Reviewed: Oct. 19, 2009

It makes a lot of cheesecake, but good cheesecake. I used two premade crusts, and I also used premade caramel sauce, which really cut down on the time, but didn't sacrifice flavor.I really enjoyed this!

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mmk1125

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Reviewed: Aug. 23, 2009

this is absolutely amazing! My boyfriend LOVES bananas, and I have made this a few times for family gatherings. It's always a hit.

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christinep24

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Reviewed: Aug. 21, 2009

This was very good. I used a different crust and a different caramel topping, so the only part I truly kept the same was the most important bit--the cheesecake part :) And it was great as written.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 15, 2009

Very good. Used jar caramel sauce to save time. Next time I will try chocolate graham cracker crust on the bottom! I like the fact that you don't need a spring form pan to make this.

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djp

Cooking Level: Intermediate

Home Town: Webster, New York, USA

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Reviewed: Apr. 12, 2009

Well, I made this for Easter and everyone just could not stop talking about it. It was AMAZING!!!!!! Thanks so much for sharing this recipe. I used Werther's caramels which was soooo good and made some extra caramel sauce for those who wanted to add some more. It was the hit of the day and for sure will become a family favourite on special occasions.

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DENISEWIGHTMAN

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Reviewed: Jan. 13, 2009

Wow I cooked this cheesecake for Christmas and it was GONE! Everyone loved it including me and I'm pretty picky with my desserts. I will be making this again really soon. I make it in a disposable Christmas foil baking pan and it mmm mmm good. Thank you for the recipe.

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Tasha

Cooking Level: Beginning

Home Town: Canton, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Dec. 21, 2008

The texture was PERFECT. I used chocolate graham crackers for the crust, and added dark chocolate pieces and walnuts and omitted the caramel sauce (but it would have been fantastic with it as well). Thanks for the recipe!

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LCAUDILL

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Grandview, Ohio, USA

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Reviewed: Aug. 2, 2008

I made this for a potluck at work and it was a huge hit! The only changes I made were to increase the amount of mashed banana, and I did use a jar of caramel sauce to save time. This is one of the quickest and easiest cheesecake recipes I have ever made. AWESOME!

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Jackie

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Reviewed: Mar. 29, 2008

Something was amiss for me with this recipe and I can't really put my finger on it. I think it was the overpowering banana flavor combined with the cheese. It's just a really rich desert that I wish had more caramel flavor throughout instead of just on top. Note to people trying this: make the caramel sauce on the side and dress each slice instead of covering the whole thing like I did. The sauce becomes strange and watery/milky in the fridge.

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bananatwin

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Jan. 5, 2008

wow was this a great recipe, made it for my brother in laws birthday. I did make some changes though, I baked it in a 9 in. spring form pan and I increased the mashed bananas to a cup or 2 whole bananas. I had to bake it for 45 minutes as well, for the caramel sauce i cooked it in a double boiler and only put a little evaporated milk in it i did not use the whole can. I will definitely be making this again

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gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 3, 2008

I changed this a little. Shortbread cookies, no sugar for the crust. Vanilla wafers would probably be delicious. The cake recipe stayed the same except I baked mine in a 9 inch springform pan for abour 45-50 minutes. Also cheated on the sauce with ice cream caramel topping.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Oct. 7, 2007

Fabulous! I made it with 3/4 cup mashed banana, 1/2 tsp banana extract and a chocolate cookie crumb crust instead of graham. I garnished with walnuts, chocolate shavings, and caramel using the caramel recipe "chewy caramel" from this site. It's a huge hit! Thanks!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Feb. 25, 2007

This was extremely yummy and quite easy to make. A big hit with the kids. I'll definately be making this again

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Akubra17

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Reviewed: Jan. 22, 2007

I used double banana's and 1/4 tsp of banana extract like others suggested and the banana flavor was very strong. Maybe use one of the suggestions but not both. I might try this again because even though the taste was overpowering, it was still good.

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wencel

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Reviewed: Jan. 5, 2007

I made this for a dinner party and it was a big hit! Everyone loved it! Took the advice of different people here. I doubled the amount of mashed bananas and I think it definitely gave the cake a better, stronger, more "banana" flavor. I also "cheated" and just used a jar of caramel sauce from the store. Shortly before serving, I decorated the top with the caramel sauce and sliced bananas around the rim. This cake is so easy but tastes like you slaved over it for hours! Will definitely be making this again!!

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NADES

Cooking Level: Intermediate

Home Town: Brea, California, USA

Living In: Linz, Oberösterreich, Austria

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Reviewed: Aug. 22, 2006

Terrific cheesecake. Everyone loved it. The only thing I would maybe do differently is decrease the sugar a bit. It was a bit too sweet for me, but had terrific banana flavour.

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Nathalie

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Reviewed: Apr. 22, 2006

I love this recipe! It's so easy to make. Instead of the vanilla, I added banana extract like another rater suggested. I've made it several times and took it to work and it never last. I use caramel sauce from the jar so I don't have a mess to clean up. It's a wonderful recipe and I'll make it again and again!

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Steph

Cooking Level: Intermediate

Living In: Quartz Hill, California, USA

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Reviewed: Jul. 27, 2005

Mine was way too runny. Every other cheesecake I have made required a lower oven setting around 325 and longer baking time. The next time I make this I will bake for at least an hour at 325. Otherwise the flavor was good, I substituted 1 tsp of banana extract for the vanilla and added another 1/2 c. of mashed bananas.

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kim

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Riverside, California, USA

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Reviewed: Feb. 11, 2005

A pretty good cheesecake. Instead of adding more mashed bananas, to heighten the banana flavor add a little banana liqueur (banana schnapps, creme de bananes)or even banana extract.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 31, 2004

This recipe yielded a nice light and fluffy cheesecake. My only reservation about giving it 5 stars is the caramel sauce, we didn't really care for it and it made way too much. It was more like caramel milk, I guess I was hoping for something thicker. The cheesecake was fabulous though!

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