Banana Cream Cheesecake

This post may contain affiliate sales links. Please read my disclosure policy.

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!

Banana Cream Cheesecake

Best Banana Cream Cheesecake

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!

Banana Cream Cheesecake recipeBanana Cream Cheesecake with slice missing angled view

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!

Whole Banana Cream CheesecakeBanana Cream Cheesecake slice

[adthrive-in-post-video-player video-id=”6hgFARrx” upload-date=”2018-05-31T03:21:06.000Z” name=”Banana-Cream-Cheesecake-BLOG” description=”This Banana Cream Cheesecake is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy and full of the most amazing banana flavor!”]
Read transcript

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
slice of Banana Cream Cheesecake
Recipe

Banana Cream Cheesecake

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12-14 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

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!


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

  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. 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

  1. Reduce oven temperature to 300°F (148°C).
  2. 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.
  3. Add the sour cream and banana extract and mix on low speed until well combined.
  4.  Add the pureed bananas and mix on low speed until combined.
  5. 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.
  6. Pour the cheesecake batter into the crust.
  7. 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.
  8. Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
  9. 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.
  10.  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

  1. While the cheesecake finishes cooling, make the bavarian cream. In a small bowl, sprinkle the gelatin onto the milk and set aside.
  2. In a medium bowl, whisk the egg yolks together and set aside.
  3. 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.
  4. Remove the cream mixture from heat and slowly pour the hot cream into the eggs to temper them.
  5. 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.
  6. Add the gelatin mixture to the hot cream and stir until smooth.
  7. Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.
  8. 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.
  9. 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.
  10. 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

  1. When the cheesecake is cool and firm, remove it from the springform pan.
  2. 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.
  3. 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.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 504
  • Sugar: 36.4 g
  • Sodium: 315.5 mg
  • Fat: 32.3 g
  • Carbohydrates: 46.6 g
  • Protein: 8.3 g
  • Cholesterol: 156.7 mg

Filed Under:

Enjoy!

 

Banana Cream Cheesecake - a creamy banana cheesecake with banana bavarian cream! Amazing!

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

382 Comments
  1. Anthony.

    Just made this and oh it is amazing. Thank you so much for this. This was my first time making a cheesecake, mine seemed a little less firm than store bought ones, did I make a mistake?






    1. Lindsay

      I’m so glad you enjoyed it! It would be hard to say since I’m not sure what the store-bought one was like. It’s possible that you could have baked it a little longer for a firmer texture. But if you liked it how it was, then I’d say it was fine.

    1. Lindsay

      It would be a little tall. Not sure if all the batter would fit or not, but if so, it’d be fine. It would just take longer to bake.

  2. Angelica

    I wish I could show you a picture of this cheesecake. It was a hit!!! I made it for thanksgiving dessert and will be making it again for Christmas. It freezes beautifully






  3. Mary Lee

    I am in the process of making the decadent banana cheesecake and was wondering if I can freeze it after it has the Bavarian cream topping on it. Has anyone done this before?

    1. Lindsay

      I haven’t ever tried it, but my understanding is that it’s not ideal to freeze the cream on top because of the gelatin in it. You could freeze the cheesecake prior to adding that though.

  4. Jennifer Yannibelli

    Hi, excited to try this recipe, but was wondering why flour? Not normally in cheesecakes I thought. And could I use GF flour instead? Will that change anything with texture?

    1. Lindsay

      The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. You can use gluten free flour, or cornstarch in half the amount.

    1. Lindsay

      You would lose a good bit of the banana flavor. You could try adding more banana extract, but it would certainly taste a little different.

    1. Lindsay

      I haven’t ever used a steam oven, so I’m not really familiar with what to change. This cheesecake uses a water bath, which is meant to create steam, so it’s possible that you wouldn’t need one.

  5. Jennie

    I have made your banana pudding cheesecake twice which was divine! Going to attempt this one next. I follow Alton Browns instructions for water baths. He advises to use regular cake pans with the higher sides. I have success with this method. I have tried the oven bags plus foil and still had a lot of moisture under springform pan. I had this happen twice. My question …since I will have to chill the cheesecake thoroughly to remove from cake pan, can I then add the Bavarian creme? I won’t have the rim to keep it as neat since it will be removed from the pan. I didn’t know how the Bavarian creme would adhere to a cold cheesecake. Thank you for any suggestions you can give to me including trouble shooting your preferred methods for using water baths.

  6. Carol

    like and try them in 4″ spring forms. I’m thinking they will make about 8? do you think about 6 mins on crust and about an hour for the 4″ spring forms? THANKS, looks awesome.






  7. Kyla

    This cheesecake is soooo good!!! The recipe is more involved than most cheesecakes I’ve made, but it’s one of the best too! It’s a great blend of a banana cream pie and banana pudding 😋, also it baked up beautifully without any cracks, thank you! Everyone enjoyed it very much! I made it gluten free by swapping the graham cracker crumb and flour in the filling. It was perfect!






  8. Krystal

    This was the first cheesecake I have ever made and it turned out amazing! It was a little intimidating and I had some trouble with the Bavarian cream. It had chunks in it but tasted good. Lol Thank you for this recipe!






  9. Brian Chow

    Hello Lindsay,

    Would it be possible to bake this cheesecake at 350°F for 1 hour instead of 300°F for 1 hour 30 minutes?

    Love the recipe. Thanks,

    Brian

    1. Lindsay

      Cheesecakes are custard based and do better when baked at a lower temperature for longer. You could try increasing the temperature and baking less time, but it might bake too quickly on the edges and not fully bake in the center, or if baked fully it may crack.

  10. Shanna

    I made this twice. The first time was a trial run and turned out great, except I didn’t think there was enough crust. Second time, I added another cup of crushed vanilla wafers and 4.5 T of butter and it was perfect! Everyone LOVED it! Not sure where other reviewers are going wrong. If you follow the directions exactly, it should turn out just right. So delicious! I will definitely add this to my recipe box!






  11. Tab

    This was SO good! It was easier than I thought it would be-great instructions. I omitted the banana extract, added about 3 tbs additional banana purée instead. It still had a great banana flavor. The presentation is so beautiful-your family will think you bought it!






  12. Jennifer

    Delicious cheesecake butt way too much melted butter for the crust….even with a whole box of Nilsa wafers. Much too gooey but again….the cheesecake was amazing. As a matter of fact, I’m making it again for Easter

  13. Sonya

    I’m excited to be planning on making this for the 3rd time next week – it’s SO yummy!!!!!!!! So, I now have a ton of your other cheesecakes bookmarked to try!






  14. John Mould

    I have made this recipe quite a few times now but this year I’ve decided to make mini cheesecakes, does anybody know if the baking time is the same?

  15. Tim

    Hi have made this cheesecake a half dozen times.. I think I made the mistake of making some once for work and I swear I have been asked to make them again so many times I can’t even count… I was talking with my supervisor and mentioned I wonder about a pumpkin cheesecake with a Carmel bavarian cream on top.. What recommendations might u have about a Carmel bavarian cream…
    With the bannana one the only changes I ever made is to double the recipe for the banana bavarian cream for each cheesecake.. The first time a made the cream seemed rather thin so I have been doubling it ever since….

  16. Sharyn J

    This recipe is wonderful! It comes together easily (don’t deviate from the directions and make sure your oven is calibrated to deliver the proper temp)and results in an exquisite cheesecake. I have been baking for years but was always timid when baking cheesecakes because they can fail at the last minute. Not so with this recipe…it comes out of the oven proud and without a flaw!

    PS… can I freeze this cheesecake if I assemble it with just Bavarian Crème layer on top, and add the topping after thawing/before serving? (






    1. Lindsay

      So glad you enjoyed it! I haven’t tried freezing bavarian cream, but am not sure if it would thaw well. I might try adding that after you thaw the cheesecake.

  17. Lauri

    Thank you Lindsay!! 1 more quick question, does the cooking time or temp differ from using an electric stove versus gas stove? I have a gas stove. 🙂

  18. Lindsay Morgan

    Hi! Just checking…the cheesecake is in the oven for 2 and half hours?
    An hour and half at 300, then 30 min with oven off, then another 30 min with oven door open?

    1. Lindsay

      Yes, I know it seems like a lot. It’s fairly typical for cheesecakes to be in the oven for around an hour or so. The extra time for the cooling process ensures that it bakes fully and cools properly so that it doesn’t crack. It’s a long process, but it works beautifully.

      1. Lindsay

        I haven’t though of doing that. I suppose it might be possible though. I’m not sure about the mashed bananas in a no bake version though.

  19. Nicole

    Followed the recipe exactly. It came out PERFECT!! Huge hit and this was my first cheesecake. You are now my go to for anything cheesecake! ❤

  20. Katherine

    I think I let the custard sit too long in the ice bowl. It started to thicken around the edges. When I folded in the whipped cream into the custard, theres little tiny chunks in the mixture 😭

  21. Maggie Boyle

    I made this for a friends birthday that said she would like either a cheesecake or banana pudding. I make a lot of different cheesecakes in my instant pots. This recipe was a bit different than any others I had tried. It was easy to convert for my 7 inch pans thanks to your page about converting a cheesecake recipe. The batter was much thicker than any I had made before, so thick I had to spread it in the pan with a spatula. I was a bit worried but gave it a go anyway. I loved it and got several OMG and you should sell these from those at the party. Thank you for this wonderful recipe and the conversion chart.






  22. Jim

    Hello Im making this for a party with a 14×9.3 pan. Ill be doubling the batter but, how should I change the time and temp or should I keep it the same

  23. Casey Severtsgaard

    Would this recipe work to bake the cheesecake the night before and then add the Bavarian cream and topping the following day when it’s being served?

  24. Annette

    I will be making this in an 8 inch springform pan (without the Bavarian cream). What will the cooking time be?

    Thank you.

    1. Lindsay

      I actually responded to your comment the next morning. I’m able to see the response, but here it is again, in case you still can’t see it:

      The custard should be at room temperature, not fully cold and set. It’ll be starting to thicken but not firm yet. It needs to be at least room temperature so that the whipped cream doesn’t melt as you add it. I would recommend giving it a good stir before you add the whipped cream so that it’s smooth and not lumpy.

    2. Monica

      I would love to make this recipe, but do I have to wait 3-4 days before eating it? I need it for my sister’s bday tomorrow.

  25. Karen Powers

    I’m trying this recipe. I was wondering on the part where you fold the whipping cream mixture into the custard mixture. The custard is set and when you fold the whip cream in with it it is lumpy?

    1. Lindsay

      The custard should be at room temperature, not fully cold and set. It’ll be starting to thicken but not firm yet. It needs to be at least room temperature so that the whipped cream doesn’t melt as you add it. I would recommend giving it a good stir before you add the whipped cream so that it’s smooth and not lumpy.

  26. Anabela

    Looking forward to making this recipe it looks and sounds delicious! I’m curious to know if I could add more puréed bananas to the recipe??

    1. Lindsay

      You could replace the fourth a cup of sour cream with some more banana but if you start to add too much it’ll change the texture of the cheesecake. I hope you enjoy it!

  27. Madelyn Blair

    I was unable to locate Banana Extract at several local stores and Amazon is delayed sending mine. Can I still make this cake without the extract and if so how would I have to compensate for good flavor? Thanks!

  28. Jessica

    Highly recommended! It’s so fun to eat this with the different layers, and the flavor is awesome. Before making this one, I tried a more natural one (no extract, just super ripe bananas mixed into the cheesecake batter), and I personally preferred this one. I just wasn’t crazy about the banana and cream cheese combo, and this banana flavor totally takes over the cream cheese, which I actually like. The crust is much better with nilla wafers than the vanilla sandwich cookies that the other recipe used, and is very good! Definitely a repeat for me!!!






  29. Linda

    One of the best cheesecake I have ever made. I love the plastic bag idea, worked well for me.
    Have used the cooling method for other cheesecakes.






  30. JT

    Just wonderful. Never tried a cheesecake before, glad I chose this recipe. Followed to a T and it was the best dessert I’ve ever made. Had a lot of fun making it too, can’t wait to try your other recipes. Thanks






  31. Andy H

    Made this two days ago, came together quick and easy! Great flavor and texture. Hardest part was finding ‘Nilla Wafers in the store. Thank you for another cheesecake in my arsenal!






  32. Janet L Bryer

    Love love LOVE this cake!! My 1st experience making Bavarian Cream! Just wanted you to know that I’m working my way thru all of your cheesecake recipes. I’ve done plain, pumpkin, blueberry, peach cobbler, and mocha (which I made by doubling the recipe for the mocha cupcakes)
    I tried venturing out with my own recipes, but yours are better! Thanks for sharing!!






  33. Jean

    I really want to try this recipe but my family has 2 Celiac members, so I wondered if I should replace the all purpose flour with corn starch or Gluten free flour. Have you heard of anyone trying this?

    1. Lindsay

      Either should be fine, but you only need half the amount of cornstarch. I do believe people have done it with success.

  34. Loyce

    I have made several of your cheesecake recipes, and have never gone wrong. I did have a bit of trouble with the Bavarian cream, but got it right on the second try. My husband, the cheesecake expert, gave this one a thumbs up.






  35. Chad

    Wow! Just wow. I don’t leave reviews unless truly warranted but we decided to go rogue and make this cheesecake for Thanksgiving this year (no pumpkins or pecans) and while I have won blue ribbons for cheesecakes that I have entered in our state fair, this one blew my family away. This is now my personal favorite dessert and I am worried about my waistline! Thank you for sharing this with us.

  36. Britt B

    I am making this for thanksgiving as a request from a friend of ours but she asked for Banana and Caramel. Caramel swirled in, would you suggest swirling it into the cheesecake it self, and at what stage? This will be my first time adding caramel to a cheesecake. Bottled or homemade…? Just looking for baking suggestions. THANKS!

  37. Stacie Hall Livingston

    I love this recipe! So delicious. I’m going to switch it up for my son next time around and make a peanut butter cookie based crust , then top it with a peanut butter whipped cream like mousse on top, .He loves the flavor combo of pb and bananas. Fingers crossed it works. 🙂🙂🙂 love all your recipes. 👏👍






  38. Jessica Ries

    I have made this cheesecake a few times and it is DELICIOUS! I have a question though. Why does my Bavarian Cream stay a little “lumpy”? It’s just gelatin and does dissolves pretty quick. But how do I achieve the creamy texture? Thanks!






    1. Lindsay

      It could be that when you add the whipped cream at the end, it’s not fully combining and you’re getting some lumps. You could try stirring the cream up a bit to make sure it’s smooth right before adding the whipped cream to it.

  39. Joi Dailey

    This is the best cheesecake recipe. It was so nice to find a recipe that actually incorporates banana inside of the cheesecake. The vanilla wafer crust takes the cheesecake to another level. My family and friends enjoyed this moist, rich and flavorful dessert.






  40. Kelly

    I just finished making the crust, and it’s currently cooling. The bottom of it was liquidy when I took it out. So much butter! Is that how it is supposed to be? I even cooked it for an extra two minutes.

      1. Monique Ricardo

        Mine was like this too. I think it’s too much butter. After the cheesecake was done In the oven , there was butter seaping out the bottom of the spring pan. 10 tablespoons is a lot it seems. I haven’t cut into the cake yet. I’m hoping for good results for the crust even w all that butter

  41. Kara Bibb

    Holy Moly! What a showstopper! My fiancé tried his had at making banana extract and I wanted to use it in a special way and found this recipe. I was a little intimidated because I had never baked a cheesecake before but the directions were seamless, approachable, and easy to follow! I didn’t have any gelatin powder so I substituted agar agar and the Bavarian cream turned out great! I had already purchased Graham crackers before I found this recipe but can’t wait to do it with Vanilla Wafers!! My favorite part of home baking is doing my own thing to decorate but the pics were so beautiful that I just recreated it as exactly as I could! This is the most rewarding dessert I have ever made!! Can’t wait to make it again for a special occasion.






    1. Jennifer Dietz

      Kara Bibb, how did you sub the agar agar? I thought it was supposed to be dissolved in boiling water so I let mine cook in the egg/cream mixture just a bit, but the texture ended up wrong… kind of grainy. I make cheesecakes all the time, but have never used gelatin, let alone agar agar…. Not sure where I went wrong.

  42. Jan Hutchins

    This cheesecake is amazing. This is my 2nd time making it. I was wondering if I can place the cheesecake in the fridge overnight and do the Bavarian cream the next day.
    I started late in the day.
    My family loves this recipe!!
    Thank you for posting it!






  43. Al

    Outstanding recipe, made it previously and my family & myself loved it.
    The Bavarian cream is a great idea. Thank you for a great cheesecake!

  44. Marlene

    Making it again by request! It’s always a hit. The flavor is amazing and it’s gorgeous with the Bavarian layer on top.






  45. Kelsey

    I absolutely loved this cheesecake! It was my first time making one from scratch and I did my best to follow the recipe to a T and even weighed ingredients instead of using measuring cups! My water bath leaked a little bit the cake still set really well and was amazing! I’m wanting to get risky/creative and try my hand at a blueberry cheesecake. I’m wondering if I could use mashed fresh blueberries and fold them in instead of bananas and maybe even blueberry extract. Then instead of vanilla wafers maybe a graham cracker based crust? I’m not sure how it would turn out though. I plan on getting your book and looking through your website for some more ideas though!!






  46. Melissa Kreinin

    This looks AMAZING!! I have 1 question…can I make the Bavarian cream the day before making the cheesecake and keep it in in the fridge? And then once the cheesecake is cool, spread the Bavarian cream over the top?

    1. Lindsay

      There isn’t really a substitute. Have you tried Walmart? They typically have those types of things. Or you could try Amazon.

  47. yenthe

    Hello,
    i want to make this cake for my mums birthday next week. Like it discribed, i put a plastic bag around the pan and then aluminum. Can i do a plastic bag in the oven? It will not melt?

    1. Lindsay

      Did you use the slow cooker bags? Regular plastic bags probably will melt, so you want those specifically.

  48. Katie

    So, so good! I made it for my dad’s birthday and he loved it! One question, though, I followed instructions for the bavarian cream (first time making it) and I noticed the color was more yellow than white, and while I couldn’t taste it, I could see tiny spot of yellow in it. Could it be that I didn’t cool the cream mixture enough and accidently ended up cooking some of the yolk when I tried to temper it?

    1. Lindsay

      Yes, the color is more yellow than white. That’s correct. As for the tiny spots, it could be from tempering the eggs. Or maybe the gelatin didn’t entirely melt and incorporate? Hard to say for sure.

  49. Adrianne

    Made this cheesecake for the first time and it’s came out good. Mine isn’t as pretty in the picture, but taste good. Little time consuming lots of patience. I did not do the bavarian cream I just made the whipped topping only. My bananas weren’t all yellow they did have some spotted brown on them but I feel like my cheesecake wasn’t over powering even with added flavor of banana extract. 






    1. Lindsay

      It’s too bad that you skipped the bavarian cream, because it really adds a lot to the cheesecake, including flavor.

  50. Lane

    I know most cheesecakes freeze well, do you think if I waited to thawed yo slice the banana on top that it would also freeze well?

  51. Jessica

    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?

    1. Lindsay

      I would think banana curd should be ok, but am not sure if the extra eggs in there would affect anything or not.

  52. John Nechvatal

    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

    1. Lindsay

      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.

      1. Lindsay

        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.

  53. Heather

    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. 

    1. JA

      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.

  54. Ana-Lisa Hill

    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?

    1. Lindsay

      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.

  55. Amanda

    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!! 

    1. Lindsay

      Sure, you would just need to adjust the various ingredients. But there wouldn’t be any problem that I can think of.

  56. Saad

    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

    1. Lindsay

      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.

  57. Caissinha

    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!






    1. JA

      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!






  58. Jenny

    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.






  59. stephanie

    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

    1. Lindsay

      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.

  60. Becky Huffman

    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.






    1. Madeline

      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. 

  61. Sandy

    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!






  62. Jeff

    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.






  63. Nina

    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?






    1. Lindsay

      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.

  64. Nina

    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.

  65. Katrina

    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.






  66. tori

    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??






    1. Lindsay

      My bananas weren’t brown yet. If you use bananas that are ripe, and not over ripe, you’ll get a better color.

  67. Robin

    This cheesecake is absolutely amazing everyone again went crazy over this recipe. Absolutely delicious thanks for this awesome recipe.

  68. Jenny

    Does anyone have a recipe with a pre made crust? Or a recipe with a smaller cheesecake version? For a 9inch crust?

  69. Wade

    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? 






    1. Lindsay

      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?

  70. Wade

    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? 

  71. Elisha Korbe

    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.






  72. Rani

    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.

  73. Lee

    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! 






  74. Breanne

    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!! 🙂

    1. Lindsay

      I haven’t ever made a 6 inch cheesecake to know for sure, but I would think cutting it in half would be good.

      1. Kelli

        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?

      2. Lindsay

        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.

  75. Sherry

    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?

  76. Anna D

    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.

    1. Lindsay

      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.

  77. Jason

    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.






  78. Beth

    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!






  79. Alicia

    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??

    1. Lindsay

      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.

  80. Michelle Sechrist

    I would like to try this but it doesn’t state what kind of gelatin, What kind do you use or recommend?

  81. Barbara

    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.






    1. Lindsay

      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?

    2. Jill Phillips

      My crust slid down the sides also, I used exact amount of butter. I’m hoping the Bavarian cream is ok above the crust.

    1. Lindsay

      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.

  82. Alexis H

    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!






  83. Dale Andersen

    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!






  84. Suzy-q

    Hi, Lindsay! I made this banana cheesecake yesterday—Awesome!!!! Thanks for all your
    wonderful desserts. Keep creating and I’ll keep baking!!!

  85. Christine

    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! 🙂






  86. Julie

    This was awesome!
    Could it be converted to strawberries ?????
    Would love to make a strawberry version of this for a birthday 






    1. Lindsay

      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.

      1. Julie

        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

  87. Mary Jane

    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! 






  88. Rachel

    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? 

    1. Lindsay

      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.

  89. Rita

    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!

  90. Rhonda Critz

    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

  91. Joan Mac Donald

    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.

  92. Joanne Iovine

    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?

    1. Lindsay

      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.

  93. Jessica

    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? 

    1. Lindsay

      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.

    2. Breanne

      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!! 🙂   

  94. Kimberli Thomas

    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. 






    1. Lindsay

      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.

    2. Christia

      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.

      1. Lindsay

        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.

  95. Lindsey

    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.

  96. Livó Díaz

    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.

  97. Timothy

    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..

  98. Timothy

    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

    1. Lindsay

      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.

  99. Katie

    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

    1. Lindsay

      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.

  100. Ivory

    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!

      1. Lindsay

        Vanilla wafers was my preference for this particular cheesecake, but you can use graham crackers if you prefer.

  101. Krista

    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.

  102. Nicole

    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!

  103. Elaine Bulman

    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.

  104. Linda Grady

    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

  105. Sarah

    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!

  106. Ines

    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!!

  107. Timothy

    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?

    1. Lindsay

      I would think freezing would be fine, I’ve just never tried freezing the Bavarian cream before. I hope you enjoy it!

      1. Maraya

        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






  108. Dianna Kuhns

    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. 🙂

  109. Chantel Veneman

    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! 🙂

  110. Todd Shepherd

    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?

    1. Lindsay

      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.

  111. jennie Thompson

    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.

  112. jennie Thompson

    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

  113. Nancy

    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.

    1. Lindsay

      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.

  114. Zoe Martin

    This looks lovely and I will definitely try. However, is there a way to make the cream portion without using gelatin?

    Thanks in advance.

    1. Lindsay

      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.

  115. Mary Ann richardson

    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. 

    1. Heather Ambrose

      I just used the bobs 1:1 gluten free flour instead and used Pamela’s gluten free graham crackers for the crust. 

  116. Gina Gonzalez

    Has anyone told you that you are a dangerous woman?! OMG, this looks good. I will make this, no doubt! Thank you. 🙂

  117. Kris Stroleny

    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?

    1. Lindsay

      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!

      1. Judi Shevlin

        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!

    1. Beth Stevens

      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.






      1. Lindsay

        I’m glad you still enjoyed it and hope it turns out even better the second time around! 🙂

    1. Lindsay

      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.

      1. KIM

        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!

  118. VickieH

    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! ????

      1. Debbie

        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. 

      2. Lindsay

        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!

  119. Linda Simmons

    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.

  120. Judith Boley

    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.

    1. Lindsay

      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.

  121. Linda Simmons

    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.

    1. Lindsay

      Oh that sounds yummy! So was it layers of lemon cake and bavarian cream and like a buttercream frosting? Anything else?

  122. Kim

    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

    1. Lindsay

      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.

  123. Jessica B

    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!!! ????

  124. John F Greer

    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

      1. Julie

        The best banana cream cheesecake and it turns out great everytime.

        If I wanted to bake this in a 9×13 baking dish (for bars) will the time be reduced down to 30-45 minutes baking time and then cooling time in the oven (referencing your pumpkin streusel cheesecake).

        Thank you for the recipe.






      2. Lindsay

        I haven’t made this one that size, so it may need a little more or less time, but yes. It’ll be similar to the other 9×13 cheesecakes.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29