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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Adapted from the amazing Life, Love and Sugar!
Banana Cream Cheesecake
Learn about the cheesecake moat here!
Banana Cream Cheesecake
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.
Liana says
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?
Victoria says
I was wondering the same.
Corey says
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.
Donna says
How do you keep the banana slices from turning color, or are you adding as you serve
Tatiana says
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.
Trudy wagner says
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?
Pat says
yes., first addition is in the custard. the second it to fold into the custard after it is made.
Pat says
in bavarian cream, egg mixture to 160 or 180? usually eggs to 180.
Juanita Sanchez says
What is T mean in 5T powdered sugar?
Hugs & Cookies xoxo says
Tablespoons 🙂
Alicia says
What should I use in place of a springform pan?
Cichez Woods says
What is a water bath?
Nicole says
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..
christy bass says
I made this yesterday and it turned out perfect! Wish I could add a photo of the finished cake, it is beautiful!
Hugs & Cookies xoxo says
I am so glad!!
Ki says
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
Tasha says
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?
Carol says
Just go in order of the ingredients list.
Darrian says
It says which ingredients to use with which part of the cheesecake. ???? It’s all seperated.
Tara says
It says chill hours. Does that mean for 2 hours?
Hugs & Cookies xoxo says
2-4
Ian says
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.
Lori says
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!!
Hugs & Cookies xoxo says
So happy to hear it was a hit!!!!
Bonnie says
How many days ahead can you make this?
Hugs & Cookies xoxo says
maybe a day or so but add bananas last minute