This Banana Cream Cheesecake recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy and full of the most amazing banana flavor!
This cheesecake recipe is my new favorite and might just stay that way forever. It 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!
So let’s not waste any more time. You need to make this ASAP so to get started, we’ve got the crust. I like to use vanilla wafers in a lot of my crusts, rather than graham cracker crumbs, but it’d be an easy swap to use graham crackers too. I personally like that vanilla wafers are a little sweeter and have more flavor. It really compliments this particular cheesecake too.
For the cheesecake filling, we’ve got banana flavor from both fresh bananas and banana extract. I played around with just fresh bananas and just banana extract, but you really need both to get that smooth banana flavor that I love in the banana cream cheesecake. The fresh bananas give it that real banana flavor and the banana extract enhances the flavor and makes it even better!
To bake the cheesecake, you’ll want to use a water bath. I know it’s a few extra step and seems to be a pain, but it’s really not hard and it definitely makes a better cheesecake. Without it, this cheesecake will fall in the center while cooling, brown around the edges and potentially crack. So definitely take the time to do the water bath and if you’d like to see how I set mine up, you can check that out here. I like to use a slow cooker liner to make sure water doesn’t get in. It’s quite handy.
While the cheesecake cools, the bavarian cream topping is made. This is one of my favorite parts of the cheesecake and totally sets it apart from others! The smooth, creamy texture and amazing taste are worth every second of making it. In fact, I wanted to just eat it all with a spoon!
The bavarian cream is similar to a pastry cream, with the main difference being that pastry cream is thickened with cornstarch and bavarian cream uses gelatin. Also, just before the cream sets, whipped cream is added to bavarian cream to lighten it. Once it’s made, spread it evenly on top of the cheesecake and then let the whole thing cool completely and set.
Top the finished cheesecake with a little whipped cream and then add some fresh sliced bananas when serving! The cheesecake is sure to be a hit! I shared it with family and everyone fell in love. In fact, my brother liked it so much that after he finished his piece, he started stealing bites from his daughter (my niece). Now you know when you start to steal food from your kids, it’s good!
INGREDIENTS :
- 20 nilla wafers
- ¼ cup butter, melted
- 24 oz cream cheese, softened
- 2/3 cup sugar
- 2 Tbsp cornstarch
- 3 eggs
- ¾ cup mashed bananas (about 2)
- ½ cup whipping cream
- 2 tsp vanilla extract
How to Make It :
- Preheat oven to 350°F.
- Place wafers in a blender or in a food process. Blend until finely crushed.
- Add melted butter and blend well. Press crumb mixture onto bottom of 10″ pan and place in refrigerator.
- In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla.
- Pour cream cheese mixture into prepared pan. Place pan on cookie sheet and bake 15 minutes.
- Reduce oven temperature to 200°F continue baking 75 minutes
- Cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
- Allow cheesecake to stand at room temperature 15 minutes before serving.
BANANA CREAM CHEESECAKE
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
* 20 nilla wafers
* ¼ cup butter, melted
* 24 oz cream cheese, softened
* 2/3 cup sugar
* 2 Tbsp cornstarch
* 3 eggs
* ¾ cup mashed bananas (about 2)
* ½ cup whipping cream
* 2 tsp vanilla extract
Directions
- Preheat oven to 350°F.
- Place wafers in a blender or in a food process. Blend until finely crushed.
- Add melted butter and blend well. Press crumb mixture onto bottom of 10″ pan and place in refrigerator.
- In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla.
- Pour cream cheese mixture into prepared pan. Place pan on cookie sheet and bake 15 minutes.
- Reduce oven temperature to 200°F continue baking 75 minutes
- Cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
- Allow cheesecake to stand at room temperature 15 minutes before serving.
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