BANANA CREAM CHEESECAKE - Easy Recipes

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Friday, April 19, 2019

BANANA CREAM CHEESECAKE


This Banana Cream Cheesecake recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy & full of the most amazing banana flavor!

This cheesecake recipe is my new favorite and might just stay that way forever.  It combines two of my favorite things – banana flavor and cheesecake. It’s no secret that the hubs and I have a love of banana flavored dessert. And ever since I was a kid, I have loved cheesecake. So when I first discovered the banana cream cheesecake at The Cheesecake Factory, I knew I was in heaven. The only regret I have in regards to this cheesecake is that it has taken me so long to create it at home!

So let’s not waste any more time. You need to make this ASAP so to get started, we’ve got the crust. I like to use vanilla wafers in a lot of my crusts, rather than graham cracker crumbs, but it’d be an easy swap to use graham crackers too. I personally like that vanilla wafers are a little sweeter and have more flavor. It really compliments this particular cheesecake too.

For the cheesecake filling, we’ve got banana flavor from both fresh bananas and banana extract. I played around with just fresh bananas and just banana extract, but you really need both to get that smooth banana flavor that I love in the banana cream cheesecake. The fresh bananas give it that real banana flavor and the banana extract enhances the flavor and makes it even better!

To bake the cheesecake, you’ll want to use a water bath. I know it’s a few extra step and seems to be a pain, but it’s really not hard and it definitely makes a better cheesecake. Without it, this cheesecake will fall in the center while cooling, brown around the edges and potentially crack. So definitely take the time to do the water bath and if you’d like to see how I set mine up, you can check that out here. I like to use a slow cooker liner to make sure water doesn’t get in. It’s quite handy.

While the cheesecake cools, the bavarian cream topping is made. This is one of my favorite parts of the cheesecake and totally sets it apart from others! The smooth, creamy texture and amazing taste are worth every second of making it. In fact, I wanted to just eat it all with a spoon!

The bavarian cream is similar to a pastry cream, with the main difference being that pastry cream is thickened with cornstarch and bavarian cream uses gelatin. Also, just before the cream sets, whipped cream is added to bavarian cream to lighten it. Once it’s made, spread it evenly on top of the cheesecake and then let the whole thing cool completely and set.

Top the finished cheesecake with a little whipped cream and then add some fresh sliced bananas when serving! The cheesecake is sure to be a hit! I shared it with family and everyone fell in love. In fact, my brother liked it so much that after he finished his piece, he started stealing bites from his daughter (my niece). Now you know when you start to steal food from your kids, it’s good!

INGREDIENTS

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter (melted)

Filling

  • 1 3/4 cups milk
  • 1 (3.4 ounce) package instant banana cream pudding mix
  • 1 (8 ounce) package cream cheese (softened)
  • 1/2 cup sugar
  • 1 (8 ounce) package Cool Whip topping (divided)
  • 4 bananas (sliced)

INSTRUCTIONS

  1. Heat oven to 350 degrees.
  2. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter.
  3. Press the crumb mixture into the bottom and up the sides of a greased 9 inch round baking pan.
  4. Bake for 5-7 minutes and let cool.
  5. In a small bowl, whisk milk and pudding mix until combined. Let stand for 2 minutes in the refrigerator.
  6. In a large bowl, beat cream cheese and sugar until smooth.
  7. Fold half of the Cool Whip and all of the pudding mixture into the cream cheese mixture.
  8. Arrange half of the banana slices onto the crust; top with half of the cheese cake mixture. Repeat with another layer of bananas and cheese cake mixture.
  9. Pour the rest of the Cool Whip on top and spread smooth. (Or you can add 2 Tablespoons of whipping cream on top of each piece)
  10. Refrigerate for 1-2 hours or until set.



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