Reviewed: Oct. 18, 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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Papatia

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Reviewed: Sep. 16, 2009

This cheesecake is a great idea. I used 1 cup of pureed banana in place of the sour cream, as they have the same moisture content. This made a nice, thick, and banana flavored cheesecake. I did not have any banana liqueur, so I am sure that the flavor would have been even better with that. I would make a few changes the next time I made this. I would add a double layer of vanilla wafers and greatly reduce the amount of whipped cream in the topping. I felt like I could not taste the pudding after folding in the whipped cream. Also, I would add pieces of walnuts somewhere else in the cheesecake because they are not that noticeable in the crust. Overall, a great recipe-it was devoured at a potluck I went to.

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ajhk

Cooking Level: Intermediate

Home Town: Davis, California, USA

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Reviewed: Aug. 18, 2009

this was amazing! Everyone loved it and thought it was delicious. I did make some changes though. Very minor however. I put 5 bananas in the cheesecake mixture in order to make it thicker. Also I used crushed pecan sandies and melted butter as the crust, instead of vanilla wafers and nuts. I did not use a water bath, and my cheesecake came out wonderfully still, with no cracks. I put a layer of sliced bananas on top of the cheesecake after it cooled over night. Topped with the whipped topping and topped that with crushed pecan sandies. It was delicious!

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Glitz

Cooking Level: Expert

Home Town: Albany, New York, USA

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Reviewed: Apr. 4, 2009

this was amazing....i made one for a holiday party at work and here it is months later i have gotten several request to make it again..people who hate cheesecake love this cheesecake...omg this is an unbelieveable cake and worth every calorie....awesome

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coolwayz

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Reviewed: 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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exclmatnptofdoom

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

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Reviewed: Sep. 13, 2007

We just didn't like this very much. The texture came out much softer than other cheesecakes I have made, tasted not-quite-done. It was quite labor intensive to make, and no one felt it was worth the effort.

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RACHIEM

Cooking Level: Expert

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Reviewed: May 5, 2007

It was good. But I didn't think it was good enough for all the effort and time it took to make. My husband did love it though! I think it might be better if there were chuncks of bananas through it.

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ErinWebster

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Pittsville, Maryland, USA

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Reviewed: 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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CFERRARA

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Reviewed: Feb. 20, 2007

Absolutely loved it. Reminded me of Cheesecake Factory. The only thing I changed was I added more vanilla wafers (almost tripled the original portion) and took the walnuts out of the recipe.

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Talia

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: 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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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: Jun. 7, 2006

This tasted just delicious. I used fat free graham crackers and fat free cream cheese, and you couldn't tell! I was unable to find unflavored gelatin, so I used some strawberry-banana gelatin and although it made the cream pink, it was great!! Easy to make!

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: 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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quiet_place

Cooking Level: Intermediate

Home Town: Bristol, Tennessee, USA

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Reviewed: Feb. 10, 2005

absolutely wonderful - everyone raved about this - i made it for my husband for his birthday and he could not eat enough

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JAY9R97

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Reviewed: 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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PATRIM

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Reviewed: Mar. 22, 2004

Excellent! I made this for a bridal shower (the bride-to-be loves bananas) and it was a hit with all the guests. However, I had challenges with the topping ... is the gelatin mixture supposed to be cool, cold or set? I used it cold (not set) and mixed it into my whipped topping ... which then became very soft, almost liquid. I stuck this in the freezer to chill it again and after some time, was able to spread it on the cheesecake. It tasted fine, looked fine ... but I am still confused if there is a better way to make the final topping. However, anyone who loves bananas and cheesecake will enjoy this dessert!

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FLORIDAGAL

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Reviewed: Feb. 2, 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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