banana cheesecake

Banana Cream Cheesecake tastes just like the one from Cheesecake Factory. This is an easy no bake recipe that's perfect for dessert!

Banana Cream Cheesecake

11 oz Vanilla Wafer Cookies

Sugar (divided)

tbsp melted Butter

oz Cream Cheese softened

tsp Vanilla Extract

oz Heavy Cream

box Banana Pudding

Milk

Bananas

Put vanilla wafers in the food processor and pulse until finely chopped.

Add 3/4 cup sugar and melted butter and pulse to incorporate.

Grease bottom and sides of 9&quot; springform pan.

Press mixture into bottom and slightly up sides of the pan.

Place in the freezer for 30 minutes.

Beat cream cheese, vanilla, and remaining sugar until smooth.

In a medium bowl, combine pudding mix and milk. Whisk until dissolved.

Set aside.

Once pudding has set add 1/2 of the pudding to the cream cheese mixture and fold to incorporate.

Spread mixture over crust in prepared pan. Set aside.

Place a single layer of banana slices over the cheesecake layer in the pan.

Whip heavy cream until peaks form.

Add remaining pudding to whipped cream and fold to incorporate.

Spread whipped cream mixture over banana layer in pan.

Refrigerate for at least 6 hours.

Banoffee is an English dessert made with bananas and toffee, hence the name, combined with cream, topped on a buttery biscuit base. This recipe brings the banoffee pie to cheesecake with delicious results!

How To Make A Banoffee Cheesecake

The base

175 g (6 oz) digestive biscuits (or graham crackers) crushed

155 g (5.5 oz) butter, melted

The cheesecake

150 ml (¾ cup) double cream

400 g (14 oz) cream cheese

85 g (3 oz) icing

tbsp cornflour

eggs

bananas

The topping (optional)

150 ml (¾ cup) double cream (keep chilled, it whips faster)

400 g (14 oz) dulce de leche or caramel

banana,

Preheat the oven to 180° C (356° F)....

Preheat the oven to 180° C (356° F). For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm cake pan and press firmly over the base with the back of a spoon. Chill in the fridge for 10 minutes.

Beat the cream cheese until soft in a...

Beat the cream cheese until soft in a food processor (or with an electric hand mixer) and then add the remaining ingredients except for the caramel. Beat until very smooth. Gently pour the mixture over the set biscuit base. Sit the cheesecake in a roasting tin or cookie sheet pan. Beat the caramel in a small bowl and then gently swirl most of it into the creamy filling, saving a little for decoration.

Pour very hot water into the roasting tin...

Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the center of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.

For the topping, whip the cream, put into...

For the topping, whip the cream, put into a piping bag with a medium star-shaped nozzle, and set aside. Melt the dulce de leche over low heat in a small saucepan with a splash of water until it can be drizzled (dulce de leche varies, so you may need to add more water). Place in a second piping bag (or plastic bag) and snip the very end of it to leave a tiny hole.

Starting from the edge of the cake, swirl...

Starting from the edge of the cake, swirl the dulce de leche sauce in a circular motion around the cake. Pipe 10-12 medium-sized swirls of whipped cream around the edge of the cheesecake and rest a fresh banana slice on each.

Cheesecake meets banoffee pie in this creamy soft-set caramel dessert, guaranteed to impress at a dinner party or occasion

Banoffee cheesecake

digestive biscuits

butter

milliliters double cream

icing sugar

maple syrup

dulce de leche

milliliters double cream (keep chilled, it whips faster)

banana

For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm springform cake tin and press firmly over the base with the back of a spoon. Chill in the fridge.

Heat a frying pan until hot and add a knob of butter and the bananas, frying for 2-3 mins until golden brown. Remove from the pan using a slotted spoon and set aside to cool.

Arrange the cooled bananas on top of the biscuit base. For the cheesecake, whisk the double cream using an electric whisk until softly whipped. Put the cream cheese and icing sugar in another large bowl and whisk until smooth. Make sure you don&#39;t over whisk the mixture as it will loosen and stop the cheesecake achieving a soft-set. Add the whipped cream to the cream cheese, as well as the maple syrup and the dulce de leche.

Spoon the sweet cream cheese filling into the cake tin, covering the bananas, and use the back of a spoon or palette knife to spread evenly. Place in the fridge for at least 4 hrs (preferably overnight) to set.

For the topping, whip the cream, put into a piping bag with a medium star-shaped nozzle and set aside. Melt the dulce de leche over a low heat in a small saucepan with a splash of water until it can be drizzled (dulce de leche varies, so you may need to add more water). Place in a second piping bag (or plastic bag) and snip the very end off it, to leave a tiny hole.

Starting from the edge of the cake, swirl the dulce de leche sauce in a circular motion around the cake. Pipe 10-12 medium-sized swirls of whipped cream around the edge of the cheesecake and rest a fresh banana slice on each. Serve immediately.

Banoffee Cheesecake; a lusciously creamy no-bake cheesecake, full of fresh bananas and sticky toffee sauce, on top of a buttery biscuit base! Move over Banoffee Pie!

Banoffee Cheesecake

digestive biscuits, HobNobs,

(6 ½ tbsp) butter

(18 oz) full fat cream cheese

(½ cup) icing sugar or soft brown sugar

tsp vanilla extract

lemon

milliliters (1 ¼ cups) double cream

Toffee

Foam candy bananas, banana chips or fresh banana slices to decorate (optional)

Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers

Banana Pudding Cheesecake Recipe by Tasty

nonstick cooking spray

oz vanilla wafer, 1 box, divided

unsalted butter, melted

sugar

vegetable oil

vanilla extract

salt

all-purpose flour

baking powder

milk,

gelatin powder

oz banana pudding mix, 2 boxes

oz cream cheese

bananas,

whipped cream

vanilla wafers

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Tasty

Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.

Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.

Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.

Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.

In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.

Pour the banana bread mixture over the crust and spread evenly with a spatula.

Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.

Add the sugar, vanilla, and cream cheese, and beat again until well-combined.

Add the eggs, 1 at a time, beating well after each addition.

Pour the cheesecake filling over the banana bread crust.

Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.

Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.

https://vid.tasty.co/output/102862/landscape_480/1532383245

Mini Banana Pudding Cheesecakes are an easy to make dessert recipe from Serena Bakes Simply From Scratch.

Mini Banana Pudding Cheesecake

Crushed Nilla Wafer Cookies or Graham Crackers

Sugar

Melted Butter

Cream Cheese, Room Temperature

Ripe Mashed Bananas

Vanilla Extract

Eggs

Whipped Cream

Slices Banana

Mini Nilla Wafer Cookies

A Banana Pudding Cheesecake recipe that is a stunner. Classic Banana Pudding gets taken up a couple levels in this heavenly baked cheesecake. A delicious twist on a Southern favorite.

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Top 7 banana cheesecake recipes from across the web

The most viewed banana cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Cream Cheesecake

How To Make A Banoffee Cheesecake

Banoffee cheesecake

Banoffee Cheesecake

Banana Pudding Cheesecake Recipe by...

Mini Banana Pudding Cheesecake

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The most viewed banana cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine