Delish Banana Cream Pie Cheesecake Recipes

I made you the classiest mash-up to ever happen to a banana: a banana cream pie married a cheesecake, and yes, we’re keeping both last names because this dessert is dramatic like that. Think buttery cookie crust, plush cheesecake laced with banana pudding, and a blizzard of whipped cream that says “I’m not here to be modest.” It’s rich, silky, and somehow tastes like your childhood dessert table got a glow-up.

My family “helped,” which is code for chaos. My husband insisted the 8-inch springform was fine (it was not), the kid stole the banana slices I laid out “for styling,” and the dog licked the whipped cream off a spatula like he pays rent. We used a water bath that I filled too enthusiastically—hello, tiny flood!—and I still refused to wash fewer dishes. Did it crack a little? Yes. Did I cover it with extra whipped cream and call it character development? Also yes.

Time-Saving Hacks

– Use instant banana pudding mix folded into the batter. Is it authentic? No. Is it fabulous? Absolutely.
– Microwave the cream cheese in 10-second bursts so it actually softens before the sun explodes.
– Store-bought crust in a pinch—then press more crushed wafers into it like you meant to.
– Line the springform with a parchment collar. Cheesecake releases easier and you get taller, bakery vibes.
– Skip a water bath and bake low-and-slow with a pan of hot water on the rack below. Less splashy drama.
– Chill it in the fridge overnight because warm cheesecake tastes like regret.

Serving Ideas

– Crown it with sliced bananas, toasted wafer crumbs, and a drizzle of caramel. Wear sunglasses indoors; you’re famous now.
– Add a snowfall of shaved chocolate for the “I did not eat this for breakfast” vibe.
– Espresso on the side if you want to feel like a person again.
– Serve with wine if the kids drove you nuts. Or don’t. But also… do.
– Or just fork-to-pan on the counter while pretending you’re “cleaning up.” I see you.

What to Serve It With

– Hot coffee, cold brew, or an espresso martini if your in-laws are in town.
– Fresh berries for color, freshness, and the illusion of balance.
– Salted caramel sauce, because sweet needs a salty best friend.
– A little crunchy thing: candied pecans, honey-roasted peanuts, or Biscoff crumbs.
– Breakfast. I mean fruit. Definitely fruit.

✔Tips & Mistakes

– Room-temp ingredients or bust. Cold cream cheese = lumpy batter = passive-aggressive cheesecake.
– Don’t overmix after adding eggs. Stir just until combined to avoid cracks and tough texture.
– Use a real springform. If yours is tiny, fill to 3/4 and bake the rest in ramekins. Mini cheesecakes = chef’s tax.
– Double-wrap the pan with foil if you water-bath. Trust me; leaks are real and rude.
– Bake until edges are set and the center wobbles like Jell-O. Overbaking makes a dry diva.
– Cool slowly: crack the oven door, then move to the counter. Cheesecake hates sudden change. She’s delicate.
– Slice smart: Hot, wiped knife = clean, smug slices.
– Whipped cream insurance: Stabilize with a spoonful of instant pudding or a whisper of gelatin.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered and chilled up to 4 days. Add fresh banana slices right before serving so they don’t do the tragic brown thing.
– To freeze: skip the banana topping, wrap slices snugly, and freeze up to 1 month. Thaw in the fridge, then glam it up with fresh fruit and whipped cream.
– Don’t refreeze once thawed. Even cheesecake has boundaries.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Crust swap: graham crackers, Biscoff, or gluten-free cookies if that’s your journey.
– Sweetener: granulated sugar, light brown for butterscotch notes, or coconut sugar for a toasty vibe.
– Flavor boosts: splash of rum, banana liqueur, or bourbon. It’s “for the flavor,” obviously.
– Chocolate moment: swirl in melted chocolate or add a chocolate cookie crust. Banana + chocolate = swoon.
– PB party: dollop in warmed peanut butter and marble it. Elvis would approve.
– Dairy tweaks: lactose-free cream cheese works; go full dairy-free with coconut cream topping and a vegan crust.
– Caramelized bananas on top for a bananas foster situation. You’re fancy now.

Frequently Asked Questions

Delish Banana Cream Pie Cheesecake Recipes

Silky baked cheesecake meets classic banana cream pie: a buttery vanilla wafer crust, banana-studded cheesecake filling, and a light banana cream topping crowned with fresh bananas and cookie crumbles.

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Prep Time: 25 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup vanilla wafer crumbs finely crushed
• ▢ 0.25 cup granulated sugar for crust
• ▢ 0.25 tsp kosher salt for crust
• ▢ 0.5 cup unsalted butter, melted
• ▢ 24 oz cream cheese, softened three 8 oz blocks
• ▢ 0.75 cup granulated sugar for filling
• ▢ 2 tbsp cornstarch
• ▢ 0.25 tsp kosher salt for filling
• ▢ 0.5 cup sour cream room temperature
• ▢ 0.75 cup mashed ripe banana about 2 medium bananas
• ▢ 1 tbsp lemon juice to prevent browning
• ▢ 2 tsp vanilla extract
• ▢ 3 large eggs room temperature
• ▢ 1 cup cold whole milk
• ▢ 3.4 oz instant banana pudding mix one small box
• ▢ 1 cup heavy whipping cream very cold
• ▢ 0.25 cup powdered sugar
• ▢ 0.5 tsp vanilla extract for whipped cream
• ▢ 1 cup fresh banana slices for topping
• ▢ 0.5 cup vanilla wafer cookies, crushed for garnish

Instructions

Preparation Steps

• Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment. Wrap the outside with a double layer of foil to guard against leaks.
• Make the crust: Stir wafer crumbs, 0.25 cup sugar, and 0.25 tsp salt. Add melted butter and mix until evenly moistened. Press firmly into the bottom and slightly up the sides of the pan. Bake 10 minutes; cool while you make the filling.
• Beat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Add 0.75 cup sugar, cornstarch, and 0.25 tsp salt; mix just to combine, scraping the bowl.
• Mix in sour cream, mashed banana, lemon juice, and 2 tsp vanilla until smooth. Beat in eggs one at a time on low, just until incorporated (do not overmix).
• Pour batter over the crust and smooth the top. Bake at 325°F for 50 to 55 minutes, until edges are set and the center still has a slight jiggle.
• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove, then chill uncovered until cold, at least 6 hours or overnight.
• Make banana cream topping: Whisk cold milk and pudding mix for 2 minutes; let thicken 5 minutes. Whip heavy cream, powdered sugar, and 0.5 tsp vanilla to soft peaks. Fold most of the whipped cream into the pudding until light and smooth.
• Spread the banana cream over the chilled cheesecake. Top with banana slices and crushed wafer cookies. Pipe or dollop the remaining whipped cream around the edges. Slice and serve.

Notes

For neat slices, dip a thin knife in hot water and wipe dry between cuts. Toss banana slices with a few drops of lemon juice to slow browning. Store covered in the refrigerator for up to 3 days.