Bananas…what is it that I love so much about you? You are so delicious in anything from pudding to ice-cream. You seem to make everything taste so good.
You have no idea how excited I am to finally get this banana cream pie cheesecake recipe published! It’s taken more time, messy pans and cream cheese than I had hoped for, but what the heck…good things come to those who wait!
This recipe is so rich and creamy. It’s everything you would expect to find in a cheesecake but even better…it’s topped with a sinfully thick banana cream layer, freshly sliced bananas and whipped cream. Not for the faint of heart.
It’s Banana Cream Pie Cheesecake time!
Does this cheesecake look amazing or what?
I was hoping to have this recipe to you a little sooner for holiday parties but I guess it’s always better late than never. I promise, you’re guest will love it!
If you love my vanilla bean cheesecake, you’ve got to try this new recipe for Banana Cream Pie Cheesecake!
- 1½ cups finely crushed graham crackers
- ¼ cup light brown sugar
- 1 stick unsalted butter, melted
- ½ tsp vanilla extract
- 16 oz. cream cheese, softened
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 T corn starch
- 1 vanilla bean pod, beans extracted or 1 T vanilla paste
- 4 oz. cream cheese, softened
- 1 3.4 oz. pack instant Banana Cream pudding mix
- ¼ cup milk
- 8 oz. heavy whipping cream
- 16 banana slices
- whipped cream
- Preheat oven to 375° and line a spring-form pan with parchment paper.
- In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork
- Add the melted butter and vanilla extract and mix until fully incorporated
- Press into the bottom of the lined spring-form pan and bake for 8-10 minutes
- Remove from oven and let cool
- Preheat oven to 320°
- In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy
- Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy
- Pour over the graham cracker crust and bake for one hour. The filling will be jiggly in the center when you remove it from oven
- Remove from the oven and place on a heat safe surface for one hour. Do not remove the spring-form pan. You will remove it right before serving!
- Place into the refrigerator overnight to set, or at least 6 hours
- In a medium size bowl, beat the cream cheese, jello and milk until it is smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff.
- Pour half of the whipped cream into the cream cheese mixture and stir vigorously until fully combined and smooth.
- Add the remaining whipped cream and stir until smooth.
- Spread the banana cream mixture on top of the cheesecake.
- Refrigerate for at-least 1 hour.
- When you are ready to serve, garnish with banana slices and whipped cream