Banana Cream Cheesecake Recipe: The Perfect Dessert for Any Occasion

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Banana cream cheesecake is a delightful fusion of two classic desserts: the rich, creamy texture of cheesecake and the sweet, tropical flavor of banana cream. Perfect for family gatherings, celebrations, or simply satisfying a sweet craving, this dessert is sure to impress with its layered complexity and decadent taste. Below, you’ll find a detailed recipe, helpful notes, and answers to frequently asked questions to ensure your cheesecake turns out flawless.

Ingredients

For the Crust

  • 2 1/4 cups vanilla wafer crumbs
  • 10 tbsp salted butter, melted
  • 3 tbsp sugar

For the Cheesecake Filling

  • 24 ounces cream cheese, room temperature
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 1/4 cup sour cream, room temperature
  • 4 tsp banana extract
  • 1 cup pureed banana (2 medium-sized bananas)
  • 3 large eggs, room temperature

For the Bavarian Cream

  • 1 tsp powdered gelatin
  • 2 tbsp milk
  • 2 egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tbsp sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp banana extract
  • 2/3 cup heavy whipping cream, cold
  • 5 tbsp powdered sugar

For the Whipped Cream Topping

  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh sliced bananas

Directions

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (165°C).
  2. Combine the vanilla wafer crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles damp sand.
  3. Press the mixture evenly into the bottom of a 9-inch springform pan, ensuring the crust is compact.
  4. Bake for 10 minutes, then set aside to cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. Reduce the oven temperature to 300°F (150°C).
  2. In a large bowl, beat the cream cheese, sugar, and flour until smooth. Be careful not to overmix to avoid adding excess air.
  3. Add the sour cream and banana extract, mixing until combined.
  4. Incorporate the pureed banana, followed by the eggs, one at a time, mixing just until blended.
  5. Pour the cheesecake filling over the cooled crust.
  6. Create a water bath by wrapping the bottom of the springform pan in aluminum foil and placing it in a larger pan filled with hot water (about halfway up the sides of the springform pan).
  7. Bake for 1 hour 30 minutes, or until the edges are set but the center jiggles slightly.
  8. Turn off the oven, crack the door open, and let the cheesecake cool gradually for about 1 hour. Then, refrigerate for at least 4 hours or overnight.

Step 3: Prepare the Bavarian Cream

  1. Sprinkle the gelatin over the milk in a small bowl. Let it sit for 5 minutes to bloom.
  2. In another bowl, whisk the egg yolks until smooth.
  3. Heat the heavy cream and sugar in a saucepan over medium heat until it begins to steam. Gradually pour the hot cream into the egg yolks while whisking continuously to temper them.
  4. Return the mixture to the saucepan and cook over low heat until it thickens slightly, about 2-3 minutes.
  5. Remove from heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla and banana extracts. Let the mixture cool to room temperature.
  6. Whip the cold heavy cream and powdered sugar to soft peaks, then gently fold it into the cooled custard.
  7. Spread the Bavarian cream evenly over the cooled cheesecake. Refrigerate until set, about 1 hour.

Step 4: Add the Whipped Cream Topping

  1. Whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks.
  2. Pipe or spread the whipped cream over the Bavarian cream layer.
  3. Decorate with fresh banana slices just before serving to prevent browning.

Notes

  • Banana Ripeness: For the best flavor, use ripe bananas with a few brown spots. Avoid overripe bananas as they can add too much moisture.
  • Water Bath Tips: Wrapping the springform pan tightly with foil prevents water from seeping into the crust.
  • Serving Suggestion: Serve chilled for the best texture and flavor.

FAQs

1. Can I use a different crust?
Yes! Graham cracker crust or even an Oreo crust would pair wonderfully with this cheesecake.

2. How do I store leftovers?
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.

3. Can I skip the Bavarian cream?
While the Bavarian cream adds an extra layer of decadence, you can skip it and simply top the cheesecake with whipped cream and bananas.

4. Why use a water bath?
A water bath ensures even baking and prevents the cheesecake from cracking.

Conclusion

This banana cream cheesecake is a show-stopping dessert that’s surprisingly easy to make with a bit of preparation. The layers of vanilla wafer crust, creamy banana cheesecake, fluffy Bavarian cream, and whipped topping create a symphony of flavors and textures. Whether you’re a seasoned baker or a novice, this recipe is guaranteed to become a favorite.

Enjoy every bite of this tropical-inspired treat, and don’t forget to share it with friends and family—they’ll be asking for the recipe!

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