Banana Cream Cheesecake Recipes

Banana cheesecakes are a favorite dessert in thousands of homes because they taste a lot like banana bread with tangier and sweeter undertones.

Fresh banana cheesecake and banana bavarian cream are the toppings for this recipe for banana cream cheesecake! It has the most delicious banana flavor and is creamy, smooth, and full.

Instead of using graham cracker crumbs in several of my crust recipes, I prefer to use vanilla wafers. This rich treat is finished with a handmade whipped cream topping and a buttery crust. Any occasion is appropriate, and every bite promises complete delight.

Personally, I enjoy that vanilla wafers have more flavor and are a little bit sweeter. It goes incredibly well with this specific cheesecake.

So let’s stop wasting time now. To begin, you must complete this as soon as possible.

Grab these Ingredients for Banana Cream Cheesecake

These are the main ingredients that you’ll need for this Banana Cream Cheesecake Recipe. I will also discuss the whole recipe in the next section.

• Heavy and Cream Cheese
• Powdered and Granulated Sugar
• Vanilla Wafer Cookies
• Unsalted Butter
• Sour Cream
• Vanilla and Banana Extract
• Bananas
• Eggs

All Ingredients Flavor wise

Crust

39g (3 tablespoons) of sugar

140g or 10 tbsp of melted, salted butter

302g Crumbs of vanilla wafers (or 2.25 cups)

Cheesecake Filling

Two cups (678g) of room-temperature cream cheese

Just one cup (207g) sugar

3 tablespoons (24g) all purpose flour

1/4 cup of room temperature sour cream (58g)

4 tea spoon banana extract

Pureed bananas: 1 cup (240ml) (2 medium-sized bananas)

3 large eggs

Bavarian Cream

Gelatin powder (one teaspoon)

Milk (30 ml or 2 tbsp)

Egg yolks (2)

Vanilla extract (3/4 tsp)

Powdered sugar (36g or 5 tbsp)

Heavy whipping cream (120 ml, or half a cup)

Sugar (26g or 2 tbsp)

Cold whipping cream (160ml or 2/3 cup)

Banana extract (1/4 tsp)

Whipped Cream Toppings

Half a cup of heavy, cold whipping cream

Vanilla extract (1/2 teaspoon)

Powdered sugar (1/4 cup)

Sliced bananas

Banana Cream Topping

Heavy cream (2 cups )

1/4 cup powdered sugar

(1 teaspoon) vanilla extract

Two ripe bananas, cut into thin slices

Lemon juice

Complete Instructions

Crust:

1. Set the oven’s temperature to 325 degrees. Melt the butter and brush a 9-inch springform pan with it.
2. Additionally, you can use parchment paper to line the springform pan’s edges and bottom. If so, there’s no need to brush it with butter.
3. Grab a ziplock bag, roll them with a rolling pin or mallet, and crush the vanilla wafers or graham crackers into crumbs.
4. Or pulse the ingredients in a food processor until you get small, uniform crumbs. About 1/2 cups of cookie crumbs should be obtained.
5. Melt the butter and add the crumbs. Mix everything together until well combined and sandy in texture.
6. Covering the bottom of the pan and partway up the sides, press the crumb mixture into the springform pan. Bake for approximately ten minutes in a preheated oven. Take out of the oven.

Cheesecake

1. Preheat the oven to 300°F, or 148°C.
2. Use a low speed mixer to thoroughly combine and smooth out the cream cheese, sugar, and flour in a large bowl.
3. Blend on low speed until well combined after adding the sour cream and banana extract.
4. After adding, blend on low speed until well combined with the pureed bananas.
5. One egg at a time, add them, softly combining each one afterward. As necessary, scrape down the bowl’s sides to ensure that everything is thoroughly mixed.
6. Fill the crust with the cheesecake batter.
7. The springform pan should be placed within a bigger pan. Enough warm water should be added to the outer pan to reach about halfway up the springform pan’s sides.
8. One and a half hours of baking. Although set, the centre should still jiggle.
9. For thirty minutes, open the oven door slightly to let the cheesecake cool more gradually.

Bavarian Cream

1. When the cake is completely cool, place milk in a bowl, top with gelatin, and set aside. 
2. Beat egg yolks in a separate bowl and set aside.
3. In a large saucepan, combine 0.5 cups of heavy cream, sugar, vanilla essence, and banana extract.
4. Take the cream mixture out of the oven and drizzle some warm cream over the eggs. 
5. Then return the egg and that cream mixture to your pot. Cook it on medium heat until the mixture reaches 160°F or gets solid enough to coat the back of a spoon.
6. Pour that heated cream over your gelatin mixture. Blend them until they reach a smooth consistency.
7. Fill a basin with custard and place it over ice in another basin.
8. Allow the custard to cool before adding whipping cream and 2/3 cup (160 ml) of powdered sugar to a large mixer bowl.
9. Gently fold the cream into the custards once they’re ready.
10. Take off the water bath wrappers from your cheesecake and evenly cover it with Bavarian cream.
11. Once the cheesecake is completely cool and firm, refrigerate it for five to six hours. 

Whipped Cream Topping

1. Transfer all the ingredients into a large mixing bowl or stand mixer, and beat on low speed at first, then on high speed until medium-to-stiff peaks form.
2. To create the illusion of a frosted layer, spoon about half of the whipped cream onto the cheesecake and spread it evenly.

Banana Cream Topping

1. Beat heavy cream, powdered sugar, and vanilla extract in another mixing bowl until stiff peaks form.
2. To avoid browning, cut up two ripe bananas and mix them with lemon juice.

For Serving and Freezing

Dollop whipped cream around the cheesecake’s perimeter. Place a little Nilla Wafer cookie or a piece of banana on top of each.

If preferred, drizzle chocolate or caramel syrup over the cheesecake after slicing it. Moreover, if you’re using banana fosters, be sure to let them cool fully before arranging them on the cake.

Yes. Both the slices and the entire thing can be frozen. But it’s not a good idea to freeze cakes after they’ve been at room temperature for three to four days.

Extra Tips and Tricks:

• Instead of using Nilla Wafer Cookies for the cheesecake crust, try using a Graham Cracker Crust. Golden Oreos, Biscoff cookies, and traditional Oreos would all be delicious substitutes.

• Although I usually advise against using overripe bananas, in this particular recipe, yellow bananas work well. The cheesecake will appear better with the fresher bananas, but you don’t want them to be very spotted since that would alter the cheesecake’s colour.

• Do not overmix the mixture. If you overwhip the cheesecake batter, it will have too much air in it, which makes the cheesecake more likely to crack.

• The majority of cheesecake recipes call for placing the springform pan directly inside a roasting pan that has been filled with hot water. However, even though I wrapped the springform tightly several times, I have personally experienced water seeping in.

• Rather of taking the cheesecake out of the oven immediately, let it cool down gradually in the oven. The cheesecake may also break due to abrupt temperature changes.

Bottom Lines

The recipe for banana cream cheesecake is easy to follow, whether you choose to bake it or not. Just be sure to follow the recommended steps for preventing cracks to make sure a smooth and delicious final product. Enjoy your homemade banana cream cheesecake!