RECIPES
Banana Cream Cheesecake
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Banana Cream Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 package (3.4 oz) instant banana pudding mix
- 1/2 cup milk
- 2-3 ripe bananas, sliced
For the Topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Sliced bananas for garnish
- Crushed nuts or walnuts (optional)
Instructions:
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- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sugar, mixing until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth.
- In a separate bowl, whisk together the banana pudding mix and milk until it thickens. Fold this into the cream cheese mixture.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the cooled crust.
- Arrange a layer of sliced bananas on top of the filling.
- Pour the remaining cheesecake filling over the bananas, spreading it evenly.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate it for at least 4 hours, or overnight.
- Prepare the Whipped Cream Topping:
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish and Serve:
- Garnish the cheesecake with additional sliced bananas and crushed nuts if desired.
- Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice and serve chilled.
Notes:
- To prevent the bananas from browning, you can toss them in a little lemon juice before layering them in the cheesecake.
- Store the cheesecake in the refrigerator, and enjoy it within 2-3 days for the best flavor and texture.
This Banana Cream Cheesecake is a delicious blend of creamy cheesecake, rich banana flavor, and a buttery graham cracker crust. It’s perfect for special occasions or whenever you’re craving a decadent dessert! Enjoy!