Banana Cream Cheesecake

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

Read transcript

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

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 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!




  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar


  • 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


  • 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


  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh sliced bananas



  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.


  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.


  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.


  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.


* 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



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

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

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

  1. 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? 

  2. Elisha Korbe


    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.

  3. 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.

  4. 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! 

  5. 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.

  6. 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?

  7. 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.

  8. 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.

  9. 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!

  10. 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.

  11. Michelle Sechrist

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

  12. 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.

  13. 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!

  14. 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!

  15. Suzy-q

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

  16. 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! 🙂

  17. 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

  18. 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! 

  19. 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.

  20. 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!

  21. 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

  22. 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.

  23. 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.

  24. 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!! 🙂   

  25. 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.

  26. 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.

  27. 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.

  28. 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..

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12