The ultimate dessert! This Banana Cream Cheesecake is a delicious copycat of the Cheesecake Factory’s Banana Cheesecake. Easily whip this up at home and serve it with caramel sauce.
3 tablespoons sugar
2¼ c. Nilla wafer crumbs
10 tablespoons melted butter
1 c. sugar
24 oz. soft cream cheese
3 tablespoons flour
1 c. pureed bananas (for this, I used a food processor)
¼ c. sour cream
⅔ c. heavy cream
1 teaspoon powdered gelatin
2 egg yolks
¾ teaspoon vanilla
2 tablespoons whole milk
5 tablespoons powdered sugar
½ c. heavy cream
2 tablespoons sugar
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. Using parchment paper, line the bottom of a 9-inch (23cm) springform pan and grease the sides.
Step 2: Mix the crust ingredients and press the mixture into the bottom and up the sides of the pan.
Step 3: Place in the preheated oven and bake for about 10 minutes. Remove from the oven and let the crust cool. Adjust the oven temperature to 300 degrees.
Step 4: In the meantime, prepare the water bath or you can just use a moat pan.
Step 5: Place the cream cheese, sugar, and flour in a mixer and beat on low.
Step 6: Next, add the sour cream, banana puree, and eggs, one at a time, beating well until smooth.
Step 7: Into the crust, pour the cheesecake mixture. Bake for about 90 minutes in the water bath or moat pan. Turn the oven off, keeping the cheesecake inside for another 30 minutes.
Step 8: Then, crack the oven door open and let the cheesecake sit in the oven for another 30 minutes.
Step 9: Remove from the oven when done and allow to cool to room temperature before keeping in the fridge to chill.
Step 10: Into the milk, whisk the gelatin. Set aside.
Step 11: Beat the yolks in a bowl.
Step 12: Heat the cream, sugar, and vanilla in a saucepan. Into the eggs, gradually pour in the hot cream. Then, pour them back into the pan until 160 degrees. Next, add the gelatin mix and stir well until smooth.
Step 13: To a clean bowl, transfer the custard. To cool, place in a larger bowl with ice.
Step 14: In the meantime, whip the cream and sugar until stiff peaks form. Then, fold this into the cooled custard.
Step 15: Over the cheesecake, spread the Bavarian cream and place it in the fridge to chill.
Step 16: Whisk the cream, sugar, and vanilla. Onto the cake, pipe the cream and top with the sliced bananas.
Step 17: If desired, sprinkle over some extra Nilla Wafer crumbs.
Step 18: Serve the Banana Cream Cheesecake with caramel on the side. Enjoy!
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