Go Back
When it comes to desserts that leave a lasting impression, few can rival the decadence of a banana cream cheesecake topped with a luscious Bavarian cream. This indulgent treat combines the creamy richness of traditional cheesecake with the light, airy texture of Bavarian cream, all while infusing the delightful flavor of ripe bananas. Perfect for special occasions, family gatherings, or any celebration where you want to impress, this dessert not only looks stunning but also tantalizes the taste buds with every bite.

Banana Cream Cheesecake with Bavarian Cream!

Indulge in this decadent banana cream cheesecake topped with creamy Bavarian cream. This dessert expertly blends the rich flavors of ripe bananas with a smooth cheesecake base, all crowned with an airy Bavarian layer for a stunning finish. Perfect for special occasions or family gatherings, this showstopper will impress your guests and tantalize taste buds! Try it today! #BananaCreamCheesecake #DessertGoals #BakingLove #IndulgeYourSweetTooth #BavarianCream
Print Recipe Pin Recipe

Ingredients
  

For the Cheesecake Layer:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 ripe banana, mashed

For the Bavarian Cream:

1 cup heavy cream

1/2 cup whole milk

1/2 cup granulated sugar

2 teaspoons vanilla extract

2 tablespoons gelatin (unflavored)

1/4 cup cold water

2 ripe bananas, sliced

For the Topping:

Whipped cream

Sliced bananas

Chocolate shavings or caramel sauce (optional)

Instructions
 

Prepare the Cheesecake Crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove and let cool.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.

              - Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed banana until fully combined.

                - Pour the cheesecake batter over the cooled crust and smooth the top.

                  - Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly.

                    - Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours or overnight.

                      Prepare the Bavarian Cream:

                        - In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.

                          - In a saucepan, combine heavy cream, whole milk, 1/2 cup sugar, and 2 teaspoons vanilla extract. Heat over medium until the mixture is hot but not boiling.

                            - Remove from heat and stir in the bloomed gelatin until fully dissolved. Allow it to cool slightly.

                              - Fold in sliced bananas gently.

                                - Refrigerate for about 30 minutes, or until slightly thickened but still pourable.

                                  Assemble the Cheesecake:

                                    - Once the cheesecake has set, carefully pour the Bavarian cream over the top, spreading it evenly.

                                      - Use a spatula to create a smooth layer. Return to the refrigerator and let it set for at least another 2 hours.

                                        Serve:

                                          - Before serving, top with whipped cream, banana slices, and chocolate shavings or a drizzle of caramel sauce as desired.

                                            - Carefully slice and enjoy!

                                              Prep Time: 30 minutes | Total Time: 10 hours (includes cooling and setting) | Servings: 12