There’s something magical about the blend of creamy cheesecake and the sweet embrace of ripe bananas that takes many of us back to Grandma’s kitchen. You might even hear her voice saying, “No good meal is finished without a little something sweet.” This Banana Cream Cheesecake is just that—a slice of nostalgia that wraps you in warmth with every bite.
Why make this recipe?
This cheesecake is not just a dessert; it’s a celebration of family gatherings, shared laughs, and summer picnics. With layers of rich cream cheese, velvety banana pudding, and chilled whipped cream, it’s perfect for any occasion. One taste, and you’ll find it hard to resist going back for seconds, if not thirds!
How to make Banana Cream Cheesecake
Ingredients:
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup mashed ripe bananas
- 1 package (3.4 oz) instant banana pudding mix
- 1½ cups cold milk
- 1½ cups whipped cream (or whipped topping)
- 2–3 bananas, sliced
- Crushed graham crackers, for garnish
Directions:
First things first, preheat that oven to 350°F (175°C). In a sturdy bowl, mix those graham cracker crumbs with melted butter and sugar until they feel like sandy goodness between your fingers. Press this mixture into the bottom of a 9-inch springform pan—a little firm to hold all the happiness. Bake for 8 to 10 minutes, then let it cool completely, like a warm hug after a long day.
Now, lower that oven temperature to 325°F (163°C). Grab a large mixing bowl and beat the creamy dream, aka cream cheese, with sugar until it’s silky smooth. Adding the eggs one by one is like inviting friends to a party—mix well after each addition, letting them all get acquainted. Blend in the warm notes of vanilla extract and those cherished mashed bananas, making sure each bit is fully incorporated. Pour this heavenly filling over your cooled crust and smooth the top like frosting a cake, then bake for 50 to 60 minutes or until the center is just set. Let it cool completely before sliding it into the refrigerator—4 hours is ideal, but overnight is even better. Good things come to those who wait!
Once it’s chilling out in the fridge, whisk that banana pudding mix with cold milk until it thickens up lovely. Spread the pudding layer evenly over the chilled cheesecake, covering it like a blanket of tender love. Now it’s time for the star of the show—spread the whipped cream over the puddy layer, and decorate with creamy banana slices and a sprinkle of crushed graham crackers.
Finally, slice and serve that cheesecake cold. Each mouthful is a delightful blend of banana pudding and creamy cheesecake that’ll take you back to the good ol’ days, where every family meal ended on a sweet note.
How to serve Banana Cream Cheesecake
Serve this cheesecake chilled, straight from the fridge, alongside a warm cup of coffee or a chilled glass of milk—perfect for breakfast or dessert! You can even top it with a sprinkle of cinnamon or a drizzle of caramel sauce for extra flair.
How to store Banana Cream Cheesecake
To keep your cheesecake fresh, cover it well with plastic wrap or aluminum foil and store it in the fridge. It’ll keep beautifully for about 5–7 days, but I doubt it’ll last that long with folks coming back for more!
Tips to make Banana Cream Cheesecake
- Make sure your cream cheese is softened to room temperature—this ensures a smooth filling without lumps.
- Choose bananas that are just right, a little overripe is perfect for mashing!
- For extra crunch, throw in some chopped nuts or toffee bits with the graham cracker crust.
Variations
Feel free to swap out the bananas for other fruits like berries or peaches if you’re feeling adventurous! A layer of chocolate mousse under the whipped cream can also add a delightful twist to this classic.
FAQs
-
Can I make this cheesecake ahead of time?
Absolutely! It’s best when refrigerated overnight, which allows all those flavors to meld beautifully together. -
Can I freeze Banana Cream Cheesecake?
Yes, you can! Just make sure to wrap it tightly in plastic wrap or foil. Let it thaw in the fridge before serving. -
What can I use instead of whipped cream?
If whipped cream isn’t your thing, a whipped topping or even a creamy yogurt can substitute perfectly!
So gather your loved ones, pull out those family favorite recipes, and bake this Banana Cream Cheesecake that brings everyone together at the table. Because nothing warms the heart quite like sharing a slice of homemade goodness made with love.
Banana Cream Cheesecake
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8 to 10 minutes, then let cool completely.
- Lower oven temperature to 325°F (163°C).
- Beat cream cheese and sugar in a large bowl until smooth.
- Add eggs one at a time, mixing well after each addition.
- Blend in vanilla extract and mashed bananas until fully incorporated.
- Pour filling over the cooled crust and smooth the top.
- Bake for 50 to 60 minutes or until the center is just set.
- Let it cool completely before refrigerating for at least 4 hours or overnight.
- Whisk banana pudding mix with cold milk until thick.
- Spread pudding evenly over the chilled cheesecake.
- Top with whipped cream and decorate with banana slices and crushed graham crackers.
- Slice and serve chilled, either with coffee or milk.