick spray to the sides of the pan. It’ll help the cheesecake release after baking, but the moisture might help it stay in place while baking.
it slipped down the sides when I pre-baked the crust
It’s possible that you needed a little more butter in the crust so that it wasn’t so dry and holds it’s shape.
Hi, I would like to make this recipe later today. Instead of banana puree, what do you feel about the same amount of banana curd? I was thinking this may assist with color.
Do you believe this would be a poor consistency?
I would think banana curd should be ok, but am not sure if the extra eggs in there would affect anything or not.