banana cheesecake recipe

This Banana Cream Cheesecake Recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It's smooth, creamy &amp; full of banana flavor!

Banana Cream Cheesecake

(302 grams) vanilla wafer crumbs

tbsp (140 grams) salted butter, melted

tbsp (39 grams) sugar

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(58 grams) sour cream, room temperature

tsp banana extract

(240 milliliters) pureed banana (2 medium sized bananas)*

eggs, room temperature

gelatin

tbsp (30 milliliters) milk

(120 milliliters) heavy whipping cream

tbsp (26 grams) sugar

tsp vanilla extract

(160 milliliters) heavy whipping cream, cold

tbsp (36 grams) powdered sugar

heavy whipping cream, cold

sugar

bananas

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.

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.

CRUST

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and banana extract and mix on low speed until well combined.

 Add the pureed bananas and mix on low speed until combined.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Pour the cheesecake batter into the crust.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour 30 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

 Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

CHEESECAKE

While the cheesecake finishes cooling, make the bavarian cream. In a small bowl, sprinkle the gelatin onto the milk and set aside.

In a medium bowl, whisk the egg yolks together and set aside.

Add the 1/2 cup of heavy cream, sugar, vanilla extract and banana extract to a large saucepan and heat over medium heat until warm.

Remove the cream mixture from heat and slowly pour the hot cream into the eggs to temper them.

Add the egg and cream mixture back into the saucepan and return to the heat. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches about 160°F. It should happen fairly quickly.

Add the gelatin mixture to the hot cream and stir until smooth.

Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.

While the custard cools, add the 2/3 cup of heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.

When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.

Remove the water bath wrapping from the cheesecake, then spread the bavarian cream evenly over the top of the cheesecake. Refrigerate cheesecake until completely cool and firm, 5-6 hours.

BAVARIAN CREAM

When the cheesecake is cool and firm, remove it from the springform pan.

Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl and whisk on high speed until stiff peaks form.

Pipe swirls of whipped cream around the edge of the cheesecake, then serve with sliced bananas.

TOPPING

I absolutely loved this cheesecake! It was my first time making one from scratch and I did my best to follow the recipe to a T and even weighed ingredients instead of using measuring cups! My water bath leaked a little bit the cake still set really well and was amazing! I’m wanting to get risky/creative and try my hand at a blueberry cheesecake. I’m wondering if I could use mashed fresh blueberries and fold them in instead of bananas and maybe even blueberry extract. Then instead of vanilla wafers maybe a graham cracker based crust? I’m not sure how it would turn out though. I plan on getting your book and looking through your website for some more ideas though!!

Making it again by request! It’s always a hit. The flavor is amazing and it’s gorgeous with the Bavarian layer on top.

https://content.jwplatform.com/videos/6hgFARrx.mp4

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!

Banana-Cream-Cheesecake-BLOG

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

Banana Pudding Cheesecake is an easy to make no bake dessert recipe from Serena Bakes Simply From Scratch.

Banana Pudding Cheesecake

Graham Crackers, Crushed (about 12 whole crackers)

Butter, Melted

Flour

Sea Salt

Milk

Egg Yolks, Whisked

Bananas,

Sliced Bananas

No Bake Banana Pudding Cheesecake from scratch.

A﻿ luscious and rich banana pudding cheesecake with a thick and crunchy vanilla wafer crust. A fluffy, decadent, and mouth-watering dessert!

Nilla wafer crumbs

brown sugar

butter

cream cheese, softened

heavy cream

banana

sour cream

lemon juice

vanilla extract

salt

eggs egg yolk

banana cream pudding

cornstarch

Nilla wafers

Preheat the oven to 350°F. Line the bottom...

Preheat the oven to 350°F. Line the bottom and sides of a 9” springform pan with parchment paper and spray with baking spray. Set aside.

Start by making the crust. Mix the Nilla...

Start by making the crust. Mix the Nilla wafer crumbs, granulated sugar and brown sugar in a medium sized bowl. Add the melted butter and stir until the mixture resembles wet sand.

Press the crust into the bottom and sides...

Press the crust into the bottom and sides of the springform pan in a thick, even layer. Place the pan into the oven to bake for 12 minutes. Once baked, remove from the oven and place onto a cooling rack to cool while you make the cheesecake batter.

Increase the oven temperature to 400°F.

To make the cheesecake batter, start by placing...

To make the cheesecake batter, start by placing the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until smooth and creamy. Be sure to scrape the sides of the bowl down intermittently with a rubber spatula.

Add the heavy cream, mashed banana, sour cream,...

Add the heavy cream, mashed banana, sour cream, lime juice, vanilla and salt to the bowl and beat together for 30-45 seconds or until well incorporated. Next, add in the eggs and mix until incorporated, about 15 seconds.

Lastly, add the banana cream pudding and cornstarch....

Lastly, add the banana cream pudding and cornstarch. Mix just until incorporated. Pour the cheesecake batter into the springform pan on top of the crust. Smooth out.

Wrap the bottom and sides of the springform...

Wrap the bottom and sides of the springform pan with tin foil to prevent water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1” warm water to create a water bath.

Place the pans into the oven to bake...

Place the pans into the oven to bake at 400°F for 15 minutes. Reduce the oven temp to 250°F and bake for 1 hour 15 minutes.

Once baked, turn the oven off and leave...

Once baked, turn the oven off and leave the cheesecake in with the door closed to rest for 30 minutes. Prop the oven door open slightly and let the cheesecake rest for another 30 minutes.

Once rested, remove the cheesecake from the oven,...

Once rested, remove the cheesecake from the oven, unwrap the tin foil and place the pan onto a cooling rack to cool completely. Once cool, cover and place into the fridge to chill for at least 8 hours.

To make the whipped frosting, start by placing...

To make the whipped frosting, start by placing the cream cheese, powdered sugar, vanilla and salt into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until soft peaks have formed. Scrape the sides of the bowl down intermittently to ensure everything gets mixed in. Transfer the cream cheese mixture to a separate bowl.

Add the heavy cream to the stand mixer...

Add the heavy cream to the stand mixer bowl. Use a whisk attachment to whip the heavy cream at high speed for 3-4 minutes or until stiff peaks have formed. Once stiff peaks have formed, add the cream cheese mixture and use a rubber spatula to fold the two together until smooth. Spoon the frosting into a piping bag fitted with the tip of your choice.

Once the cheesecake has chilled, release the springform...

Once the cheesecake has chilled, release the springform and remove the pan sides from the cheesecake. Pipe the frosting on in swirls around the top edge of the cheesecake.

Sprinkle vanilla wafer cookie pieces on then top...

Sprinkle vanilla wafer cookie pieces on then top with fresh banana slices. Slice and serve.

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.

Salt

Ripe Mashed Banana

Pure Vanilla Extract

All-Purpose Flour

Egg Yolks

Butter

Unflavored Gelatin

Water

Heavy Whipping Cream

Powdered Sugar

Banana Slices

Nilla Wafers

This Bananas Foster Cheesecake is made with a thick and creamy banana brown sugar filling, cinnamon cookie crumb crust and bananas foster topping!

Bananas Foster Cheesecake

(112 grams) salted butter, melted

tbsp (45 grams) light brown sugar, loosely packed

cinnamon

(144 grams) brown sugar, loosely packed

(240 milliliters) mashed ripe bananas (2-3 bananas)

nutmeg

tbsp (30 milliliters) dark rum

(56 grams) salted butter

(113 grams) light brown sugar, packed

tsp cinnamon

tbsp (15 milliliters) heavy whipping cream

bananas,

(120 milliliters) heavy whipping cream, cold

(29 grams) powdered sugar

Preheat oven to 325°F (163°C). Line a 9-inch 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.

. Bake the crust for 10 minutes then remove from oven to cool.

. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. See my tutorial for preventing a water bath from leaking. Set prepared pan aside.

. Reduce oven temperature to 300°F (148°C).
6.

In a large mixer bowl, blend the cream cheese, brown sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7.

Add the mashed bananas, cinnamon, nutmeg and dark rum. Beat on low speed until well combined.
8.

Add eggs one at a time, beating slowly and scraping the sides of the bowl as needed.
9.

Pour the cheesecake batter into the crust.
10

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour.
11

Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
12.

rack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
13.

emove the cheesecake from the oven from oven and let sit on the counter for 15 minutes.
14.

emove the pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
15.

hen cheesecake has cooled, make the bananas foster. Melt the butter in a large pan over medium-high heat.
16.

dd the brown sugar, nutmeg, cinnamon and heavy cream and stir until sugar is dissolved.
17.

our the rum into the pan, then use a lighter to light the rum. Be careful, the flame can get somewhat high. Once lit, allow it to cook, swirling the pan a few times to disperse the rum and flames. It should burn out within a minute or two, but if not, swirl a little more to help it burn out.
18.

dd the bananas to the sauce and continue cooking another 1-2 minutes to thicken the sauce. Remove from heat and set aside to cool and thicken before adding to the cheesecake.
19.

hile bananas foster cools, remove the cheesecake from the springform pan and set on a serving plate.
20.

o make the whipped cream, add heavy whipping cream, powdered sugar and cinnamon to mixing bowl and whip until stiff peaks form.
21.

ipe a swirl border with the whipped cream around the outside edge of the cheesecake.
22.

o finish off cheesecake, add the bananas foster on top, in the middle of the whipped cream. Drizzle the sauce over the bananas and down the sides of the cheesecake.
23.

efrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days because the bananas on top can spoil.

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Top 6 banana cheesecake recipe recipes from across the web

The most viewed banana cheesecake recipe 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

Mini Banana Pudding Cheesecake

Banana Pudding Cheesecake

Banana Pudding Cheesecake

Banana Pudding Cheesecake

Bananas Foster Cheesecake

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