BANANA CREAM CHEESECAKE

If you’re a fan of decadent desserts, then this Banana Cream Cheesecake is about to become your new favorite treat. Imagine a luscious banana-flavored cheesecake topped with smooth banana Bavarian cream. It’s a perfect blend of creamy texture and rich banana taste that will leave you craving more. This recipe is a delightful homage to the banana cream cheesecake I once enjoyed at The Cheesecake Factory, and after perfecting it at home, I can’t wait to share it with you.

Why You’ll Love This Recipe

This Banana Cream Cheesecake is a dream come true for banana and cheesecake lovers alike. The combination of fresh bananas in the cheesecake and a sweet vanilla wafer crust is simply divine. Whether you’re making it for a special occasion or just because, this dessert is sure to impress. Plus, it’s much easier to make than you might think!

Kitchen Equipment You’ll Need

• Blender or food processor
• 10-inch springform pan
• Electric mixer
• Large bowl
• Cookie sheet
• Wire rack

Ingredients

• 20 Nilla wafers
• ¼ cup butter, melted
• 24 oz cream cheese, softened
• 2/3 cup sugar
• 2 Tbsp cornstarch
• 3 eggs
• ¾ cup mashed bananas (about 2)
• ½ cup whipping cream
• 2 tsp vanilla extract

Step-by-step Instructions

1. Preheat your oven to 350°F.
2. Place the Nilla wafers in a blender or food processor and blend until they are finely crushed.
3. Add the melted butter to the crushed wafers and blend well. Press this crumb mixture onto the bottom of a 10-inch springform pan and place it in the refrigerator to set.
4. In a large bowl, beat the cream cheese with an electric mixer at medium speed until creamy. Add the sugar and cornstarch, and beat until well blended.
5. Add the eggs, one at a time, beating well after each addition. Incorporate the mashed bananas, whipping cream, and vanilla extract.
6. Pour the cream cheese mixture into the prepared pan. Place the pan on a cookie sheet and bake for 15 minutes.
7. Reduce the oven temperature to 200°F and continue baking for 75 minutes.
8. Cool completely on a wire rack before removing the rim of the pan. Refrigerate the cheesecake, uncovered, for at least 6 hours or overnight.
9. Allow the cheesecake to stand at room temperature for 15 minutes before serving.

Tips for Success

• Ensure your cream cheese is softened to prevent lumps in the batter.
• Do not over-mix the batter once the eggs have been added, to keep it light and airy.
• Bake the cheesecake on a cookie sheet to catch any potential drips and ensure even baking.

Additional Tips and Variations

• For a bit of crunch, add crushed nuts to the crust mixture.
• Try using graham crackers instead of Nilla wafers for a different flavor.
• Top the cheesecake with fresh banana slices and whipped cream for an extra treat.

Nutritional Highlights (Per Serving)

While exact nutritional values can vary, this cheesecake is rich in flavor and should be enjoyed in moderation as a dessert treat.

Frequently Asked Questions (FAQ)

Can I use frozen bananas? While fresh bananas are recommended for the best flavor and texture, you can use thawed frozen bananas if necessary.

How long can I store the cheesecake? The cheesecake can be stored in the refrigerator for up to 5 days. Just make sure it’s covered well to prevent it from drying out.

Can I make this cheesecake ahead of time? Absolutely! In fact, it tastes even better the next day after the flavors have melded together.

Conclusion

This Banana Cream Cheesecake is a must-try for anyone who loves the classic combination of bananas and cream. It’s simple enough for a weekend dessert but special enough for a celebration. I hope you enjoy making and indulging in this delicious treat as much as I do. I’d love to hear about your experience, so feel free to leave a comment and share your thoughts!