Banana cheesecake from the Cheesecake Factory is my favorite! To be able to whip this up at home is an amazing experience. This decadent dessert has layers of graham cracker crust and banana cheesecake topped with Bavarian cream, fresh whipped cream, and banana slices. Serve this with some caramel sauce to drizzle on top.
Ingredients
Crust:
10 tablespoons melted butter
3 tablespoons sugar
2¼ c. Nilla wafer crumbs
Cheesecake:
1 c. sugar
3 tablespoons flour
24 oz. soft cream cheese
3 eggs
¼ c. sour cream
1 c. pureed bananas (I used a food processor)
Bavarian Cream:
⅔ c. heavy cream
1 teaspoon powdered gelatin
½ c. heavy cream
2 egg yolks
2 tablespoons sugar
¾ teaspoon vanilla
5 tablespoons powdered sugar
2 tablespoons whole milk
Whipped Cream for Piping:
¼ c. powdered sugar
½ c. heavy cream
Fresh bananas, sliced for garnish
½ teaspoon vanilla extract
How to make Banana Cream Cheesecake
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Using parchment paper, line the bottom of a 9-inch or 23-cm springform pan, then grease the sides.
Crust:
Step 3: Mix the crust ingredients, then press the mixture into the bottom and up the sides of the pan. Place in the preheated oven and bake for about 10 minutes. Remove from the oven when done, then adjust the oven temperature to 300 degrees. You can prepare a water bath/moat pan as I did.
Cheesecake:
Step 4: Beat the cream cheese, sugar, and flour in a mixer on low speed. Add the sour cream, along with the banana puree. Then, the eggs, 1 piece at a time until the mixture is smooth.
Step 5: Into the crust, pour the cheesecake. Return to the oven and bake for about 90 minutes (in the water bath/moat bath).
Step 6: Turn the oven off, but leave the cheesecake in the oven for 30 minutes. Then, crack the oven door open for another 30 minutes.
Step 7: Remove the cheesecake from the oven and allow it to cool to room temperature, then in the fridge to chill.
Bavarian cream:
Step 8: Into the milk, mix the gelatin. Set aside.
Step 9: Whisk the yolks in another bowl.
Step 10: Heat the cream, sugar, and vanilla in a saucepan until warmed through. Into the eggs, gradually pour the hot cream. Place it back in the pan to heat to 160 degrees. Stir in the gelatin mix until the mixture is smooth.
Step 11: To a clean bowl, transfer the custard. To cool it down, put this in a large bowl with ice.
Step 12: In the meantime, whip the cream and sugar until stiff peaks form. Then, gently fold this into the cooled custard.
Step 13: Over the cheesecake, spread the Bavarian cream and chill for a few hours.
Cream:
Step 14: Combine the cream, sugar, and vanilla. Onto the cake, pipe the cream and add the sliced bananas. On top, sprinkle the extra Nilla Wafer crumbs.
Step 15: Serve the Banana Cream Cheesecake with caramel on the side. Enjoy!
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