Desserts
Applebee's banana cheesecake recipe delivers that perfect balance of creamy, tangy cheesecake and warm, caramelized bananas—just like the restaurant version. The secret lies in a buttery graham cracker crust that stays crisp, a velvety sour cream filling that sets just right, and bananas that caramelize beautifully on top.
I've perfected this recipe after years of testing, ensuring every slice has that signature texture and flavor combination.
The crust is the foundation, made with graham cracker crumbs and melted butter for that satisfying crunch. The filling combines cream cheese, sour cream, and eggs for a smooth, jiggly texture that sets properly when baked at 325°F.
The real magic happens with the bananas—sliced and baked until tender and caramelized, then drizzled with a touch of caramel or chocolate for extra indulgence.
What you'll end up with is a cheesecake that's rich, creamy, and perfectly balanced by the sweet-tart bananas. The crust remains crisp at the edges while supporting the soft, velvety filling underneath. This recipe is foolproof, with a water bath to prevent cracking and gradual baking for even texture.
Serve this dessert with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. The caramelized bananas add a warm, comforting contrast to the cool, creamy cheesecake—making it a showstopper for any occasion. Let's get baking!
Ingredients for applebee's banana cheesecake
Graham cracker crumbs, velvety cream cheese, and caramelized bananas—just like Applebee's famous dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Graham Cracker Crumbs 🍪 | 1 ½ cups | Finely crushed, no large pieces |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| Large Eggs 🥚 | 4 whole | Room temperature for blending |
| Cream Cheese 🧀 | 16 oz | Full-fat, room temperature |
| Sour Cream 🥛 | ½ cup | Full-fat for best texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Vanilla Extract 🌿 | 1 tbsp | Pure extract preferred |
| Ripe Bananas 🍌 | 4 medium | Sliced 1/4-inch thick |
| Banana Caramel Sauce 🍯 | ½ cup | Store-bought or homemade |
| Dark Chocolate Chips 🍫 | ¼ cup | Semi-sweet, chopped |
| Whipped Cream 🥛 | 1 cup | Store-bought or homemade |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Ice Cream 🍦 | 2 cups | For serving, optional |
The graham cracker crumbs are the foundation here. Hobbs or Honey Maid work best—they're finely textured and hold up to baking without turning to dust. Melt the butter completely before mixing, but don't let it brown. For the cream cheese, Philadelphia brand is my go-to, but any full-fat block works. Room temperature is key—cold lumps sink in the filling. The bananas need to be perfectly ripe: yellow with brown spots, not mushy. Slice them 1/4-inch thick for even caramelization. I always buy extra bananas—half go in the cake, half get tossed in a bowl for a quick banana pudding side.
No graham crackers? Crush vanilla wafers or digestive biscuits instead—they add a subtle vanilla note. Short on sour cream? Greek yogurt at half the amount works in a pinch, though the texture will be slightly tangier. The caramel sauce can be store-bought (like Log Cabin or Smucker's), but homemade is better—just simmer 1 cup sugar, 1/2 cup water, and 1/4 cup butter until golden. For the chocolate, Ghirardelli chips melt beautifully, but any semi-sweet will do. The whipped cream should be thick but not stiff—Cool Whip works in a bind, but homemade holds up better when baked.
This cheesecake needs to rest 4 hours in the fridge before slicing—patience prevents cracks. The caramelized bananas can be prepped ahead and stored in the fridge for 2 days, but they're best fresh. The crust keeps well in an airtight container for 3 days, while the filling can be made a day ahead. For serving, I like to drizzle caramel over each slice and add a scoop of ice cream right before eating—the contrast of warm and cold is what makes it special. Leftovers? Store with parchment between layers to keep them moist.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this cheesecake comes together faster than takeout. Just mix the graham crumbs with melted butter, dump it in a pan, and—boom—crust’s done while you whip the filling. The eggs and cream cheese blend smoother than I expected, no blender required.
- Banana Buttercream Magic: That rich, tangy cream cheese base meets the sweet, spiced banana topping like it was meant to. Honestly, the moment the warm caramelized bananas hit the still-soft cheesecake? Pure indulgence. (Yes, even on a Tuesday night.)
- Crowd-Pleaser Flex: Serve it at a birthday party, potluck, or just because—this dessert always disappears. The graham crust adds that nostalgic crunch everyone loves, and the banana layer makes it feel special without being fussy.
- Leftovers? Best Leftovers: Between us, this keeps beautifully for days. The crust stays crisp, the filling stays creamy, and the banana topping? Even better the next day. I’ve sent slices to work with zero judgment—it’s that foolproof.
Step-by-step instructions for Applebee's banana cheesecake
This recipe delivers a rich, creamy cheesecake base with perfectly caramelized bananas and a buttery graham cracker crust.
Prepare the Graham Cracker Crust
Preheat your oven to 350°F. In a medium bowl, combine the 1.5 cups graham cracker crumbs with the 0.5 cup melted unsalted butter and 0.5 teaspoon salt. Mix until evenly moistened and the crumbs hold together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
Bake the crust for 10 minutes until lightly golden and set. Let it cool completely before adding the filling—this prevents a soggy bottom. I like to press down gently with a glass to ensure even distribution, especially around the edges where the crust tends to be thinner.
Mix the Cheesecake Filling
In a large mixing bowl, beat the 16 oz cream cheese and 1.5 cups granulated sugar on medium speed until smooth and creamy, about 3-4 minutes. Add the 4 whole large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Stir in the 0.5 cup sour cream, 1 tablespoon vanilla extract, and 0.25 cup dark chocolate chips until evenly distributed. The batter should be thick but pourable. Pour the filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles that may have formed.
Bake the Cheesecake
Place the springform pan in a water bath by setting it inside a larger roasting pan filled with hot water (about halfway up the sides of the springform pan). Bake at 325°F for 50-60 minutes, or until the edges are set and the center still has a slight wobble. Avoid opening the oven during baking—this prevents cracking and ensures even cooking.
When done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent sudden temperature shifts that can cause cracks. Remove the springform pan from the water bath and cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.
Prepare and Layer the Topping
While the cheesecake chills, slice the 4 medium ripe bananas into ¼-inch thick rounds. In a small saucepan, warm the 0.5 cup banana caramel sauce over low heat until it reaches a pourable consistency. Spread the caramel evenly over the chilled cheesecake, creating a thin, even layer.
Arrange the banana slices in concentric circles on top of the caramel, starting from the outer edge and working inward. Press down gently to help the bananas adhere. Refrigerate the assembled dessert for at least 2 hours to allow the flavors to meld and the bananas to soften slightly.
Serve with Whipped Cream and Ice Cream
Before serving, top the cheesecake with the 1 cup whipped cream, spreading it evenly over the bananas. Serve each slice with a scoop of 2 cups vanilla ice cream on the side. The contrast of the cold ice cream with the warm, caramelized bananas creates a perfect balance of textures and temperatures.
Cut into wedges and enjoy immediately. The cheesecake should have a silky, velvety texture with a slightly firm top, while the bananas will be tender and infused with the rich caramel sauce. If you prefer a firmer texture, chill the dessert for an additional 1-2 hours before serving.
Pro Tips For Making Applebee'S Banana Cheesecake
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into the graham cracker crumb mix and ending up with a crust that stayed clumpy. Instead, melt the butter first (just until it turns liquid but doesn’t brown), then pour it gradually over the crumbs while stirring. The heat from the butter will soften the crumbs faster, and you’ll get that perfect, even press without lumps.
- Room-Temp Cream Cheese: Skip the cold cream cheese—it’s a surefire way to end up with a dense, grainy filling. Take the cream cheese blocks out of the fridge at least 2 hours before mixing (or overnight if you’re planning ahead). Room temperature lets it blend smoother with the sour cream and eggs, giving you that silky texture Applebee’s nails. No time? Microwave it for 10 seconds in 5-second bursts, but don’t overdo it.
- Prevent Cracking: Overmixing the batter is the enemy of a smooth cheesecake. Once you’ve folded in the eggs and sour cream, stop as soon as everything’s just combined—no streaks, no overworking. After baking, resist the urge to open the oven immediately. Let it cool slowly for 15 minutes with the door slightly ajar, then transfer to a wire rack. This gradual temperature shift keeps the top from splitting.
- Upgrade the Crust: This isn’t the prettiest method, but it’s the tastiest: toast the graham cracker crumbs in a dry skillet over medium heat for 2-3 minutes until they’re golden and smell nutty. Then mix them with the melted butter. The toasted crumbs add depth and crunch that store-bought crusts can’t match—plus, they won’t turn soggy as fast. (Yes, even if you’re impatient like me.)
Dietary considerations for applebee's banana cheesecake
Gluten-Free Adaptation
Swap the graham cracker crust for a gluten-free graham cracker crumb blend like Annie's or Schär. Mix with 0.5 cup melted butter and press into a 9-inch springform pan lined with parchment paper.
Bake at 350°F for 10 minutes until set. For extra security, add a thin layer of gluten-free shortbread crumbs mixed with melted butter underneath the crust.
The filling remains the same, but ensure your cream cheese and sour cream are certified gluten-free. Use a brand like Trader Joe's or Kite Hill to avoid cross-contamination.
The banana caramel topping and whipped cream should also be gluten-free—check labels on store-bought sauces like Log Cabin or Smucker's for hidden additives.
Dairy-Free Options
Replace the cream cheese with dairy-free cream cheese like Kite Hill or Miyoko's, which mimic the texture well. For the sour cream, use coconut yogurt or dairy-free sour cream from brands like Forager.
The whipped cream can be made with coconut cream or dairy-free whipped topping (like Reddi-wip Dairy-Free).
Check your banana caramel sauce for dairy—some brands add butter. A simple homemade version with coconut sugar, coconut milk, and vanilla works perfectly. The crust can stay the same, but ensure your graham crackers are dairy-free if needed.
Lower-Sugar Swaps
Reduce the 1.5 cups granulated sugar to 1 cup and replace the rest with monk fruit sweetener or erythritol. These alternatives won’t spike blood sugar like white sugar.
For the banana caramel topping, use 1 cup sugar-free caramel sauce (like Walmart’s Great Value brand) or make your own with allulose or stevia. The texture stays rich, but the sweetness is more balanced.
If you prefer natural sweeteners, try mashed ripe bananas (about ½ cup) blended into the filling for extra moisture and sweetness. This cuts down on refined sugar while keeping the dessert moist and flavorful.
Nut-Free Considerations
Skip the dark chocolate chips or use Enjoy Life brand chocolate, which is nut-free and allergy-friendly. The graham cracker crust is typically nut-free, but always check the label—Hobbs and Honey Maid are usually safe, but brands vary.
For extra caution, make your own crust with gluten-free oats and butter if needed.
The whipped cream and caramel topping should also be nut-free. Brands like Cool Whip and Log Cabin are usually safe, but cross-check labels. If you’re serving guests with severe allergies, prepare toppings separately to avoid contamination.
Vegan Adaptations
For a fully vegan version, use cashew cream cheese (blend 1 cup soaked cashews, ½ cup coconut milk, and 1 tbsp lemon juice until smooth). Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or aquafaba (3 tbsp per egg).
The crust can be made with vegan graham crackers (like Trader Joe’s) or a mix of crushed vegan shortbread and coconut oil.
Whipped cream becomes coconut whipped cream (chill a can of full-fat coconut milk overnight, scoop out the solidified cream, and whip with 1 tsp powdered sugar and ½ tsp vanilla). The caramel topping can be made with coconut sugar and coconut milk for a dairy-free version.
Nutrition facts
Frequently asked questions
Why does Applebee's banana cheesecake have a caramel topping?
The caramel topping is key to replicating Applebee's signature flavor! It creates a perfect balance by adding a rich, buttery sweetness that complements the tangy cheesecake and ripe bananas. The caramel also helps the banana slices caramelize beautifully during baking, giving that signature warm, gooey texture.
Can I make this cheesecake ahead of time?
The crust can be pre-baked and stored in an airtight container for 3 days at room temperature. The filling can be made a day ahead and refrigerated before baking. The completed cheesecake keeps well in the fridge for 4-5 days, though the bananas are best fresh. For the best texture, assemble with bananas and caramel just before serving.
What's the secret to preventing cracks in the cheesecake?
<Use a water bath (baking in a pan of hot water) to create gentle, even heat distribution. Let the cheesecake cool gradually in the turned-off oven for 1 hour after baking, then refrigerate for at least 4 hours before slicing. Avoid opening the oven door during baking, and don't overmix the batter—keep it thick and smooth for a crack-resistant texture.
Can I use frozen bananas instead of fresh?
Fresh bananas are ideal for that perfect caramelization, but you can use frozen bananas in a pinch. Thaw them completely first, then slice them slightly thinner (about 1/8-inch thick) to ensure even cooking. The texture will be slightly softer, but the flavor remains delicious. For best results, add a sprinkle of cinnamon on top before baking to enhance the banana flavor.
How do I get the crust to stay crispy?
Bake the crust for the full 10 minutes at 350°F until it's lightly golden. Let it cool completely before adding the filling to prevent sogginess. For extra crispiness, chill the assembled cheesecake for 4 hours before slicing. If you're serving it warm, bake the crust for 5 minutes longer to ensure it holds up to the warm filling.