Easy Banana Cream Cheesecake—a luscious dessert that combines the creamy richness of cheesecake with the delightful sweetness of banana cream pie. Each bite of this decadent treat is a symphony of flavors and textures, featuring a buttery graham cracker crust, velvety cheesecake filling infused with ripe bananas, and a layer of silky banana pudding topped with fluffy whipped cream. Whether served as a show-stopping finale to a special occasion meal or as a sweet treat for any day of the week, our Easy Banana Cream Cheesecake is sure to leave a lasting impression.
Why You’ll Love It:
- Creamy cheesecake filling blended with ripe bananas for a burst of flavor.
- Buttery graham cracker crust adds a delightful crunch to each bite.
- Layers of banana pudding and whipped cream create a heavenly contrast of textures.
- Perfect balance of sweetness and richness for an irresistible dessert experience.
Personal Story: One summer afternoon, while brainstorming dessert ideas for a family gathering, I found myself torn between two beloved classics: cheesecake and banana cream pie. Unable to choose between the two, I decided to combine the best of both worlds and create a Easy Banana Cream Cheesecake. The result exceeded my wildest expectations—a dessert so heavenly that it became an instant favorite among my loved ones. From that day forward, our gatherings were never complete without a slice of this decadent cheesecake, each bite evoking memories of lazy summer days and shared moments of joy.
Key Features:
- Creamy cheesecake filling infused with mashed bananas for a burst of flavor.
- Buttery graham cracker crust that provides a perfect balance of sweetness and crunch.
- Layer of smooth banana pudding adds a delightful contrast of textures.
- Fluffy whipped cream topping adds a light and airy finish to the dessert.
What i need to make Easy Banana Cream Cheesecake
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 3 ripe bananas, mashed
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Banana Pudding Layer:
- 1 (3.4 oz) package instant banana pudding mix
- 1 3/4 cups whole milk
Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make Easy Banana Cream Cheesecake
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan, forming an even crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the mashed bananas, eggs, and vanilla extract to the cream cheese mixture, and beat until well combined.
- Fold in the sour cream until incorporated.
- Pour the cheesecake filling over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- While the cheesecake is cooling, prepare the banana pudding according to the package instructions, using the whole milk. Let the pudding set in the refrigerator for about 5 minutes.
- Once the cheesecake has cooled, spread the banana pudding over the top in an even layer.
- In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Spread the whipped cream over the banana pudding layer.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
- Before serving, carefully run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides of the pan and slice the cheesecake into pieces.
- Serve chilled and enjoy every blissful bite!
Cooking Tips For Easy Banana Cream Cheesecake:
- Make sure the cream cheese is softened to room temperature before using to ensure a smooth and creamy cheesecake filling.
- Use ripe bananas for the best flavor. They should be yellow with brown speckles and soft to the touch.
- When baking the cheesecake, it’s normal for the center to be slightly jiggly when you remove it from the oven. It will continue to set as it cools.
- Allow the cheesecake to cool completely before adding the banana pudding and whipped cream layers to prevent them from melting.
- For a neater presentation, pipe the whipped cream onto the cheesecake using a pastry bag fitted with a star tip.
Variations For Easy Banana Cream Cheesecake:
- Add a layer of sliced bananas on top of the cheesecake filling before adding the banana pudding for extra banana flavor and texture.
- Mix crushed vanilla wafer cookies into the graham cracker crust for a fun twist on traditional cheesecake crust.
- Garnish the top of the cheesecake with banana slices, chocolate shavings, or toasted coconut for a decorative touch.
- Substitute the banana pudding with another flavor, such as vanilla or coconut, for a different twist on the dessert.
Make It Healthier:
- Use reduced-fat cream cheese and sour cream to lower the fat content of the cheesecake.
- Substitute Greek yogurt for the sour cream to increase the protein content and reduce the fat.
- Use a sugar substitute such as erythritol or stevia in place of granulated sugar for a lower-calorie option.
- Top the cheesecake with a mixture of Greek yogurt and whipped cream instead of traditional whipped cream for a lighter alternative.
- Serve the cheesecake in smaller portions to help control portion sizes and reduce calorie intake.
Closing: Indulge in the ultimate dessert experience with our Easy Banana Cream Cheesecake—a luxurious treat that combines the creamy richness of cheesecake with the irresistible sweetness of banana cream pie. With its buttery graham cracker crust, velvety cheesecake filling, and layers of silky banana pudding and fluffy whipped cream, each bite is a heavenly delight that will leave you craving more. Whether enjoyed as a decadent finale to a special occasion meal or as a sweet escape on any ordinary day, our Easy Banana Cream Cheesecake is guaranteed to satisfy your sweet tooth and leave a lasting impression.
Frequently Asked Questions For Easy Banana Cream Cheesecake:
Can I use store-bought banana pudding instead of making it from scratch?
Yes, you can use store-bought banana pudding mix and follow the package instructions to prepare it. Simply spread the prepared pudding over the cooled cheesecake as directed.
Can I freeze leftover Easy Banana Cream Cheesecake?
Yes, banana cream cheesecake can be frozen for up to 2-3 months. Wrap the cheesecake tightly in plastic wrap or aluminum foil, or place it in an airtight container before freezing. Thaw the cheesecake in the refrigerator overnight before serving.
Can I use a different type of crust for the cheesecake?
Absolutely! While graham cracker crust is traditional for cheesecakes, you can use other types of crusts such as shortbread, chocolate cookie, or vanilla wafer crusts for a different flavor profile.
Can I add chocolate to the cheesecake for a chocolate banana flavor?
Yes, you can swirl melted chocolate or cocoa powder into the cheesecake filling for a chocolate banana twist. Alternatively, you can drizzle chocolate sauce over the top of the finished cheesecake before serving.
Can I make individual servings of Easy Banana Cream Cheesecake?
Yes, you can make individual portions of banana cream cheesecake by using small ramekins or mini tart pans instead of a springform pan. Simply divide the crust and filling among the individual pans and adjust the baking time accordingly.
Banana Cream Cheesecake
Course: All Recipes, Dessert, Weight watchers4
servings30
minutes40
minutes300
kcalIngredients
- Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
- Cheesecake Filling:
3 ripe bananas, mashed
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
- Banana Pudding Layer:
1 (3.4 oz) package instant banana pudding mix
1 3/4 cups whole milk
- Whipped Cream Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan, forming an even crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the mashed bananas, eggs, and vanilla extract to the cream cheese mixture, and beat until well combined.
- Fold in the sour cream until incorporated.
- Pour the cheesecake filling over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- While the cheesecake is cooling, prepare the banana pudding according to the package instructions, using the whole milk. Let the pudding set in the refrigerator for about 5 minutes.
- Once the cheesecake has cooled, spread the banana pudding over the top in an even layer.
- In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Spread the whipped cream over the banana pudding layer.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
- Before serving, carefully run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides of the pan and slice the cheesecake into pieces.
- Serve chilled and enjoy every blissful bite!
