Banana Cream Cheesecake Recipe 435 Recipes

BANANA CREAM CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
• In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.
• Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
• Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
• In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
• When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.

BANANA CREAM CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

BANANA CREAM CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
• 3. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
• 4. Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
• 5. Allow cheesecake to stand at room temperature 15 minutes before serving.
• 6. Garnish: Garnish with Whip Cream and Sliced Bananas

BANANA CREAM CHEESECAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Fill pan that is larger than the springform pan with 1/2 inch of water and place it into the center of the oven. Spray the inside of the springform pan with cooking spray and wrap aluminum foil around the outside of the pan so that water cannot get into the pan when it's submerged into the water bath in the oven. Use a food processor to crush the Nilla Wafers to a fine crumb. Mix the melted butter with cookie crumbs and press into the bottom of the springform pan. Place the pan into your freezer while you make the cheesecake filling. Make the filling by combining the softened cream cheese with the sugar using an electric mixer on high speed. When the mixture is smooth, add the sour cream, vanilla and banana flavoring and beat well. Take the 3 eggs, put them in a small bowl and slightly beat them. Mix into the cream cheese mixture. Do not over beat, just until well mixed. Use a spatula to pour all of the filling into the springform pan. Smooth the top, then gently place the pan into the water bath and bake for 70 minutes or until the cheesecake filling does not jiggle in the middle. Cool the cheesecake until room temp, cover and chill while you make the Bavarian cream. Make the Bavarian cream by heating the milk and cream in a medium saucepan over med low heat until boiling. Remove from the heat. Use an electric mixer on high speed to beat the egg yolks with the sugar in a medium bowl until mixture is pale yellow, about a minute. Add hot milk a little bit at a time to the eggs while beating. Pour the mixture back into the pan and heat over medium low heat, stirring constantly until the mixture thickens enough to coat the back of the spoon (approximately 5-8 minutes). BE SURE THE MIXTURE DOES NOT BOIL OR THE EGGS WILL CURDLE! Pour back into the medium bowl. Dissolve the gelatin in cold water; let it sit for 1 minute, then mix it into the Bavarian cream with an electric mixer on high speed, along with the vanilla and banana flavoring. Chill the Bavarian cream until thickened (1-2 hours) then spread it over the top of the cheesecake. Re-cover and chill the cheesecake overnight. Garnish with whip cream and a banana slice.

CHEESECAKE FACTORY® BANANA CHEESECAKE WITH HOMEMADE WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cookies in a food processor; pulse until finely crushed. Add margarine; pulse until well blended. Press the crumb mixture into the bottom of a 10-inch springform pan. Refrigerate crust until ready to use.
• Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Add 2/3 cup sugar and cornstarch; beat until blended. Add eggs, 1 at a time, beating well after each addition. Beat in bananas, 1/2 cup cream, and 1 tablespoon vanilla extract until well combined. Pour cream cheese mixture into the crust. Lay the pan on a baking sheet.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 200 degrees F (95 degrees C); continue baking until center is almost set, about 1 hour 15 minutes.
• Loosen edges of cheesecake from the pan. Refrigerate, uncovered, until completely chilled, 6 hours to overnight.
• Beat 2 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1/4 cup sugar and 1 tablespoon vanilla extract gradually, continuing to beat until soft peaks form. Top cheesecake with whipped cream.

BANANA CREAM CHEESECAKE (COPYCAT)

Steps:

• Use a blender to finely chop the cookies.
• Add margarine and blend until they are well combines.
• Press mixture into the bottom of a 10" springform pan and smooth it out.
• Refrigerate the crust while you make the filling.
• Beat cream cheese with electric mixer until creamy.
• Beat in sugar and cornstarch followed by the eggs (one at a time).
• Beat in bananas, whipping cream, and vanilla.
• Pour mixture into crust.
• Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
• Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
• Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
• Refrigerate cheesecake, uncovered, at least 6 hours.

BANANA CREAM CHEESECAKE RECIPE BY TASTY

Steps:

• Grease a 9-inch springform pan. Mix together graham cracker crumbs and kosher salt. Stir in melted butter. Crumbs should stick together when pressed. Pour into the springform pan and press crust down into an even layer with the bottom of a measuring cup. Chill for 10 minutes while you make the filling.
• Use a hand mixer to beat the cream cheese on high speed. Pour in heavy cream and Light & Fit Original Greek Banana Cream yogurt, then beat on high speed until smooth and thick. Add sugar and kosher salt, then beat until soft peaks form and filling is smooth. Pour filling on top of crust and smooth top with a spatula. Refrigerate overnight.
• Remove cheesecake from springform pan. Shingle sliced bananas over the top. Sprinkle with chopped roasted peanuts, if using.
• Slice, serve, and enjoy!

BANANA CHEESECAKE

Steps:

• Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.