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You are here: Home / Dessert / Cheesecake / Banana Cream Cheesecake

Banana Cream Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

August 6, 2023 by Hugs & Cookies xoxo 26 Comments

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Banana Cream Cheesecake

Have you been to the Cheesecake Factory and tried their amazing banana cheesecake? Well, now you can make it at home because this tastes just like it…like really!!!! This fresh banana cream cheesecake is to die for. It has a few steps but in the end they are all worth it. The crust is made from Nilla wafer cookies making it slightly more delicious than a graham cracker crust! Then, you have the banana cheesecake layer made with pureed fresh bananas. It gets topped with bavarian cream and then fresh whipped cream and banana slices. Why not guild the lily with some caramel sauce, too? Go for it!

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Learn about the cheesecake moat here!

Banana Cream Cheesecake

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Ingredients
  

crust

  • 2 ¼ cups Nilla wafer crumbs
  • 10 T. melted butter
  • 3 T. sugar

Cheesecake

  • 24 ounces soft cream cheese
  • 1 cup sugar
  • 3 T. flour
  • ¼ cup sour cream
  • 1 cup pureed bananas I used food processor
  • 3 eggs

Bavarian Cream

  • 1 tsp powdered gelatin
  • 2 T. whole milk
  • 2 egg yolks
  • ½ cup heavy cream
  • 2 T. sugar
  • ¾ tsp vanilla
  • ⅔ cup heavy cream
  • 5 T. powdered sugar

Whipped Cream for Piping

  • ½ cup heavy cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • Fresh bananas sliced for garnish

Instructions
 

  • Preheat oven to 325°F
  • Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Crust

  • Combine the ingredients and press into bottom of the pan and up the sides.
  • Bake 10 mins. Cool and lower oven to 300 degrees.
  • Prepare a water bath or use a moat pan as I like to do.

Cheesecake

  • In mixer, beat cream cheese, sugar and flour on low.
  • Add sour cream.
  • Add banana puree,.
  • Add one egg a time until smooth.
  • Pour into crust and bake at 300 degrees for 90 mins. (In water bath or moat pan)
  • Shut oven off and keep cheesecake in closed oven 30 mins.
  • Crack the door open for an additional 30.
  • Let cool to room temp and place in fridge to chill.

Bavaraian cream

  • Mix gelatin into milk and set aside.
  • In a bowl, whisk yolks.
  • In a saucepan, heat the cream, sugar and vanilla to warm up.
  • Slowly pour hot cream into eggs and then pour it all back into pan until 160 degrees.
  • Add the gelatin mix and stir smooth.
  • Transfer custard to a clean bowl and place in a larger bowl with ice in it to cool it down.
  • Meanwhile, whip cream and sugar to stiff peaks and fold into cooled custard.
  • Spread over the cheesecake and chill hours.

Cream

  • Beat cream, sugar, vanilla.
  • Pipe onto cake and add sliced bananas.
  • Sprinkle with extra Nilla Wafer crumbs if desired and serve with caramel on the side.

Banana Cream Cheesecake

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Filed Under: Cheesecake

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Liana says

    March 27, 2019 at 3:30 pm

    Not sure but you have 2 heavy creams? Am I missing something?

    Bavarian Cream
    1 tsp powdered gelatin
    2 T. whole milk
    2 egg yolks
    ½ cup heavy cream *
    2 T. sugar
    ¾ tsp vanilla
    ⅔ cup heavy cream *
    5 T. powdered sugar

    In the directions I dont see adding cream twice?

    Reply
    • Victoria says

      April 16, 2019 at 7:15 pm

      I was wondering the same.

      Reply
    • Corey says

      April 17, 2019 at 12:08 pm

      It has you whip that second cream with sugar and fold in later

      Meanwhile, whip cream and sugar to stiff peaks and fold into cooled custard.

      Reply
  2. Donna says

    June 6, 2019 at 7:26 pm

    How do you keep the banana slices from turning color, or are you adding as you serve

    Reply
  3. Tatiana says

    June 13, 2019 at 3:44 pm

    If you look a the instructions first measurement of cream is used in making the custard. The second amount of cream is whipped with sugar till stiff peaks are formed and folded into the custard.

    Reply
  4. Trudy wagner says

    July 14, 2019 at 11:07 am

    There is actually cream in the recipe 3 times. Two additions in the bavaraian cream (1/2 cup & 2/3 cup) and 1/2 cup in the whip cream you fold in. Is there actually two additions of cream in the bavarian cream?

    Reply
    • Pat says

      August 5, 2019 at 5:58 pm

      yes., first addition is in the custard. the second it to fold into the custard after it is made.

      Reply
  5. Pat says

    August 5, 2019 at 5:57 pm

    in bavarian cream, egg mixture to 160 or 180? usually eggs to 180.

    Reply
  6. Juanita Sanchez says

    August 23, 2019 at 10:38 am

    What is T mean in 5T powdered sugar?

    Reply
    • Hugs & Cookies xoxo says

      August 23, 2019 at 3:02 pm

      Tablespoons 🙂

      Reply
  7. Alicia says

    August 27, 2019 at 11:55 am

    What should I use in place of a springform pan?

    Reply
  8. Cichez Woods says

    September 29, 2019 at 7:45 pm

    What is a water bath?

    Reply
  9. Nicole says

    October 21, 2019 at 8:56 am

    Can i make this in mini form using cupcake pans? Its easier to serve to my coworkers when i make goodies but i dont normally use a water bath for the minis i make..

    Reply
  10. christy bass says

    November 13, 2019 at 4:03 pm

    I made this yesterday and it turned out perfect! Wish I could add a photo of the finished cake, it is beautiful!

    Reply
    • Hugs & Cookies xoxo says

      November 13, 2019 at 10:17 pm

      I am so glad!!

      Reply
  11. Ki says

    November 15, 2019 at 11:21 pm

    If your making cupcake size the water bath is not necessary. The bath is to insure the cheesecake cooks evenly, and does not crack. I would put a pan of boiling water on the bottom rack of your oven under your cupcake pan just to keep the cheesecake moist. But it should cook thru fine given the size of the cc tin

    Reply
  12. Tasha says

    November 23, 2019 at 11:43 am

    In the Bavarian cream it has sugar and powdered sugar… in the instructions it doesn’t specify which kind of sugar is used where. There’s sugar you make with stiff peaks and sugar you heat with the cream and vanilla. Does anyone know which is what?

    Reply
    • Carol says

      November 27, 2019 at 5:59 pm

      Just go in order of the ingredients list.

      Reply
    • Darrian says

      February 5, 2020 at 12:44 pm

      It says which ingredients to use with which part of the cheesecake. ???? It’s all seperated.

      Reply
  13. Tara says

    December 23, 2019 at 7:46 pm

    It says chill hours. Does that mean for 2 hours?

    Reply
    • Hugs & Cookies xoxo says

      December 29, 2019 at 8:49 pm

      2-4

      Reply
  14. Ian says

    February 4, 2020 at 8:42 am

    You have ordinary sugar, castor sugar(very fine granular sugar for cooking/baking), icing/powdered sugar for frostings. I would say use powdered with the cream.

    Reply
  15. Lori says

    March 13, 2020 at 1:30 am

    Thank you for sharing this amazing recipe. I made it for my son in laws birthday and the entire family raved that it was THE BEST cheesecake they have ever eaten. I am making another one for my sons birthday as he has requested it. The second time was much easier as I knew what to expect with making a water bath and allowing enough time for the steps including turning off oven and leaving it in for 30 minutes and open door for 30 minutes. Cant wait to enjoy it once again!!

    Reply
    • Hugs & Cookies xoxo says

      March 13, 2020 at 6:04 pm

      So happy to hear it was a hit!!!!

      Reply
  16. Bonnie says

    June 15, 2023 at 7:18 pm

    How many days ahead can you make this?

    Reply
    • Hugs & Cookies xoxo says

      June 17, 2023 at 5:20 pm

      maybe a day or so but add bananas last minute

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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