Introduction

This Banana Cream Cheesecake is a luscious dessert that combines creamy cheesecake with the sweet flavor of ripe bananas and a smooth banana pudding layer. It’s perfect for any occasion and melts delightfully in your mouth with every bite.

A single slice of creamy banana cream pie is shown on a white plate with textured edges, placed on a white marbled surface. The pie has three layers: a crumbly golden crust at the bottom, a thick and smooth white cream layer in the middle with a light airy texture, and a shiny pale yellow banana-flavored gelatin layer on top. The slice is garnished with two thick banana slices resting on a swirl of white whipped cream near the back edge. The whole image is brightly lit and focused on the pie slice. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then remove and allow to cool completely.
Step 2: Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese and sugar until silky smooth. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and mashed bananas until fully incorporated. Pour the filling over the cooled crust and smooth the top. Bake for 50–60 minutes, or until the center is just set. Cool completely, then refrigerate for at least 4 hours, or overnight for best texture.
Step 3: In a separate bowl, whisk the banana pudding mix with cold milk until thickened. Spread the pudding evenly over the chilled cheesecake.
Step 4: Spread whipped cream over the pudding layer. Garnish with fresh banana slices and a sprinkle of crushed graham crackers.
Step 5: Slice and serve the cheesecake cold. Enjoy the perfect marriage of banana pudding and creamy cheesecake in every bite.

Tips & Variations

Use ripe but firm bananas to avoid excess moisture in the filling and topping layers.
For a richer crust, try adding a teaspoon of cinnamon to the graham cracker mixture.
Substitute whipped cream with mascarpone for an even creamier topping.
Prepare the cheesecake a day ahead to allow flavors to meld and improve texture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain its texture. Leftovers can be eaten cold or at room temperature but avoid freezing as the pudding layer may not thaw well.

How to Serve

A slice of creamy pie with three visible layers sits on a white plate with a raised dot pattern near the edge. The bottom layer is a crumbly, light brown crust with a rough texture. The middle layer is thick, smooth, and pale creamy yellow, appearing soft and dense. The top layer is a thin, glossy, pale yellow gelatinous topping that catches light. On top are two swirls of white whipped cream with soft edges, each topped with a round, light yellow banana slice showing a star-shaped pattern of brown seeds in the center. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bananas instead of instant banana pudding mix?

Fresh bananas alone won’t create the same thick pudding layer texture. The instant banana pudding mix helps set a smooth layer that complements the cheesecake perfectly. You can add fresh banana slices for extra flavor alongside the pudding.

How can I prevent the cheesecake from cracking?

Ensure all ingredients are at room temperature before mixing and avoid overbeating. Bake at the recommended lower temperature and allow the cheesecake to cool gradually in the oven with the door slightly ajar if needed.