Banana Cheesecake Pie: 5 Reasons You’ll Love This Dessert

Indulge in the creamy, dreamy delight of Banana Cheesecake Pie, a dessert that marries the rich, smooth texture of cheesecake with the sweet, comforting flavor of banana cream pie. This heavenly treat traces its roots to two culinary classics: cheesecake, which dates back to ancient Greece where it was served to Olympic athletes, and banana cream pie, an American favorite that emerged in the late 19th century when bananas became widely available (Banana Cream Pie History).

This Banana Cheesecake Pie is budget-friendly, relatively easy to prepare, and perfect for summer gatherings or cozy family dinners. Whether you’re a seasoned baker or a novice, this recipe will guide you to create a dessert that’s sure to impress. Let’s dive into the best banana cheesecake recipe you’ll ever try!

Ingredients

To make this philadelphia banana cheesecake pie, gather the following ingredients, grouped by preparation stage for clarity. Using high-quality ingredients, like ripe bananas, ensures the best flavor.

For the Crust

• 2 cups crushed chocolate sandwich cookies (e.g., Oreo)
• 1 tablespoon unsalted butter, melted

For the Cheesecake Filling

• 3 (8-ounce) packages cream cheese, softened (preferably Philadelphia for a rich, creamy texture; fat-free can be used for a lighter option)
• ¾ cup white sugar
• 3 large eggs
• ½ cup mashed ripe banana
• 1 teaspoon vanilla extract

For the Banana Cream Topping

• 2 ½ cups cold 2% milk (or non-dairy milk for lactose-free diets)
• 2 (3.4-ounce) packages instant vanilla pudding mix
• 1 cup frozen whipped topping, thawed (fat-free or regular; dairy-free alternatives work)
• 1 medium banana, sliced (or more for garnish)

Substitution Options:

• Crust: Swap chocolate cookies for graham cracker crumbs or Nilla wafers for a classic banana cream pie vibe (Banana Cream Cheesecake).
• Cream Cheese: Use dairy-free cream cheese for lactose intolerance.
• Milk: Substitute with almond, oat, or soy milk for dairy-free diets.
• Eggs: Egg substitutes may alter texture; proceed cautiously as baking requires eggs for structure.

Quality Notes:

• Choose bananas with yellow skins and some brown spots for optimal sweetness.
• Ensure cream cheese is at room temperature to prevent lumps in the filling.

Equipment/Tools Needed

To prepare this banana cheesecake pie recipe, you’ll need:

• 9-inch springform pan
• Electric mixer (hand or stand)
• Mixing bowls
• Measuring cups and spoons
• Oven
• Whisk
• Spatula

Alternatives: If you don’t have a springform pan, a 9-inch deep-dish pie pan can work, though removing slices may be trickier. Adjust baking time as needed.

Step-by-Step Instructions

Follow these clear, numbered steps to create the best banana cheesecake recipe. Each step includes temperatures, times, and visual cues for success.

1. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Prepare the Crust: In a medium bowl, combine 2 cups of crushed chocolate sandwich cookies with 1 tablespoon of melted butter. Mix until the crumbs are evenly coated. Tip: Use a food processor or place cookies in a zip-top bag and crush with a rolling pin for fine crumbs.
3. Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Ensure it’s compact to hold together when sliced.
4. Mix the Filling: In a large bowl, beat 3 (8-ounce) packages of softened Philadelphia cream cheese with ¾ cup of white sugar using an electric mixer until smooth and creamy, about 2 minutes. Tip: Room-temperature cream cheese prevents lumps.
5. Add Eggs: Incorporate 3 eggs, one at a time, mixing well after each addition to ensure a smooth batter.
6. Incorporate Banana and Vanilla: Stir in ½ cup of mashed banana and 1 teaspoon of vanilla extract until fully combined. The mixture should be uniform with a slight banana aroma.
7. Pour the Batter: Spread the cheesecake filling evenly over the prepared crust in the springform pan.
8. Bake the Cheesecake: Bake at 350°F (175°C) for 50-60 minutes, until the center is almost set but still slightly jiggly. Tip: Place a pan of water on the lower oven rack to prevent cracks by adding moisture.
9. Cool the Cheesecake: Remove from the oven and cool on a wire rack for at least 1 hour. Then, carefully remove the springform pan’s sides.
10. Prepare the Topping: In a medium bowl, whisk 2 ½ cups of cold milk with 2 (3.4-ounce) packages of instant vanilla pudding mix for 2 minutes until thickened.
11. Add Whipped Topping: Gently fold in 1 cup of thawed whipped topping to the pudding mixture for a light, creamy texture.
12. Assemble the Pie: Arrange sliced bananas over the cooled cheesecake. Tip: Brush bananas with lemon juice to prevent browning.
13. Spread the Topping: Evenly spread the pudding mixture over the bananas.
14. Chill Before Serving: Refrigerate the philadelphia banana cheesecake pie for at least 3 hours, or overnight, to set properly.

Expert Tips & Variations

To elevate your Banana Cheesecake Pie, consider these practical tips and variations:

• Use Ripe Bananas: Opt for bananas with brown spots for maximum sweetness and flavor.
• Prevent Banana Browning: Lightly brush sliced bananas with lemon juice to maintain their color.
• Smooth Filling: Ensure cream cheese is fully softened to avoid lumps in the batter.
• Prevent Cracks: Bake with a water bath (a pan of water on the lower rack) to keep the cheesecake moist.
• Chill Thoroughly: Allow at least 3 hours of chilling for the topping to set properly.
• Crust Variations: Try a graham cracker or Nilla wafer crust for a different flavor profile (Banana Pudding Cheesecake).
• Add-Ins: Mix in chocolate chips or chopped nuts to the filling for extra texture.

Common Mistakes to Avoid:

• Overmixing: Excessive mixing can add air, leading to cracks during baking.
• Overbaking: Remove when the center is slightly jiggly to avoid a dry texture.
• Insufficient Chilling: Rushing the chilling process can result in a runny topping.

Nutritional Information

Nutritional values for Banana Cheesecake Pie vary based on ingredients used. Using fat-free cream cheese and whipped topping reduces calories and fat compared to regular versions. For example, similar recipes estimate 369-616 calories per serving (Banana Cream Cheesecake). Bananas provide potassium and fiber, while cream cheese offers calcium and protein. For precise values, calculate using your specific brands via an online nutrition calculator. Note: This information is an estimate and not dietary advice.

Nutrient	Estimated Per Serving (1/10 of pie)
Calories	~400-600 kcal
Protein	~6-8 g
Carbohydrates	~50-65 g
Fat	~20-40 g
Fiber	~1-2 g

Storage & Reheating Instructions

• Storage: Store the Banana Cheesecake Pie in an airtight container or covered with plastic wrap in the refrigerator for up to 3-4 days.
• Freezing: Freeze the cheesecake without the topping for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw in the refrigerator overnight before adding the topping.
• Serving: Serve chilled directly from the refrigerator; no reheating is needed for this dessert.

Serving Suggestions

This banana cheesecake pie recipe shines as a standalone dessert but can be enhanced with thoughtful pairings:

• Garnishes: Top with additional sliced bananas, whipped cream, chocolate shavings, or a drizzle of caramel sauce for elegance.
• Presentation: Serve on a decorative cake stand or plate for a stunning display.
• Beverage Pairings: Pair with coffee, tea, creamy flavors.
• Complementary Treats: Serve alongside fresh fruit, shortbread cookies, or a light sorbet to balance the richness.

FAQ

Here are answers to common questions about making the best banana cheesecake recipe:

1. Can I use regular cream cheese instead of fat-free?
   Yes, regular Philadelphia cream cheese creates a richer flavor, though fat-free keeps it lighter.
2. What can I use instead of a chocolate cookie crust?
   Graham cracker or Nilla wafer crusts are great alternatives, offering a classic banana cream pie taste.
3. How do I prevent bananas from browning?
   Brush sliced bananas with lemon juice to slow oxidation and maintain their appearance.
4. Can I make this recipe ahead of time?
   Absolutely, prepare it a day in advance to allow proper chilling, enhancing flavor and texture.
5. Is there a dairy-free version of this recipe?
   Use dairy-free cream cheese and whipped topping, and substitute milk with almond or oat milk, though texture may vary.
6. How long does the cheesecake last in the fridge?
   It stays fresh for 3-4 days when stored properly in the refrigerator.
7. Can I add other fruits to the topping?
   Yes, strawberries or blueberries can add color and flavor, arranged alongside bananas.

Banana Cheesecake Pie is a delightful fusion of creamy cheesecake and sweet banana cream pie, perfect for any occasion. Its rich flavor, easy preparation, and versatility make it a standout dessert. Whether you’re serving it at a summer barbecue or a cozy family dinner, this banana cheesecake pie recipe is sure to win hearts. Try it today and discover why it’s one of the best banana cheesecake recipes out there.

If you like this recipe you might also like:

• Costco Banana Cream Pie
• Cheesecake Pie