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This Banana Cream Cheesecake is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy and full of the most amazing banana flavor! It’s my new favorite and might just stay that way forever!

This cheesecake combines two of my favorite things – banana flavor and cheesecake. It’s no secret that the hubs and I have a love of banana flavored dessert. And ever since I was a kid, I have loved cheesecake. So when I first discovered the banana cream cheesecake at The Cheesecake Factory, I knew I was in heaven. The only regret I have in regards to this cheesecake is that it has taken me so long to create it at home! ......
Ingredients
  • CRUST:
  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar
  • CHEESECAKE FILLING:
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1/4 cup (58g) sour cream, room temperature
  • 4 tsp banana extract
  • 1 cup (240ml) pureed banana (2 medium sized bananas)*
  • 3 large eggs, room temperature
  • BAVARIAN CREAM:
  • 1 tsp powdered gelatin
  • 2 tbsp (30ml) milk
  • 2 egg yolks
  • 1/2 cup (120ml) heavy whipping cream
  • 2 tbsp (26g) sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp banana extract
  •  
  • 2/3 cup (160ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • WHIPPED CREAM TOPPING:
  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh sliced bananas
  •  
  • *I recommend using ripe, yellow bananas, not ones that have browned.
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