Description
Creamy banana cream cheesecake blends luxurious dessert traditions with comforting Southern charm. Silky layers of ripe bananas and velvety cream cheese create a dreamy indulgence you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, room temperature
- 1 cup (200 grams) sugar
- 1 cup (240 milliliters) pureed banana
- 3 large eggs, room temperature
Crust Ingredients:
- 2 1/4 cups (270 grams) vanilla wafer crumbs
- 10 tablespoons (142 grams) salted butter, melted
- 3 tablespoons (38 grams) sugar
- 3 tablespoons (23 grams) all-purpose flour
- 1/4 cup (60 milliliters) sour cream, room temperature
Supporting Ingredients:
- 4 teaspoons banana extract
- 1 teaspoon powdered gelatin
- 2 tablespoons (30 milliliters) milk
- 2 egg yolks
- 1/2 cup (120 milliliters) heavy whipping cream
- 2 tablespoons (25 grams) sugar
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon banana extract
- 2/3 cup (160 milliliters) heavy whipping cream, cold
- 5 tablespoons (38 grams) powdered sugar
- 1/2 cup (120 milliliters) heavy whipping cream, cold
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh sliced bananas
Instructions
- Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides at 325°F.
- Crush graham crackers and combine with melted butter, pressing firmly into the pan’s base to create an even crust layer.
- Bake the crust for 10 minutes until lightly golden, then remove and let cool completely at room temperature.
- Reduce oven temperature to 300°F and prepare a water bath by placing a large roasting pan with hot water underneath the baking rack.
- Beat cream cheese until smooth and creamy, gradually incorporating sugar and flour to prevent lumps.
- Mix in sour cream and banana extract, ensuring a uniform consistency without overmixing.
- Fold in mashed ripe bananas, then gently incorporate eggs one at a time until just combined.
- Pour cheesecake batter into the prepared crust, smoothing the top with a spatula.
- Bake in the water bath for approximately 90 minutes, until the center is slightly jiggly but not liquid.
- Remove from oven and allow to cool completely at room temperature, then refrigerate for 4 hours.
- For Bavarian cream, bloom gelatin in cold milk for 5 minutes.
- Whisk egg yolks in a separate bowl until pale and smooth.
- Heat cream and sugar, then slowly temper into egg yolks while continuously whisking.
- Cook the custard until it thickens, stirring constantly to prevent scorching.
- Incorporate bloomed gelatin and cool the mixture to room temperature.
- Whip heavy cream with sugar until soft peaks form, then gently fold into the cooled custard.
- Spread Bavarian cream evenly over the chilled cheesecake.
- Whip additional cream with vanilla and sugar for garnish.
- Decorate the top with piped whipped cream and fresh banana slices just before serving.
- Refrigerate for at least 2 hours before slicing to allow complete setting.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture.
- Use ripe, spotty bananas for maximum flavor and natural sweetness in the cheesecake.
- Wrap springform pan with foil when using water bath to prevent water from seeping into the crust.
- Allow cheesecake to cool completely before adding Bavarian cream to maintain clean layer separation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 383 kcal
- Sugar: 27 g
- Sodium: 127 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1.2 g
- Protein: 6 g
- Cholesterol: 120 mg