This Banana Cream Cheesecake is a delightful twist on the classic cheesecake, combining the smooth, creamy texture of cheesecake with the rich, comforting flavors of banana cream. Topped with whipped cream and fresh banana slices, it’s the perfect dessert for any occasion. Whether you’re serving it at a family gathering or indulging in a sweet treat after a long day, this cheesecake is sure to impress!
Ingredients:
For the Crust:
- 2 ¼ cups (302g) vanilla wafer crumbs
- 10 tbsp (140g) unsalted butter, melted
- 3 tbsp (39g) granulated sugar
For the Cheesecake Filling:
- 24 oz (678g) cream cheese, softened
- 1 cup (207g) granulated sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (240ml) sour cream, room temperature
- 4 large eggs, room temperature
- 3 tsp vanilla extract
- 1 ½ cups (360ml) heavy whipping cream, cold
- 1 ¼ cups (150g) powdered sugar
- 1 (3.4 oz) package instant banana cream pudding mix
Topping:
- 1 cup (240ml) heavy whipping cream, cold
- ½ cup (58g) powdered sugar
- 1-2 bananas, sliced (for garnish)
- Optional: caramel drizzle
Instructions:
Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Combine the vanilla wafer crumbs, melted butter, and granulated sugar in a medium-sized bowl.
- Press the mixture into the bottom and up the sides of a 9-inch (23cm) springform pan to form a crust. Ensure it’s evenly spread and firmly packed.
- Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
Make the Cheesecake Filling:
- Reduce the oven temperature to 300°F (149°C).
- In a large bowl, beat the softened cream cheese, sugar, and flour together on low speed until well combined and smooth. Be sure to scrape down the sides of the bowl as needed.
- Add the sour cream and vanilla extract, mixing on low speed until combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Don’t overmix the batter, as this can incorporate too much air, leading to cracks in your cheesecake.
- Pour the cheesecake batter into the cooled crust, spreading it out evenly.
- Bake the cheesecake for 1 hour and 10 minutes. The center should be set, but still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
- Crack the oven door and allow the cheesecake to cool for an additional 30 minutes. This slow cooling process helps prevent cracks.
Make the Banana Cream Layer:
- While the cheesecake is cooling, prepare the banana cream layer.
- In a large bowl, whip the heavy whipping cream on high speed until it begins to thicken. Slowly add the powdered sugar and continue whipping until stiff peaks form.
- Add the instant banana cream pudding mix and mix on low speed until combined and thickened.
- Spread the banana cream mixture evenly over the cooled cheesecake.
- Refrigerate the cheesecake for at least 5-6 hours or overnight to allow it to set completely.
Prepare the Whipped Cream Topping:
- In a large mixing bowl, whip the cold heavy whipping cream on high speed until it begins to thicken. Gradually add the powdered sugar and continue whipping until stiff peaks form.
- Pipe the whipped cream on top of the cheesecake in a decorative pattern, or simply spread it on top.
Garnish and Serve:
- Before serving, slice 1-2 bananas and arrange them on top of the cheesecake.
- Optionally, drizzle with caramel sauce for an extra touch of sweetness.
- Slice, serve, and enjoy your luscious Banana Cream Cheesecake!
Notes:
- Banana Garnish: To prevent the bananas from browning, you can brush them with a little lemon juice before placing them on the cheesecake.
- Storage: This cheesecake can be stored in the refrigerator for up to 5 days. Keep it covered to maintain freshness.
- Freezing: You can also freeze the cheesecake without the banana garnish. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 2 months.
Prep Time: 45 minutes | Cook Time: 1 hour 10 minutes | Cooling Time: 1 hour | Refrigeration Time: 6 hours | Total Time: 8 hours 55 minutes
Servings: 12-14 servings |
FAQs:
Can I use a different type of crust?
- A: Yes, you can use a graham cracker crust or even a chocolate cookie crust for a different flavor profile.
What if I don’t have instant banana pudding mix?
- A: If you can’t find banana pudding mix, vanilla pudding mix can be a substitute, though the banana flavor will be milder.
How can I avoid cracks in my cheesecake?
- A: Be sure to mix your batter on low speed to avoid incorporating too much air. Also, cooling the cheesecake slowly as directed will help prevent cracks.
Conclusion:
This Banana Cream Cheesecake is a heavenly combination of creamy cheesecake, sweet bananas, and a buttery vanilla wafer crust. It’s a crowd-pleaser that’s sure to become a favorite in your dessert repertoire. The steps are straightforward, making it an accessible recipe even for novice bakers. Enjoy the compliments you’ll receive when you serve this delightful dessert!
