If you’ve ever daydreamed about the perfect marriage between creamy, rich cheesecake and nostalgic banana cream pie, the Banana Cheesecake with Banana Cream Pie Topping is your new dessert soulmate. Imagine a velvety cheesecake kissed with real bananas, a buttery graham cracker crust, and a billowy layer of banana cream, all crowned with clouds of whipped cream and a sprinkle of vanilla wafer crunch. This showstopper isn’t just a feast for your taste buds, but a sure-fire way to impress everyone at the table—no complicated steps, just pure banana bliss.

Banana Cheesecake with Banana Cream Pie Topping Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Banana Cheesecake with Banana Cream Pie Topping is that it transforms humble ingredients into a luxurious dessert. Every element, from the creamy cheese to the ripe bananas, plays its part—adding luscious texture, natural sweetness, or that perfect hint of crunch. Here’s what you need (plus a few pro tips for each):

Graham cracker crumbs: These create the iconic, buttery base that sets the stage for every great cheesecake bite.
Granulated sugar: A touch of sweetness in both crust and filling ties all the flavors together seamlessly.
Unsalted butter, melted: Binds the crumb crust and delivers that golden, toasty finish.
Cream cheese, softened: Room temperature is key for ultra-smooth, lump-free cheesecake filling.
Mashed ripe bananas: The riper, the better—they infuse natural banana flavor and creamy moisture.
Large eggs: Give structure and silkiness to the cheesecake’s rich body.
Sour cream: Adds a delightful tang that balances out the banana’s sweetness.
Vanilla extract: Deepens the dessert’s comfort factor with its cozy aroma.
Instant banana pudding mix: The shortcut to that dreamy banana cream pie topping—no stove needed!
Cold milk: Helps the pudding set up fast and fluffy for easy assembling.
Heavy cream, whipped: Gently folded into the pudding, it transforms the topping into a cloud-like layer.
Ripe bananas, sliced: The crowning glory—fresh slices add color and real banana punch on top.
Whipped cream, optional: For extra drama and classic diner vibes.
Vanilla wafer crumbs, optional: Sprinkle these on top for delightful crunch and nostalgic flair.

How to Make Banana Cheesecake with Banana Cream Pie Topping

Step 1: Prepare the Graham Cracker Crust

Start by preheating the oven to 325°F (163°C)—that sweet smell of toasting graham crackers will set the dessert mood. Combine your graham cracker crumbs, sugar, and melted butter in a bowl. Mix until every crumb glistens and press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Give it a quick 8–10 minute bake until golden and fragrant, then let it cool completely. This crust becomes the sturdy, buttery foundation for your Banana Cheesecake with Banana Cream Pie Topping.

Step 2: Make the Banana Cheesecake Filling

Time for the creamy middle! In a large bowl, beat the softened cream cheese until dreamily smooth—think pillowy clouds. Blend in the sugar and mashed ripe bananas, mixing until there are no streaks. One at a time, add the eggs, beating gently after each. Smooth in the sour cream and vanilla extract until you have a unified, velvety batter. Pour this banana-laced filling into your baked and cooled crust, spreading it evenly with a spatula.

Step 3: Bake in a Water Bath

Cheesecake loves gentle, even baking—so let’s create a water bath. Wrap the pan’s bottom with foil to prevent leaks, set it in a larger baking dish, and carefully pour hot water into the outer pan (about halfway up the springform pan’s sides). Bake for 60–70 minutes. The center should be set with a slight jiggle (think of how Jello wobbles). When done, turn off the oven, crack the door, and let your cheesecake slowly cool for another hour. Once out, bring to room temperature before chilling in the fridge for at least 4 hours, preferably overnight. This step is huge for that silky, no-crack texture.

Step 4: Whip Up the Banana Cream Pie Topping

This is what makes a Banana Cheesecake with Banana Cream Pie Topping irresistible! In a medium bowl, beat together the instant banana pudding mix and cold milk until thick and luxurious—about two minutes. Gently fold in softly whipped cream, being careful to keep all the air and fluff. When the cheesecake is thoroughly chilled, spread this creamy topping evenly over the surface. You’ll already notice it looking like a pie-shop masterpiece!

Step 5: Garnish and Serve

Right before serving, artfully arrange fresh banana slices on top. Dollop on extra whipped cream if you’re feeling decadent, and finish with vanilla wafer crumbs for that classic pie touch. For a pretty presentation and to prevent browning, lightly brush the banana slices with lemon juice. Now, slice and serve—the moment everyone has been waiting for!

How to Serve Banana Cheesecake with Banana Cream Pie Topping

Garnishes

A sprinkle of crushed vanilla wafers, billowy mounds of whipped cream, and those fresh banana slices turn this dessert into a true showpiece. For an extra touch of elegance, consider a light dusting of powdered sugar just before serving. These garnishes not only boost flavor and texture but add inviting color that makes each slice impossible to resist.

Side Dishes

Since Banana Cheesecake with Banana Cream Pie Topping is rich and indulgent, pair it with light, fresh sides. A bowl of mixed berries, tangy lemon sorbet, or even a simple espresso can provide a lovely contrast and cleanse the palate. These accompaniments keep your dessert course feeling special without stealing the spotlight.

Creative Ways to Present

Turn each serving into a work of art! Try plating each slice with a ring of caramel or chocolate sauce, or add a decorative tuile cookie for crunch. For parties, you can even make mini individual cheesecakes in jars—just layer crumbs, cheesecake filling, cream topping, and repeat. Kids love personalizing their own cheesecake jars with extra toppings from a DIY dessert bar!

Make Ahead and Storage

Storing Leftovers

Any leftover Banana Cheesecake with Banana Cream Pie Topping should be wrapped snugly in plastic film or stored in an airtight cake keeper in the fridge. The flavors actually deepen after a day, and the texture stays dreamy for up to four days—if it lasts that long! Just keep the cut bananas off until serving to avoid discoloration.

Freezing

While cheesecake itself freezes beautifully, wait to add the banana cream pie topping and garnishes until you’re ready to serve. Slice the chilled, plain cheesecake and wrap it well, or freeze the whole cake in its pan for up to two months. Thaw overnight in the fridge, then add the toppings fresh for ultimate flavor and presentation.

Reheating

Cheesecake is best served chilled, but if you prefer it with a softer texture, let slices rest at room temperature for 10–15 minutes before serving. Avoid microwaving, as the topping can melt and the filling may turn rubbery. For ultimate enjoyment, serve Banana Cheesecake with Banana Cream Pie Topping just slightly cool for that perfectly creamy bite.

FAQs

Can I use homemade banana pudding instead of instant mix?

Absolutely! If you want an even more from-scratch approach, you can substitute homemade banana pudding for the instant mix. Just make sure it’s well chilled and thick enough to hold its shape as a luscious topping before folding in the whipped cream.

How do I keep banana slices from turning brown?

A quick brush of lemon juice on the banana slices will help preserve their fresh color, especially for topping. You can also slice the bananas just before serving to keep them picture-perfect.

What if I don’t have a springform pan?

No worries—while springform pans make unmolding easy, you can bake this cheesecake in a deep pie dish or cake pan. Simply line the bottom with parchment and leave some overhang for lifting out. Your Banana Cheesecake with Banana Cream Pie Topping will still wow!

Can I make this recipe gluten-free?

Yes! Swap the graham crackers and vanilla wafer crumbs for their gluten-free counterparts. Double-check your instant pudding mix ingredients, and you’ll have a delicious gluten-free dessert everyone can enjoy.

Is it possible to use low-fat cream cheese or Greek yogurt?

You can use low-fat cream cheese or even part Greek yogurt in place of sour cream, though the filling will be a bit lighter in texture and flavor. The overall integrity of the Banana Cheesecake with Banana Cream Pie Topping will still shine through—just expect a subtly different mouthfeel.

Final Thoughts

There’s just something magical about cutting into a creamy, dreamy Banana Cheesecake with Banana Cream Pie Topping and watching everyone’s eyes light up. This recipe has the power to turn even ordinary days into sweet celebrations. Trust me—try it once, and you’ll be hooked on its banana-laced charm!

Banana Cheesecake with Banana Cream Pie Topping Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 1 hour 40 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the deliciousness of this Banana Cheesecake with a luscious Banana Cream Pie Topping. Creamy cheesecake with a banana twist, topped with a delightful banana cream layer – a perfect dessert for any occasion.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 cup mashed ripe bananas (about 2 bananas)
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract

For the banana cream topping:

1 (3.4-ounce) package instant banana pudding mix
1 1/4 cups cold milk
1 cup heavy cream, whipped to soft peaks
2 ripe bananas, sliced
whipped cream for garnish (optional)
vanilla wafer crumbs for topping (optional)

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Instructions

Preheat the oven: Preheat oven to 325°F (163°C). Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
Prepare the filling: Beat cream cheese until smooth, then add sugar, mashed bananas, eggs, sour cream, and vanilla. Pour into the crust.
Bake: Create a water bath for the springform pan and bake the cheesecake until set but slightly jiggly. Cool and chill.
Make the topping: Whisk pudding mix and milk until thickened, then fold in whipped cream. Spread over the chilled cheesecake and top with bananas, whipped cream, and wafer crumbs.