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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.

February 13, 2019 by Hugs & Cookies xoxo 24 Comments

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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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Banana Cream Cheesecake

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Learn about the cheesecake moat here!

Print
Banana Cream Cheesecake
 
Ingredients
crust
  • 2¼ 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
  1. Preheat oven to 325°F
  2. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
Crust
  1. Combine the ingredients and press into bottom of the pan and up the sides.
  2. Bake 10 mins. Cool and lower oven to 300 degrees.
  3. Prepare a water bath or use a moat pan as I like to do.
Cheesecake
  1. In mixer, beat cream cheese, sugar and flour on low.
  2. Add sour cream.
  3. Add banana puree,.
  4. Add one egg a time until smooth.
  5. Pour into crust and bake at 300 degrees for 90 mins. (In water bath or moat pan)
  6. Shut oven off and keep cheesecake in closed oven 30 mins.
  7. Crack the door open for an additional 30.
  8. Let cool to room temp and place in fridge to chill.
Bavaraian cream
  1. Mix gelatin into milk and set aside.
  2. In a bowl, whisk yolks.
  3. In a saucepan, heat the cream, sugar and vanilla to warm up.
  4. Slowly pour hot cream into eggs and then pour it all back into pan until 160 degrees.
  5. Add the gelatin mix and stir smooth.
  6. Transfer custard to a clean bowl and place in a larger bowl with ice in it to cool it down.
  7. Meanwhile, whip cream and sugar to stiff peaks and fold into cooled custard.
  8. Spread over the cheesecake and chill hours.
Cream
  1. Beat cream, sugar, vanilla.
  2. Pipe onto cake and add sliced bananas.
  3. Sprinkle with extra Nilla Wafer crumbs if desired and serve with caramel on the side.
3.4.3177

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.

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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