This looks a bit overwhelming because this has a few steps and ingredients but in the end, it’s totally worth it! Banana Cream Cheesecake has three delightful layers – Nilla wafer crumb crust, banana cheesecake layer topped with bavarian cream. You’ll lose your mind a little bit when you serve this with caramel sauce on the side.
Ingredients
Crust:
2 ¼ c Nilla wafer crumbs
10 tablespoons melted butter
3 tablespoons sugar
Cheesecake:
24 oz soft cream cheese
1 c sugar
3 tablespoons flour
¼ c sour cream
1 c pureed bananas (I used a food processor)
3 Eggs
Bavarian Cream:
1 teaspoon powdered gelatin
2 tablespoons whole milk
2 Egg yolks½ cup heavy cream
2 tablespoons sugar
¾ teaspoon vanilla
⅔ c heavy cream
5 tablespoons powdered sugar
Whipped Cream for Piping:
½ c heavy cream
¼ c powdered sugar
½ teaspoon vanilla extract
Fresh bananas, sliced for garnish
How to make Banana Cream Cheesecake
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Use parchment paper to line the bottom of a 9-inch (23cm) springform pan and grease the sides.
To make the Crust:
Step 3: Into the prepared pan, mix the Nilla wafer crumbs, melted butter, and sugar. Press the mixture in the bottom and sides.
Step 4: Place inside the preheated oven and bake for about 10 minutes.
Step 5: Once done, remove from the oven and allow to cool.
Step 6: Adjust the oven temperature to 300 degrees and ready a water bath or use a moat pan instead.
To make the Cheesecake:
Step 7: Beat the cream cheese, sugar, and flour in a mixer. Add in the sour cream and banana puree.
Step 8: Add in the egg a piece at a time mixing every after addition until smooth.
Step 9: Transfer the mixture into the crust.
Step 10: Place inside the preheated oven and bake in a water bath or moat pan for about 90 minutes.
Step 11: Once done, turn the oven off and keep the cheesecake inside for another 30 minutes.
Step 12: Open the oven door and let the cheesecake sit for 30 minutes more.
Step 13: Take the cheesecake out of the oven and allow to cool at room temperature, then, chill in the fridge.
To prepare the Bavarian cream:
Step 14: Add the gelatin to the milk and mix. Set aside.
Step 15: Whisk egg yolks in a bowl.
Step 16: Heat the cream, sugar, and vanilla in a saucepan. Gradually pour in the gelatin mix and stir until smooth.
Step 17: To a clean bowl, transfer the custard. Place the clean bowl with custard in an iced large bowl to cool it down.
Step 18: Spread the custard over the cheesecake and chill in the fridge for a few hours.
Step 19: In a mixing bowl, beat the cream, sugar, and vanilla. Pipe this onto the cake and garnish with sliced bananas.
Step 20: If desired, sprinkle over some extra Nilla wafer crumbs and serve with caramel on the side. Enjoy!
Ingredients
- Crust:
- 2 ¼ c Nilla wafer crumbs
- 10 tablespoons melted butter
- 3 tablespoons sugar
- Cheesecake:
- 24 oz soft cream cheese
- 1 c sugar
- 3 tablespoons flour
- ¼ c sour cream
- 1 c pureed bananas (I used a food processor)
- 3 Eggs
- Bavarian Cream:
- 1 teaspoon powdered gelatin
- 2 tablespoons whole milk
- 2 Egg yolks½ cup heavy cream
- 2 tablespoons sugar
- ¾ teaspoon vanilla
- ⅔ c heavy cream
- 5 tablespoons powdered sugar
- Whipped Cream for Piping:
- ½ c heavy cream
- ¼ c powdered sugar
- ½ teaspoon vanilla extract
- Fresh bananas, sliced for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Use parchment paper to line the bottom of a 9-inch (23cm) springform pan and grease the sides.
To make the Crust:
Step 3: Into the prepared pan, mix the Nilla wafer crumbs, melted butter, and sugar. Press the mixture in the bottom and sides.
Step 4: Place inside the preheated oven and bake for about 10 minutes.
Step 5: Once done, remove from the oven and allow to cool.
Step 6: Adjust the oven temperature to 300 degrees and ready a water bath or use a moat pan instead.
To make the Cheesecake:
Step 7: Beat the cream cheese, sugar, and flour in a mixer. Add in the sour cream and banana puree.
Step 8: Add in the egg a piece at a time mixing every after addition until smooth.
Step 9: Transfer the mixture into the crust.
Step 10: Place inside the preheated oven and bake in a water bath or moat pan for about 90 minutes.
Step 11: Once done, turn the oven off and keep the cheesecake inside for another 30 minutes.
Step 12: Open the oven door and let the cheesecake sit for 30 minutes more.
Step 13: Take the cheesecake out of the oven and allow to cool at room temperature, then, chill in the fridge.
To prepare the Bavarian cream:
Step 14: Add the gelatin to the milk and mix. Set aside.
Step 15: Whisk egg yolks in a bowl.
Step 16: Heat the cream, sugar, and vanilla in a saucepan. Gradually pour in the gelatin mix and stir until smooth.
Step 17: To a clean bowl, transfer the custard. Place the clean bowl with custard in an iced large bowl to cool it down.
Step 18: Spread the custard over the cheesecake and chill in the fridge for a few hours.
Step 19: In a mixing bowl, beat the cream, sugar, and vanilla. Pipe this onto the cake and garnish with sliced bananas.
Step 20: If desired, sprinkle over some extra Nilla wafer crumbs and serve with caramel on the side. Enjoy!
