Banana Cream Cheesecake 🍌

This banana cream cheesecake recipe has layers of luscious vanilla pudding, sweet ripe banana and rich cheesecake topped with homemade whipped cream and candied walnuts. Decadence at it’s finest.

A slice of banana cream cheesecake
Decadent Desserts


I’ve never made, or ever even eaten much banana cream pie and having a lot of ripe bananas on hand had me craving it. This recipe has tall, fluffy, creamy, smooth layers on top of a rich cheesecake. I think every dessert deserves a cheesecake version, and this one will have you Bouncing Around The Room.

I had originally planned on blending my ripe bananas with heavy cream then cooking this mixture on the stove with some cornstarch to thicken….. (vegan pudding idea?) But then out of curiosity, I googled a pudding recipe to discover that it is a thing! You do not have to purchase that little square box of nasty, who knows what the hell, pudding mix.

The recipe had flour, sugar, salt, milk, vanilla, butter & eggs! I didn’t even think about using eggs and I love using eggs! I have 8 laying hens so there’s an abundance of eggs around here!


  • 1 package Golden Oreos Or vanilla wafers
  • 2 cup walnuts
  • ½ cup almond flour
  • ½ cup butter divided 
  • 1 ⅓ cup sugar divided
  • 16 oz cream cheese
  • 4 large eggs 2 for cheesecake 2 for pudding
  • 5 large brown bananas
  • ⅔ cup brown sugar
  • ⅓ cup flour
  • 1 pint heavy cream divided
  • ½ tsp. sea salt
  • 2 tsp vanilla

The Process

Make Crust- Melt 1/4 cup of butter and set aside.

(Pre-heat the oven about right now)

Using a food processor or blender, pulse some of the Golden Oreos, almond flour and walnuts just a few times to incorporate.

Add the melted butter and pulse again until you have a nice course consistency with a few crunchy chunks here and there. You want the ingredients to be wet, but not mushy.

Note: Save some Oreo’s for decorating the top….. if you can. (I could not)

Pour the crust ingredients in the center of a springform pan and evenly distribute the crumbs before pressing them into the pan and pinching the sides and corners for a tight crust.

Pressing gluten free crust into springform pan
Pressing cookie crust into springform pan

Next, using a stand or hand electric mixer combine cream cheese, sugar, eggs and a banana and mix until smooth.

Pour banana cream cheesecake batter into crusty springform pan.

Pouring Banana Cheesecake batter into springform pan with gluten free crust
Banana Cheesecake Batter

Let cheesecake bake for 45 minutes at 300°, turn off oven and let it hang out in there for about an hour.

Slice the remaining bananas into 1/4 inch slices and set aside.

Make pudding

Vanilla Pudding in a saucepan with a wooden spoon
Vanilla Pudding

In a medium saucepan over medium heat combine brown sugar, heavy cream, vanilla and flour stirring constantly.

Add the eggs one at a time and continue to stir constantly for a few minutes until thick.

Whisk in the remaining 1/4 cup of butter and set aside.

Layer it!

Banana layer of banana cream cheesecake recipe
Banana layer of banana cream cheesecake recipe

Remove cheesecake from the oven and layer half of the sliced bananas on cheesecake.

Layer the cookies on sliced bananas.

Top with warm pudding.

Finish with bananas.

Refrigerate for 3 hours or overnight before topping with whipped cream and candied walnuts.

To make candied walnuts

Have a cookie sheet lined with parchment paper ready.

Simply melt about 1/3 cup of sugar over medium heat. Once the sugar starts to melt, add the walnuts and keep stirring until the sugar is melts and the nuts are sticky.

Transfer hot sticky nuts to the parchment paper and separate the pieces. Let cool, and try not to eat them all before garnishing the cake!

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A slice of banana cream cheesecake

Banana Cream Cheesecake

Rich Banana Cheesecake Topped with Vanilla Pudding and Whipped Cream from Scratch
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Banana, Cake, cheesecake, Pie, Sweet
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 4 hours
Total Time: 5 hours
Servings: 16
Calories: 622kcal
Author: Desirae


  • Food Processor
  • Mixer
  • Saucepan
  • Springform Pan


  • 1 package Golden Oreos Or vanilla wafers
  • 2 cup walnuts
  • ½ cup almond flour
  • ½ cup butter divided
  • 1 ⅓ cup sugar divided
  • 16 oz cream cheese
  • 4 large eggs 2 for cheesecake 2 for pudding
  • 5 large brown bananas
  • cup brown sugar
  • cup flour
  • 1 pint heavy cream divided
  • ½ tsp. sea salt
  • 2 tsp vanilla


  • Pre-heat oven to 300°
  • Melt 1/4 cup butter in a small saucepan.
  • in a food processor, grind 2 cups of cookies, 1 cup of walnuts, almond flour and melted butter.
  • Press into a 10 inch springform pan sprayed with cooking spray. Set aside.
  • Beat cream cheese with 1/2 cup sugar on medium speed for one minute. Scrape down the sides and beat for one more minute.
  • Add banana and beat 30 seconds.
  • Add 2 eggs, one at a time, scraping down the sides. Beat for another minute or until smooth.
  • Pour batter over cookie crust in springform pan and bake in the middle of the oven for 45 minutes.
  • Turn off the oven, do not open the door. Let rest 1 hour..
  • While the cheesecake rests in the oven, slice 3 bananas and make pudding.
  • In the small saucepan, whisk together 1 cup heavy cream, brown sugar, flour, and salt over medium heat.
  • Add eggs, one at a time, mixing well.
  • Stir Constantly over medium heat for 5 minutes, turn off heat.
  • Add remaining ¼ cup of butter and 1 tsp vanilla, stir until thick and creamy.
  • Layer Cake: Cheesecakle, 1/2 sliced banana, 1/2 cookies, all the pudding, 1/2 cookies, 1/2 bnanas. Refrigerate for 2 hours or overnight.
  • Beat remaining heavy cream with 1 tbls sugar and 1 tsp vanilla until thick.
  • Add to cake and refrigerate for one more hour.
  • Over medium heat in a small saucepan, melt 1/4 cup sugar.
  • Add 1 cup of walnuts, stir to combine.
  • Using 2 forks, seperate walnuts on prepared parchment paper.
  • Let cool, then cruble.
  • Decorate cake with candied walnuts, sliced bananas and a few cookies.


Serving: 1g | Calories: 622kcal | Carbohydrates: 63g | Protein: 9g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 290mg | Potassium: 346mg | Fiber: 3g | Sugar: 44g | Vitamin A: 923IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 2mg

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