Banana Cream Cheesecake
Banana Cream Cheesecake boasts a velvety filling with a thick Bavarian custard layer nestled in a vanilla wafer crust. It is bursting with banana flavor and loaded with fluffy whipped cream, making it a phenomenal dessert!
This is a dessert worth making, starting with a crust made from buttery vanilla wafers and topped with homemade whipped cream and fresh bananas with sweet and rich banana cheesecake and Bavarian custard in the middle. You may have had it at The Cheesecake Factory, but I assure you that with this recipe, you will not miss out on anything. Everyone (including me) says that my recipe is the best.
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Banana Cream Cheesecake Cheesecake Factory Copycat
Banana Cream Cheesecake is such a dreamy dessert! It tastes like fragrant fresh bananas, and features homemade Bavarian custard. For extra indulgence, I added more fresh bananas and whipped cream on top! A guaranteed hit, and elegant enough for special occasions.
This is the homemade version of the famous dessert you can find at the Cheesecake Factory. The best part is that at home you can make it for far less money and also control the freshness and the quality of the ingredients. I like this recipe so much that I make it for summertime birthdays, barbecues, and picnics. But it is not just a summertime treat. You can get bananas anytime of the year!
Such an indulgent dessert! But it is so easy to make that anyone can do it. You will not need any special ingredients or tools. So, there is no reason to pay ridiculous prices to get this scrumptious cheesecake at the restaurant when you can make it at home for a fraction of the price.
You will love how fast this cake comes together once you get started. It may seem daunting at first, but it only takes about an hour to get it all together. Then, cook it and wait for it to cool. Easy like that!
I am a huge fan of Cheesecake Factory desserts and it’s kind of my mission to recreate those masterpieces at home. I have a whole section on the blog dedicated to them. Definitely make sure you try the specialty Anniversary Red Velvet Cake and the Oreo Dream Extreme cake.
Why you will love this recipe
- Save money: Don’t pay those high restaurant prices, for something you can make at home for a fraction of the cost.
- Tastes better than the restaurant: This recipe gives you a creamier and richer cake.
- Made with fresh ingredients: Everything is made fresh and you can control the quality of the ingredients.
- Perfect for special occasions: This is fancy enough for dinner parties or just for backyard get togethers.
What you’ll need to make banana cream cheesecake
Special items:
- Springform pan – I use a nine-inch springform pan.
- Electric mixer – For mixing everything.
- Saucepan – To make the Bavarian cream.
- Bowls
- Cooking utensils
Ingredients:
For the crust:
- Vanilla wafers – I crushed mine in a food processor.
- Melted unsalted butter – To mix with the cookie crumbs.
- White granulated sugar – You need this kind of sugar for the stickiness and texture.
- Cinnamon – Adds a warm sweetness to the crust.
For the cheesecake:
- Cream cheese – Use full-fat brick-style cream cheese at room temperature.
- Sour cream – Should also be full-fat and at room temperature.
- Banana extract – Adds more banana flavor.
- Bananas – For even more banana sweetness, roast your bananas. See my instructions in the FAQs section.
- Large eggs – Also at room temperature.
- Cornstarch – Added for stability and thickness.
- All-purpose flour – Also added for stability. You can use any kind of flour.
- White granulated sugar – For the texture and sweetness.
For the Bavarian cream:
- Powdered gelatin – Needed for the stability.
- Milk – To make everything creamy, make sure you use whole milk.
- Egg yolks – You just need the yolks. These are essential for the rich, thick texture.
- Heavy whipping cream – Also important. You need the extra fat and cream to make this luxurious.
- Banana extract – To give the cream a nice banana flavor too.
- Powdered sugar – Absorbs moisture to help it keep its shape longer.
- White granulated sugar – Creates air pockets to aerate faster.
For the topping:
- Heavy whipping cream – Used to hold its shape longer than lighter whipping cream.
- Powdered sugar – Also helps the whipped cream hold its shape longer.
- Vanilla extract – Gives your whipped cream a touch of vanilla flavor.
How to make Banana Cream Cheesecake?
The steps may look complex, but don’t panic. It’s actually easy when you focus on one layer at a time. Let me walk you through the process:
Bake the base
- Crush the wafers and mix it with the rest of the ingredients for the crust. Combine until the cinnamon powder and sugar are distributed evenly and the crumbs are uniformly moist.
- Press firmly into a prepared springform.
- Bake for around 10 minutes at 325F, and let it cool. Decrease temp to 300F.
Bake the filling
- Beat the room-temp cheese with the flour, sugar, and a little cornstarch until perfectly smooth.
- Add the pure banana extract and sour cream, followed by the pureed fruit.
- Spread carefully on the baked wafer crust.
- Bake in a water bath for 1.5 hrs. until slightly jiggly but the edges are mostly set.
- Let it cool for around 30 mins inside the oven after turning it off.
Make the Bavarian cream
- Whisk yolks.
- Warm the cream together with the banana extract and sugar until hot.
- Temper the yolks with the hot mixture, then return everything back into the pan.
- Cook over a hard simmer until the custard thickens, then stir in the gelatin. Cool.
- Meanwhile, whisk more cream together with the powdered sugar until you have stiff peaks.
- Fold this gently into the cooled Bavarian custard, then spread over the baked filling.
- Chill for around 6 hours or more until the entire cake is firm.
Whip the topping
- Whip the cream (it’s best to chill it beforehand) with the powdered sugar and vanilla. Continue until you reach stiff peaks.
- Pipe using your favorite tip, or pile it on top for a more rustic look.
- Decorate with more slices of banana.
Serve
- Slice into your preferred size, and serve with more whip on the side if desired.
Expert tip
Bavarian cream
I have had many questions about Bavarian cream, like what it is, what the difference is between it and other creams, and why use it instead of any other kind of cream. I like Bavarian cream in this recipe because it is a more substantial egg-based topping that blends well with the banana cream and adds another level of lusciousness to the cheesecake. The French dessert is deliciously decadent on its own, but it is perfection on top of this light and fluffy cheesecake.
Although it is heavier than diplomat cream, that is what makes this cheesecake so unique, making it a more substantial dessert. The added banana extract blended in gives each bite a burst of flavor, from the buttery cookie crust to the creamy smooth topping. But on top of all that, you also get another type of cream. My homemade whipped cream is another deliciously light and decadent way to make this cheesecake incredible.
The problem with making this cream is that the egg yolks can curdle if cooked at too high a temperature. However, there is an easy way to fix this. Just remove the lumps by pouring the cream through a sieve strainer. The gelatinized water should be no problem as long as you follow the recipe, and the whipped cream is just folded in at the end. Note: You can use this cream anywhere you use whipped cream.
Recipe variations and add-ins:
- Banana split cheesecake: Add some strawberry sauce on top and a bit of chocolate syrup to turn this into a banana split cheesecake.
- Other cookies: Use graham crackers, Oreos, or another type of cookie for the crust too.
- Different fruits: I have added other fruits to this cheesecake, including chopped berries, peaches, and pineapples.
- Add rainbow sprinkles: Make this a festive cheesecake by adding some sprinkles or other decorations.
- Make into bars: Use a 9×13-inch springform pan and cut your cheesecake into rectangles to make this cake into individual bars instead. Just cut the cooking time to 70 to 75 minutes.
- Caramel drizzle: Make this banana cheesecake extra decadent with some of my rich and gooey caramel sauce drizzled on top.
Serving suggestions:
- For a delicious beverage to go with it, try my strawberry banana smoothie. It is fast and easy to make with just five ingredients.
- Whether you are serving prime rib or pepperoni pizza, banana cream cheesecake is going to be a showstopper at the end of the meal. Make sure you have enough for everybody!
- These banana chips make a nice light snack to go with this exquisite dessert.
- Turn your backyard into a tropical paradise with this cake and some beverages like coconut mojitos and kiwi margaritas. The kids can have pineapple lemonade.
- If you would rather have some wine, the best choice is Riesling, with a high acidity to complement the sweetness of the cake.
Frequently asked questions
What is the best cream cheese to use for a cheesecake?
No matter what brand you prefer, I strongly suggest using full-fat for this dessert. Low-fat varieties are thinner and won’t give you that dense, rich consistency that’s a hallmark of the perfect cheesecake.
Use the brick-style kind if possible and never spreadable. Spreadable products are more aerated than the regular variety, and which means the cake can sink into itself after baking. But if it’s all you can get at your location, you may have to try to work with what you get. Look for one with 35% fat or higher with a thick consistency.
Why can’t I use whipped cream cheese for this recipe?
In some recipes, whipped cream cheese works just fine, while in others, like this one, it makes a big difference. This is because whipped cream cheese uses lactic acid to speed up the process of coagulation, which is cheaper but is mostly air. The extra air added ruins the consistency and makes it grainier. Also, it can crack or deflate just like if you were to overmix your cheesecake mixture.
How do I roast bananas?
To make the bananas sweeter and softer, try roasting them in the oven. First, preheat the oven to 300 degrees F and place aluminum foil or parchment paper on a baking sheet. Then, take two bananas and slice them in half lengthwise without removing the peels.
Sprinkle the insides of the bananas with a little bit of sugar and place them face down on the baking sheet. Bake for six to nine minutes until the skins are black. After they cool, the skins will slip right off, and the bananas will be soft and gooey. This way the banana flavor in recipes will be more prominent.
How can I warm my cream cheese quickly?
If you do not have an hour to wait for it to soften on the counter, cut it into cubes and cover it with plastic wrap. It should soften within 15 to 30 minutes. Or microwave it, unwrapped, in five-second intervals, flipping it over each time for about 30 seconds. Another way is to submerge the foil-wrapped cream cheese in warm water for 15 minutes, flipping it every five minutes. But it is best to put it in a Ziploc baggie in case it has a leak.
Do I need to use a water bath?
For this recipe, I would use a water bath to prevent cracks. Place a roasting pan on the bottom rack of your oven and start a pot of boiling water on the stovetop. When you’re ready to bake the cheesecake, pour the boiling water into the roast pan and then place the cheesecake on the middle rack above. Baking in a moist environment prevents the cheesecake from drying out and cracking.
How to store:
- Refrigerate: Wrap individually or in a sealed container in the fridge for up to three days.
- Freezing: To keep your leftovers longer, wrap them in plastic and freeze them individually in freezer bags or together in a freezer-safe container for several months.
- Defrost: Be sure to put them in the fridge overnight to thaw before serving.
Cheesecakes to try:
Recipe tips:
- Make sure your ingredients are at room temperature before mixing into your cheesecake to avoid lumps.
- Use a water bath for this cheesecake so you do not have to worry about cracks.
- Be sure to wrap your pan in heavy-duty aluminum foil to prevent water leakage when using a water bath,
- Also, let your cheesecake cool slowly by cracking the oven door for an hour before removing it.
- A springform pan helps release the cheesecake without ruining it.
- Use Cool Whip or canned whipped topping to save time instead of making your own.
- You could also save time by using a premade crust but then you have to fit it into your springform pan.
Banana Cream Cheesecake
Ingredients
Crust:
- 2 1/2 cups vanilla wafer crumbs or graham crackers crumbs
- 10 tablespoons unsalted butter melted
- 3 tablespoons white granulated sugar
- 1/4 teaspoon cinnamon
Cheesecake Filling:
- 32 ounces cream cheese room temperature
- 1 ½ cups white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1/3 cup sour cream room temperature
- 1 tablespoon banana extract
- 1 cup pureed banana from about 2 medium bananas
- 3 large eggs room temperature
Bavarian Cream:
- 7 grams powdered gelatin
- 3 tablespoons milk
- 2 egg yolks
- 1 cup heavy whipping cream room temperature
- 2 tablespoons white sugar
- 1 teaspoon banana extract
- 1/2 cup heavy whipping cream cold
- 1/4 cup powdered sugar
Topping:
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Freshly sliced bananas
Instructions
Crust:
- Preheat oven to 325°F.
- Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Once cooled, cover the pan on the outside (the bottom and sides) of a 9-inch springform pan with aluminum foil so water from the water bath cannot get in. Set aside.
Cheesecake Filling:
- Reduce oven temperature to 300°F.
- In a large bowl, beat the cream cheese, white sugar, flour and cornstarch on low speed until combined and smooth. Scrape down the sides and bottom 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 on low speed to combine. Scrape down the sides and bottom of the bowl from time to time.
- Pour the cheesecake batter into the prepared crust.
- Place the springform pan inside a larger pan and fill that pan with enough warm water to reach halfway up the sides of the springform pan that is covered in foil.
- Bake for 1 hour 30 minutes. The center should be set but still jiggly.
- Turn off the oven; do NOT open the door for 30 minutes.
- After 30 minutes, crack the oven door and cool the cheesecake in the oven for another 30 minutes.
Bavarian Cream:
- Add the milk to a small bowl, sprinkle the gelatin on top, and set aside.
- In a medium bowl, whisk the egg yolks together and set aside.
- Add the 1 cup of room temperature heavy cream, white sugar, and banana extract to a large saucepan and heat over medium heat until warm.
- Once warm, remove from heat and slowly pour the hot cream into the egg yolks, stirring, to temper them.
- Next, add the egg mixture to the saucepan and return to the heat. Cook over medium heat, stirring, until the mixture is thick enough to coat the back of a spoon. That will take only a few minutes.
- Add the gelatin mixture to the saucepan and stir until smooth.
- Prepare a large bowl filled with add, pour the hot custard into another smaller bowl, and set it over the bowl with ice to cool to room temperature.
- Add the 1/2 cup of cold heavy whipping cream and powdered sugar to a large bowl and whisk on high speed until stiff peaks form.
- When the custard has thoroughly cooled, gently fold the prepared whipped cream into the custard.
- Remove the foil wrapping from the cheesecake and spread the Bavarian cream evenly on top of it. Place in the fridge to cool for at least 6 hours.
Topping:
- Once the cheesecake has been refrigerated, run a butter knife around the edges and remove it from the springform pan.
- Add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl and whisk on high speed until stiff peaks form.
- Pipe swirls of whipped cream around the edge of the cheesecake and garnish with freshly sliced bananas.