Banana Cream Cheesecake Recipe - Allrecipes.com
Banana Cream Cheesecake Recipe
  • READY IN 4+ hrs

Banana Cream Cheesecake

Read Reviews (25)

"A friend of mine couldn't make up her mind between banana cream pie and cheesecake for her birthday, so I came up with this rich and creamy concoction. The vanilla cream topping takes a little extra time to make but it really completes the dessert!" —  

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Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
  2. In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.
  3. Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
  4. Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
  5. In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
  6. When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 1 hr
  • READY IN 4 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2008

EXCELLENT. I had 6 bananas to try to use up and I put 4 in this recipe instead of 2, which made for a thicker cheesecake. It probably could've been made in a 10" instead of a 9" pan. Because it was about to overflow, I cooked it in a water bath at 300F for 90 min and it came out without a crack (and didn't overflow!) Topped it with the Banana Butter Icing from this website, and was delicious.

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Most Helpful Critical Review
Aug 22, 2006

I decided to try this out only with the cheesecake base, to see if the flavor was what I was looking for, before I messed with the topping. The flavor was good, but the texture didn't seem like cheesecake to me. The banana made it less smooth and creamy than I'd prefer, although it could have been that I didn't mash the banana smooth enough. Not exactly what I'm looking for.

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27 Ratings

Jul 15, 2004

Excellent. Everyone, about 15 people, absolutely loved it. The only change I made was to use vanilla bean instead of extract in the topping. To do this you have to cook the bean with the milk and strain it for any bean strings before adding to the the egg yolk mixture. I too found the topping to be a bit runny but it did set up once it was chilled through.

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Apr 15, 2007

Everyone raved about this cheesecake. I did make a few changes just to the topping. 1. I added sliced banana on top of the cake. 2. I was not happy with the topping so I improvised with 1 small box banana cream pudding add 3/4 cup milk and 1/2 tub of Fat Free cool whip. I mixed pudding and milk folded in topping and put on top of banana slices using a cake decorating tips.

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Apr 28, 2006

Fabulous recipe! hyatttm included every step to prepare this cheesecake, making it easier for anyone who has never before tried to make a cheesecake. It came out perfect, the best consistency of any I’ve made! I was a bit intimidated by the topping recipe, but I’m glad I tried it. It was easier than I expected, came out perfect, and completely changed the experience of eating this delicious dessert. The cheesecake itself is very rich and dense, but the topping adds a light creaminess that allows you to come up for air and then dive back into that intoxicating richness. Banana flavor was not overpowering, but definitely present. Everyone loves it! I will make this again and again.

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Feb 03, 2004

This is an outstanding cheesecake. The only change I made to the recipe was in the crust due a personal preference. I just buttered the pan and rolled vanilla wafer crumbs around the inside of the pan till it was lightly coated and didn't bake the crust. Cake got rave reviews from about 25 people.

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Oct 21, 2009

I made this cheesecake yesterday. If you follow the instructions exactly as it is written, you will get good results. The base came out perfect with a great taste and the texture of a New York style cheesecake. I am not going to try the topping as I will make a heavy whipping cream frosting for it and cover the top and sides. I will put a cherry on top. Perfect cheesecake. Thank you.

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Feb 23, 2011

Delicious! Softer/mushier than baked cheesecakes usually are, which is how I like it. I used graham crackers instead of vanilla wafers because that's what I had available. Like another reviewer suggested, I used the banana butter icing recipe on this site as topping to avoid the unflavored gelatin and heavy cream. I will be making this again!

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Nutrition

  • Calories
  • 790 kcal
  • 40%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 284 mg
  • 95%
  • Fat
  • 57.5 g
  • 89%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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