Go Back
+ servings

Banana Cream Pie Cheesecake

Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 7 hours
Total Time: 8 hours 15 minutes
Servings: 12
Author: Amy Duska


Graham Cracker Crust

  • 1 ½ cups finely crushed graham crackers
  • ¼ cup light brown sugar
  • 1 stick unsalted butter melted
  • ½ teaspoon vanilla extract

Cheesecake Filling

  • 16 oz. cream cheese softened
  • 2 sticks unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 tablespoons corn starch
  • 1 tablespoon vanilla extract or vanilla paste

Banana Cream Topping

  • 4 oz. cream cheese softened
  • 3.4 oz. Instant Banana Cream pudding mix see notes
  • ¼ cup milk
  • 8 oz. heavy whipping cream

Other Toppings


Graham Cracker Crust

  • Preheat oven to 320°F 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. Leave oven on at 320°F.

Cheesecake Filling

  • 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 the filling over the graham cracker crust and bake at 320°F for 1 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 1 hour. (Do not remove the spring-form pan.) Place into the refrigerator overnight to set, or at least 6 hours.

Banana Cream Topping

  • In a medium size bowl, beat the cream cheese, pudding mix 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 and refrigerate for at-least 1 hour.
  • When you are ready to serve, garnish with banana slices and whipped cream


  • Store the cheesecake loosely covered, in the fridge for up to 7 days.
  • Frozen cheesecake can last up to 3 months in freezer. Freeze cheesecake solid before wrapping tightly in plastic wrap and foil to prevent freezer burn.
  • If you can’t find Banana Cream Pudding mix, you can substitute with vanilla pudding. Place an extra layer of bananas on top of cheesecake before adding the pudding layer.
  • This banana cream cheesecake can be made 2 days ahead of time.
  • If over-baking, uneven baking and/or cracking are issues when baking cheesecakes, try using a water bath. We have a tutorial on how to create a leakproof water bath that can help!


Serving: 1slice | 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