Banana Cream Cheesecake

Ah, Banana Cream Cheesecake! This delightful dessert is a splendid choice for a gathering or a simple sweet treat for your family. The combination of creamy cheesecake with the lovely flavor of bananas is simply irresistible. If you adore bananas and you enjoy a classic cheesecake, this recipe combines both in a delightful harmony.

Making this cheesecake is more than just a baking task; it’s a way to create something impressive and heartwarming. The smooth filling and crisp crust will make everyone at your table smile with delight. Every bite offers a creamy texture and a burst of banana flavor that truly brings comfort. Plus, it’s a wonderful way to showcase fresh bananas, turning them into something extraordinary.

Finally, this recipe is quite approachable for bakers of all levels. With just a bit of time and attention, you will have a stunning dessert that feels luxurious but does not require professional baking skills. So grab your apron, and let’s transform some humble ingredients into a delicious masterpiece!

How to Make Banana Cream Cheesecake

Ingredients:

2 1/4 cups vanilla wafer crumbs
10 tbsp salted butter, melted
3 tbsp sugar
24 ounces cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
1/4 cup sour cream, room temperature
4 tsp banana extract
1 cup pureed banana (2 medium-sized bananas)
3 large eggs, room temperature
1 tsp powdered gelatin
2 tbsp milk
2 egg yolks
1/2 cup heavy whipping cream
2 tbsp sugar
3/4 tsp vanilla extract
1/4 tsp banana extract
2/3 cup heavy whipping cream, cold
5 tbsp powdered sugar
1/2 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/2 tsp vanilla extract
Fresh sliced bananas

Directions:

Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the vanilla wafer crumbs, melted butter, and sugar together. Press this mix into the bottom of a springform pan firmly. Bake for 10 minutes, then set aside to cool.


Cheesecake Filling: Lower the oven temperature to 300°F (150°C). In another bowl, combine the cream cheese, 1 cup of sugar, flour, sour cream, and banana extract until smooth. Add the pureed bananas and eggs, mixing well. Pour this mixture over your baked crust, and bake in a water bath for 1 hour and 30 minutes.


Bavarian Cream: While the cheesecake cools, sprinkle the gelatin over the milk and let it sit for a few minutes. Whisk the egg yolks in a separate bowl. In a saucepan, heat the heavy cream and sugar until warm, then gradually add a bit of this mixture to the yolks while whisking. Cook until thickened, then stir in the gelatin until dissolved. Let cool, then whip the 2/3 cup heavy cream with 5 tablespoons of powdered sugar and fold it into the custard. Spread this Bavarian cream over your cooled cheesecake.


Topping: Whip the remaining heavy cream, sugar, and vanilla until soft peaks form. Decorate your cheesecake with this whipped cream and place fresh sliced bananas on top.

How to Serve Banana Cream Cheesecake

When it comes time to serve this breathtaking cake, slice it with a gentle hand to maintain its lovely layers. Make sure everyone gets a piece that includes some of that luscious Bavarian cream and a slice of fresh banana on top. You can add a dusting of powdered sugar for a touch of elegance.

For a special touch, pair the cheesecake with a dollop of whipped cream on the side. This will not only look beautiful but will also enhance the creamy banana flavor. You could even offer chocolate shavings or a drizzle of caramel sauce for those who love a little extra sweetness.

This cheesecake is perfect for any occasion, whether it’s a birthday, holiday, or just a lovely weekend dinner with family. It is sure to impress your guests and make them feel cherished. They’ll be asking for seconds, so be prepared to share the love!

Additional Tips:

Make sure all ingredients are at room temperature for the best results.
Feel free to substitute the vanilla wafer crumbs for graham cracker crumbs if you prefer.
The cake can be made a day in advance; it actually tastes better after resting in the refrigerator overnight.

Nutrition Facts:

(Here you can include estimated nutritional information if desired)

FAQ Section

Can I use fresh bananas instead of pureed?
Yes, but pureeing them helps to integrate the flavor better into the cheesecake.

How long can I store leftovers?
Banana Cream Cheesecake can be stored in the refrigerator for up to 3 days.

Can this cheesecake be frozen?
Yes, but it’s best served fresh. If you freeze, wrap it tightly in plastic wrap and then foil for up to two months.

Banana Cream Cheesecake

Now, roll up your sleeves and dive into the delicious world of Banana Cream Cheesecake! Happy baking

Print