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Decadent Banana Cream Cheesecake

Decadent Banana Cream Cheesecake
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A rich and creamy banana-flavored cheesecake layered with a buttery vanilla wafer crust, smooth banana cream filling, and topped with fresh whipped cream and caramel drizzle. This dessert is a perfect fusion of banana cream pie and classic cheesecake, making it an irresistible treat for banana lovers.

 

Ingredients

For the Crust:

• 2 cups vanilla wafer crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/4 cup sour cream

• 1/2 cup mashed ripe bananas (about 2 bananas)

• 1/4 cup heavy cream

• 1 tablespoon cornstarch

For the Banana Cream Topping:

• 1 cup heavy cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 small banana, sliced for garnish

• Caramel sauce (optional)

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

2. Prepare the crust by mixing vanilla wafer crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.

4. Stir in vanilla extract, sour cream, mashed bananas, heavy cream, and cornstarch until fully incorporated.

5. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

6. Bake in a water bath for 50-60 minutes, or until the center is slightly jiggly but set.

7. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour before transferring to the refrigerator to chill for at least 4 hours or overnight.

8. Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

9. Spread or pipe the whipped cream over the cheesecake and garnish with banana slices and a drizzle of caramel sauce.

10. Slice and serve chilled.

 

Notes

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

2. Prepare the crust by mixing vanilla wafer crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.

4. Stir in vanilla extract, sour cream, mashed bananas, heavy cream, and cornstarch until fully incorporated.

5. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

6. Bake in a water bath for 50-60 minutes, or until the center is slightly jiggly but set.

7. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour before transferring to the refrigerator to chill for at least 4 hours or overnight.

8. Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

9. Spread or pipe the whipped cream over the cheesecake and garnish with banana slices and a drizzle of caramel sauce.

10. Slice and serve chilled.

 

Nutrition

Find it online: https://www.cookflash.com/decadent-banana-cream-cheesecake/