One Sunday afternoon, after carting kids to soccer practice and back, I stumbled upon a video of this Banana Cream Cheesecake on a home-baking forum. It wasn’t too fussy—just ripe bananas and cheesecake.

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I remembered my grandma whipping up a similar dessert in her small kitchen, flour on her apron and a warm smile on her face. My daughter loved banana pudding; my son devours anything cheesecake. It felt like a perfect compromise.

With grocery stickers still on the bananas, I dove in. As the crust baked, the kitchen smelled sunny and comforting. Mixing cream cheese with mashed bananas reminded me of rainy afternoons at my parents’ house, spooning homemade pudding into tiny bowls.

The cheesecake baked slowly in a water bath, and I paced the kitchen, checking the edges for that telltale jiggle. While chilling, I whipped up a silky banana-mousse topping, thinking how elegant this would feel on our dinner table.

By evening, the fluffy pudding layer nestled atop creamy cheesecake felt like a hug in dessert form. My husband, always quick with a compliment, said it felt “special enough to plate at a restaurant.” My kids declared it “the best thing ever” and asked for seconds.

Short Description

A luscious two-layer dessert featuring creamy banana-infused cheesecake and light banana pudding mousse, set on a buttery vanilla-wafter crust.

Key Ingredients

For the Crust

2 cups crushed vanilla wafers or graham crackers
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 medium)
½ cup sour cream
1 tablespoon cornstarch

For the Banana Cream Topping

1 box (3.4 oz) instant banana pudding mix
1½ cups cold milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Optional Garnishes

Whipped cream
Sliced bananas (add just before serving)
Crushed vanilla wafers or graham crumbs

Tools Needed

9-inch springform pan
Mixing bowls
Electric mixer
Whisk
Measuring cups and spoons
Aluminum foil
Water bath setup (baking pan + hot water)
Spatula

Cooking Instructions

Step 1: Make the Crust
Preheat oven to 325°F (160°C). In a bowl, mix crushed wafers, 1/3 cup sugar, and melted butter until moistened. Press evenly into the bottom of a 9-inch springform pan, using a glass to smooth the top. Bake 10 minutes, then let cool slightly.

Step 2: Prepare Cheesecake Filling
Beat cream cheese in a large bowl on medium speed until smooth (about 2 minutes). Add sugar and mix until combined. Add eggs one at a time on low speed, then mix in vanilla, mashed bananas, sour cream, and cornstarch until smooth.

Step 3: Bake the Cheesecake
Wrap the bottom of the springform pan in foil. Pour filling over crust. Place pan in a larger baking pan and fill with hot water halfway up the sides.

Bake at 325°F for 60–70 minutes, until the center is slightly jiggly. Turn off oven, crack door, and cool inside for 1 hour. Then chill at least 6 hours or overnight.

Step 4: Make Banana Cream Topping
Whisk pudding mix and cold milk for 2 minutes, then chill until thick. In another bowl, whip heavy cream, powdered sugar, and vanilla to stiff peaks. Fold whipped cream into pudding gently for a light mousse. Spread evenly over chilled cheesecake.

Step 5: Garnish & Serve
Just before serving, top with sliced bananas (to prevent browning), whipped cream, and crushed wafers. Slice with a warm knife for clean cuts.

Why You’ll Love This Recipe

Creamy Banana Flavor: Two layers of banana delight—rich cheesecake and airy mousse.

Visual Appeal: Looks impressive with golden crust and elegant mousse topping.

Crowd-Pleasing: Great for birthdays, brunches, or cozy family evenings.

Flexible: Can be made a day ahead—stress-free entertaining.

Balanced Sweetness: Vanilla crust and tangy cream cheese balance the banana layers.

Mistakes to Avoid & Solutions

Cracked Top: Ensure a water bath and don’t overbake—center should jiggle slightly.

Soggy Crust: Press crust firmly and pre-bake; cool before adding filling.

Runny Filling: Use room-temperature ingredients and mix fully—no lumps.

Topping Collapse: Chill cheesecake fully before adding mousse layer.

Browning Bananas: Add slices just before serving to preserve color and freshness.

Serving and Pairing Suggestions

Serve chilled slices on plates topped with extra whipped cream for elegant presentation.

Pair with fresh berries, toasted nuts, or caramel drizzle.

Ideal for spring brunch, bridal showers, Mother’s Day, or family celebrations.

For buffet setup, cut into bars and display on a dessert tray for easy help-yourself servings.

Storage and Reheating Tips

Refrigeration: Cover tightly and store for up to 4 days—mousse holds up well.

Freezing: Freeze plain cheesecake (no topping) for up to 2 months; thaw overnight in fridge.

Serving after Cold Storage: Let sit for 20 minutes at room temp before slicing for best texture.

Best Slicing: Dip the knife in hot water and wipe between cuts to avoid smudging.

FAQs

1. Can I skip the water bath?
You can, but cracks are likely. Water bath ensures even baking and smooth texture.

2. What bananas work best?
Soft, fully ripe bananas (spotted) have best flavor and sweetness.

3. Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works but may make it slightly tangier.

4. Can I make topping dairy-free?
Try coconut whipped cream and almond milk pudding mix for a dairy-free version.

5. Why is cornstarch used?
It helps stabilize the filling, keeping it creamy and reducing cracks.

Tips & Tricks

Mix crust ingredients with hands for even moisture.

Let ingredients come to room temp before mixing for smooth batter.

Run a knife gently around edges after baking to prevent cracks as it cools.

Chill the cheesecake overnight to let flavors meld and topping set firmly.

Slice with a sharp blade dipped in hot water—wipe clean between each cut.

Recipe Variations

Strawberry Banana Cheesecake

Swap banana pudding with strawberry instant pudding.

Top with fresh strawberry slices and strawberry glaze.

Peanut Butter Banana Twist

Swirl ½ cup creamy peanut butter into the cheesecake filling before baking.

Top with peanut butter whipped cream and banana chips.

Chocolate Banana Cheesecake

Add ¼ cup cocoa powder to the crust.

Stir in chocolate chips into filling and top with ganache drizzle.

Final Thoughts

I made Banana Cream Cheesecake for my son’s recent sleepover, and seeing crumbs on plates and smiles on sleepy faces the next morning reminded me that some recipes tie families together in the simplest way. Rich but light, sweet but not cloying, creamy with just enough tang, it’s the kind of dessert that sparks conversation and gets remembered.

I’ll continue to make it for family birthdays, weekend brunches, and quiet nights when I just want something comforting. And next time, I’ll sneak in a swirl of chocolate for my husband’s delight.

Luscious Banana Cream Cheesecake