Banana Cream Cheesecake
Banana Cream Cheesecake is a delicious twist on the classic cheesecake. This dessert combines the rich and creamy texture of cheesecake with the sweet flavor of bananas. It’s perfect for special occasions or a sweet treat at home. With a buttery crust, smooth filling, and a fluffy topping, this cake is sure to impress anyone who tries it!
Why Make This Recipe
Making Banana Cream Cheesecake is a great idea for several reasons. First, it combines two favorite desserts—banana cream pie and cheesecake—into one delightful treat. Second, it is a crowd-pleaser that works well for birthdays, holidays, or any gathering. Plus, it’s a fun baking project that allows you to enjoy the wonderful aroma of fresh bananas and vanilla in your kitchen.
How to Make Banana Cream Cheesecake
Ingredients:
- 2 1/4 c (302 grams) vanilla wafer crumbs
- 10 tbsp (140 grams) salted butter, melted
- 3 tbsp (39 grams) sugar
- 24 oz (678 grams) cream cheese, room temperature
- 1 c (207 grams) sugar
- 3 tbsp (24 grams) all-purpose flour
- 1/4 c (58 grams) sour cream, room temperature
- 4 tsp banana extract
- 1 c (240 ml) pureed banana (about 2 medium-sized bananas)
- 3 large eggs (room temperature)
- 1 tsp powdered gelatin
- 2 tbsp (30 ml) milk
- 2 egg yolks
- 1/2 c (120 ml) heavy whipping cream
- 2 tbsp (26 grams) sugar
- 3/4 tsp vanilla extract
- 1/4 tsp banana extract
- 2/3 c (160 ml) heavy whipping cream, cold
- 5 tbsp (36 grams) powdered sugar
- 1/2 c heavy whipping cream (cold)
- 1/4 c powdered sugar
- 1/2 tsp vanilla extract
- Fresh sliced bananas
Directions:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix together vanilla wafer crumbs, melted butter, and sugar. Press this mixture into a 9-inch springform pan.
- Bake the crust for 10 minutes and let it cool.
- Now let’s prepare the cheesecake filling. Reduce the temperature to 300°F (148°C).
- In a bowl, blend cream cheese, sugar, and flour until it becomes smooth. Then mix in cream and banana extract.
- Next, add the banana puree, followed by the eggs one at a time while gently mixing everything together.
- Pour this filling into the crust. Bake it in a water bath for approximately 1 hour and 30 minutes.
- While the cheesecake is baking, we’ll prepare the Bavarian Cream.
- Start by sprinkling gelatin over milk.
- In another bowl, whisk egg yolks.
- Heat half a cup of cream along with sugar and extracts until warm. Gradually add this mixture to the egg yolks.
- Return this combined mixture to heat until it thickens. Then add gelatin. Allow it to cool.
- Whip two-thirds cup of cream with sugar separately. Fold this whipped cream into the custard.
- Once your cheesecake has cooled completely after baking, spread the Bavarian Cream over it evenly. Chill this for about five to six hours.
- Lastly, we’ll add a whipped cream topping! Whip some cream with powdered sugar and vanilla.
- Use a piping bag or spoon to pipe or spread this whipped cream onto your chilled cheesecake. You can also garnish it with some slices of banana.
- After the cheesecake has completely set, carefully take it out of the pan. Slice the cheesecake into portions, serve them, and relish each bite filled with the goodness of bananas.
How to Serve Banana Cream Cheesecake
Serve Banana Cream Cheesecake chilled. You can cut it into slices and place them on dessert plates. For an extra touch, add a dollop of whipped cream or a few banana slices on top of each slice when serving. Enjoy it with a cup of coffee or tea!
How to Store Banana Cream Cheesecake
To store this cheesecake, keep it in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It can last for up to a week in the fridge. If you want to store it longer, you can freeze it. Just make sure to wrap it well to prevent freezer burn. When you are ready to enjoy it, let it thaw in the fridge overnight.
Tips to Make Banana Cream Cheesecake
- Make sure all your ingredients are at room temperature for a smoother batter.
- Do not overmix the eggs once they are added to the mixture, as this can cause cracks in the cheesecake.
- Use a water bath when baking to keep the cheesecake moist and prevent it from cracking.
- For a stronger banana flavor, you can increase the banana extract, or add more pureed banana.
Variation
Feel free to experiment with this recipe! You could add a layer of chocolate ganache on top or mix in some chopped nuts for added texture. Using different cookie crumbs for the crust, like graham crackers or Oreo cookies, can also change the flavor profile.
FAQs
Can I use fresh bananas instead of pureed bananas?
Yes, you can definitely use fresh bananas! Just mash them well before adding them to the filling.
How do I know when the cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will continue to set as it cools.
Can I make this cheesecake in advance?
Absolutely! This cheesecake is perfect for making ahead of time. Just make sure to keep it stored in the fridge until you’re ready to serve.
What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry too much. You can cover it with the whipped cream topping, and it will still look beautiful when served!
