"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!" — HYATTTM
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1 1/4 cups
vanilla wafer crumbs
4 (8 ounce) packages
cream cheese, room temperature
1 1/8 cups
ripe bananas, mashed
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 cups
heavy cream, chilled
vanilla wafer cookies
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.
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.
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.
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Cream Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 518
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