Banana Cream Cheesecake
This Banana Cream Cheesecake is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy and full of the most amazing banana flavor! It’s my new favorite and might just stay that way forever!
This cheesecake 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!
BANANA CREAM CHEESECAKE
INGREDIENTS:
CRUST
2 1/4 cups (302g) vanilla wafer crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar
CHEESECAKE FILLING
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1/4 cup (58g) sour cream, room temperature
4 tsp banana extract
1 cup (240ml) pureed banana (2 medium sized bananas)*
3 large eggs, room temperature
BAVARIAN CREAM
1 tsp powdered gelatin
2 tbsp (30ml) milk
2 egg yolks
1/2 cup (120ml) heavy whipping cream
2 tbsp (26g) sugar
3/4 tsp vanilla extract
1/4 tsp banana extract
2/3 cup (160ml) heavy whipping cream, cold
5 tbsp (36g) powdered sugar
WHIPPED CREAM TOPPING
1/2 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/2 tsp vanilla extract
Fresh sliced bananas
DIRECTIONS:
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
Raed Here for Full Recipes>>www.lifeloveandsugar.com/2018/05/31/banana-cream-cheesecake/
This cheesecake 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!
BANANA CREAM CHEESECAKE
INGREDIENTS:
CRUST
2 1/4 cups (302g) vanilla wafer crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar
CHEESECAKE FILLING
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1/4 cup (58g) sour cream, room temperature
4 tsp banana extract
1 cup (240ml) pureed banana (2 medium sized bananas)*
3 large eggs, room temperature
BAVARIAN CREAM
1 tsp powdered gelatin
2 tbsp (30ml) milk
2 egg yolks
1/2 cup (120ml) heavy whipping cream
2 tbsp (26g) sugar
3/4 tsp vanilla extract
1/4 tsp banana extract
2/3 cup (160ml) heavy whipping cream, cold
5 tbsp (36g) powdered sugar
WHIPPED CREAM TOPPING
1/2 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/2 tsp vanilla extract
Fresh sliced bananas
DIRECTIONS:
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
Raed Here for Full Recipes>>www.lifeloveandsugar.com/2018/05/31/banana-cream-cheesecake/
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