Banana Cream Cheesecake – Cheesecake Factory Copycat

Banana Cream Cheesecake features a rich and 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! You may have had it at The Cheesecake Factory, but I assure you that with this recipe, you will not miss out on anything by making it at home. Every bite is pure, heavenly delight.

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.

Banana Cream Cheesecake is such a dreamy dessert! It tastes like fragrant, fresh bananas and features homemade Bavarian custard cream. For extra indulgence, I added more fresh bananas and whipped cream on top! A guaranteed hit, and elegant enough for special occasions. Every layer is a celebration of delicate flavors and textures!

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 control the freshness and 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 any time of the year, so no excuses here, just make it and thank me later!

Why you will love this recipe

• Less expensive: I love the Cheesecake Factory, but I feel like a leave a fortune there when I indulge in dinner and some desserts. Making this cake at home is way better for my credit card.
• Tastes as good as the restaurant’s: The cake is decadent and indulgent, and if yoy tried the original, you will be able to appreciate my version, since it’s so similar.
• 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 backyard get-togethers, and it’s guaranteed to impress everyone.

What you will need

• For the crust: Every layer is an opportunity to highlight different textures and flavors. For the crust, I use a mixture of vanilla wafers, melted butter, white sugar, and just a pinch of cinnamon powder.
• The cheesecake layer: The cheesecake is rich and decadent, made with cream cheese, sour cream, eggs, cornstarch for extra stability and thickening, sugar, and a bit of flour. I also add banana extract and fresh bananas.
• The Bavarian cream: This is what makes this cheesecake extra special, and it is made with gelatin, milk, egg yolks, heavy whipping cream, banana extract, and two types of sugar: powdered and white granulated.
• Topping: The final layer is the topping, which is just homemade whipped cream made with heavy whipping cream, powdered sugar, and vanilla extract.

How to prepare

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:

Making the crust

1. I crush the wafers and mix them with the remaining crust ingredients until the mixture is uniformly moist.
2. I press the mixture firmly into a springform, bake for about 10 minutes at 325F, and let it cool. After that, I decrease the oven temperature to 300F.

Baking the cheesecake filling

1. I beat the room-temperature cream cheese with the flour, sugar, and a little cornstarch until perfectly smooth.
2. After that, I add the pure banana extract and sour cream, followed by the pureed bananas. 
3. I carefully transfer the mixture onto the baked wafer crust, level the top, and bake the banana cheesecake in a water bath for 1.5 hrs., until slightly jiggly but the edges are mostly set.
4. I let it cool for around 30 mins inside the oven after turning it off.

Making the Bavarian cream

1. I start by whisking the yolks, then warming the cream with the banana extract and sugar until hot.
2. After that, I carefully emper the yolks with the hot cream mixture, then return everything to the pan. Cook over a hard simmer until the custard thickens, then I stir in the gelatin and let the mixture cool.
3. Meanwhile, whisk more cream with the powdered sugar until stiff peaks form, then gently fold it into the cooled Bavarian custard and spread it over the cooled cheesecake.
4. I chill the cake for around 6 hours, or longer, until it’s completely firm.

Whipping the topping

1. I whip the chilled cream with the powdered sugar and vanilla until stiff peaks form. After that, I pipe using my favorite tip on top of the cheesecake and finish the cake with more banana slices.

Expert tip

Smooth Bavarian cream

I have had many questions about Bavarian cream, such as what it is and how it differs from other creams. I like using Bavarian cream in this recipe because it is a more substantial, egg-based topping that blends well with the banana cream and adds another layer 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. The problem with making this cream is that the egg yolks can curdle if you add the hot cream mixture too quickly. That’s why I highly recommend adding the cream little by little and always whisking the egg mixture vigorously. This way, the yolks will temper, and the mixture will be smooth and creamy. To remove any lumps, pour it through a sieve or fine strainer.

More tips to consider

• Make sure the ingredients are at room temperature before mixing them to avoid lumps.
• Use a water bath for this cheesecake so you do not have to worry about cracks.
• Be sure to wrap the pan in heavy-duty aluminum foil to prevent water leakage when using a water bath.
• Also, let the cheesecake cool slowly by cracking the oven door for an hour before removing it.
• Use Cool Whip or canned whipped topping to save time instead of making your own.

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 individual bars. Just cut the cooking time to 70-75 minutes.
• Caramel drizzle: Make this banana cheesecake extra decadent with my rich, gooey caramel sauce drizzled on top.

Serving suggestions:

This luxurious cake should always be served chilled, and I recommend adding the fresh banana slices right before serving; they will turn brown. To get perfect slices, clean the knife after every cut and run it under cold water. I like to serve the slices paired with a dollop of homemade whipped cream, caramel sauce, or dulce de leche and a sprinkle of high-quality cinnamon powder.

Whether you are serving prime rib or pepperoni pizza, banana cream cheesecake will be a showstopper at the end of the meal. Make sure you have enough for everybody! For a delicious beverage to go with it, try my strawberry banana smoothie. It is fast and easy to make with just five ingredients. 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.

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.

Frequently asked questions

More delicious cheesecakes to try: