slice of cheesecake with a bite taken out.
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5 from 1 vote

Banana Cream Pie Cheesecake

A creamy and delicious Banana Cream Pie Cheesecake that's easy to make and perfect for any party!
Prep Time15 mins
Cook Time1 hr
Chill Time6 hrs
Total Time7 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 460kcal
Author: Amy Duska

Ingredients

Graham Cracker Crust

  • 1 1/2 cups finely crushed graham crackers
  • 1/4 cup light brown sugar
  • 1 stick unsalted butter melted
  • 1/2 tsp vanilla extract

Cheesecake Filling

  • 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

Banana Cream

  • 4 oz. cream cheese softened
  • 1 3.4 oz. pack instant Banana Cream pudding mix
  • 1/4 cup milk
  • 8 oz. heavy whipping cream

Topping

Instructions

Graham Cracker Crust

  • 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

Cheesecake Filling

  • 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

Banana Cream

  • 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

Nutrition

Calories: 460kcal | Carbohydrates: 48g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 410mg | Potassium: 210mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1055IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 0.8mg