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banana cream cheesecake
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Banana Cream Cheesecake

Banana Cream Cheesecake boasts a velvety filling with a thick Bavarian custard layer, all nestled in a vanilla wafer crust.
Course Dessert
Cuisine American
Keyword Banana Cream Cheesecake
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Chill 6 hours
Total Time 8 hours 30 minutes
Servings 10 slices
Calories 535kcal
Author Catalina Castravet

Ingredients

Crust:

  • 2 1/2 cups vanilla wafer crumbs or graham crackers crumbs
  • 10 tablespoons unsalted butter melted
  • 3 tablespoons white granulated sugar
  • 1/4 teaspoon cinnamon

Cheesecake Filling:

  • 32 ounces cream cheese room temperature
  • 1 ½ cups white sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 1/3 cup sour cream room temperature
  • 1 tablespoon banana extract
  • 1 cup pureed banana from about 2 medium bananas
  • 3 large eggs room temperature

Bavarian Cream:

  • 7 grams powdered gelatin
  • 3 tablespoons milk
  • 2 egg yolks
  • 1 cup heavy whipping cream room temperature
  • 2 tablespoons white sugar
  • 1 teaspoon banana extract
  • 1/2 cup heavy whipping cream cold
  • 1/4 cup powdered sugar

Topping:

  • 1 cup heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Freshly sliced bananas

Instructions

Crust:

  • Preheat oven to 325°F.
  • Combine the crust ingredients in a medium bowl and press the mixture into the bottom and up the sides of a 9-inch springform pan.
  • Bake the crust for 10 minutes, then set aside to cool.
  • Once cooled, cover the pan on the outside (the bottom and sides) of a 9-inch springform pan with aluminum foil so water from the water bath cannot get in. Set aside.

Cheesecake Filling:

  • Reduce oven temperature to 300°F.
  • In a large bowl, beat the cream cheese, white sugar, flour and cornstarch on low speed until combined and smooth. Scrape down the sides and bottom 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 on low speed to combine. Scrape down the sides and bottom of the bowl from time to time.
  • Pour the cheesecake batter into the prepared crust.
  • Place the springform pan inside a larger pan and fill that pan with enough warm water to reach halfway up the sides of the springform pan that is covered in foil.
  • Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
  • Turn off the oven, do NOT open the door for 30 minutes.
  • After 30 minutes, crack the door of the oven and cool the cheesecake in the oven for another 30 minutes.

Bavarian Cream:

  • Add the milk to a small bowl, and sprinkle the gelatin on top, set aside.
  • In a medium bowl, whisk the egg yolks together and set aside.
  • Add the 1 cup of room temperature heavy cream, white sugar, and banana extract to a large saucepan and heat over medium heat until warm.
  • Once warm, remove from heat and slowly pour the hot cream into the egg yolks, stirring, to temper them.
  • Next, add the egg mixture to the saucepan and return to the heat. Cook over medium heat, stirring, until the mixture is thick enough to coat the back of a spoon. That will take only a few minutes.
  • Add the gelatin mixture to the saucepan and stir until smooth.
  • Prepare a large bowl filled with add, and pour the hot custard into another smaller bowl, set it over the bowl with ice to cool to room temperature.
  • Add the 1/2 cup of cold heavy whipping cream and powdered sugar to a large bowl and whisk on high speed until stiff peaks form.
  • When the custard has fully cooled, gently fold the prepared whipped cream into the custard.
  • Remove the foil wrapping from the cheesecake, and spread the bavarian cream evenly on top of the cheesecake. Place in the fridge to cool for at least 6 hours.

Topping:

  • Once the cheesecake has been refrigerated, run a butter knife around the edges and remove it from the springform pan.
  • Add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl and whisk on high speed until stiff peaks form.
  • Pipe swirls of whipped cream around the edge of the cheesecake, and garnish with freshly sliced bananas.

Video

Nutrition

Calories: 535kcal | Carbohydrates: 58g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 173mg | Sodium: 581mg | Potassium: 411mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1131IU | Vitamin C: 1mg | Calcium: 241mg | Iron: 1mg