Creamy Banana Cheesecake Bliss: A Dreamy Dessert Recipe

Creamy banana cream cheesecake beckons with irresistible charm that melts hearts instantly.

Smooth layers promise decadent satisfaction for dessert enthusiasts.

Sweet bananas dance through rich cream cheese filling, creating magical moments.

Delicate flavors intertwine, promising pure indulgence in every single bite.

Soft textures complement intense vanilla undertones, crafting a memorable experience.

You’ll find this recipe surprisingly simple yet impressively elegant.

Prepare to fall in love with an unforgettable dessert that transforms ordinary afternoons into extraordinary celebrations.

List of Ingredients for Banana Cream Cheesecake

• Vanilla Wafer Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Butter: Helps bind the crust and adds rich flavor.
• Sugar: Enhances the sweetness of the crust.

• Cream Cheese: The primary ingredient that creates the creamy and smooth texture of the cheesecake.
• Sugar: Balances and sweetens the cream cheese mixture.
• Flour: Helps stabilize the cheesecake and prevent cracking.
• Sour Cream: Adds moisture and tanginess to the cheesecake.
• Banana Extract: Intensifies the banana flavor throughout the dessert.
• Pureed Bananas: Provides natural banana flavor and moisture.
• Eggs: Bind the ingredients and help the cheesecake set properly.

• Gelatin, Milk: Work together to create a stable and smooth Bavarian cream.
• Heavy Cream, Powdered Sugar, Vanilla Extract: Create a light and fluffy whipped cream topping.
• Banana Extract: Reinforces the banana flavor in the Bavarian cream.
• Egg Yolks: Help thicken and enrich the Bavarian cream.
• Fresh Banana Slices: Provide a fresh garnish and additional banana flavor.

Baking Instructions for Banana Cream Cheesecake Bliss

Step 1: Craft the Crunchy Crust

Crush vanilla wafers into fine crumbs.

Mix with melted butter and sugar until well combined.

Press the mixture firmly into the bottom of a springform pan.

Bake in a preheated oven at 325F for 10 minutes to set the crust.

Once done, remove and let cool completely.

Wrap the pan’s exterior with aluminum foil to prepare for the water bath.

Step 2: Whip Up the Creamy Cheesecake Base

In a large mixing bowl, beat cream cheese until smooth and free of lumps.

Gradually add sugar and flour, continuing to mix.

Incorporate sour cream, mashed bananas, and banana extract, blending until the mixture is perfectly uniform.

Gently add eggs one at a time, mixing just until combined to prevent overbeating.

Step 3: Bake with Precision

Pour the cheesecake mixture over the prepared crust.

Place the springform pan inside a larger baking dish.

Carefully add hot water to the outer pan, filling it halfway up the sides of the springform pan.

Reduce oven temperature to 300F and bake for 90 minutes until the center is almost set but still slightly jiggly.

Step 4: Master the Cooling Technique

After baking, turn off the oven without opening the door.

Let the cheesecake sit inside for 30 minutes.

Then crack the oven door open and allow it to cool for another 30 minutes.

This gradual cooling prevents cracking and ensures a smooth texture.

Step 5: Create Luxurious Bavarian Cream

Sprinkle gelatin over cold milk and let it bloom.

• Heavy cream
• Sugar
• Vanilla extract
• Banana extract

Temper egg yolks by slowly whisking in the warm cream mixture.

Return to heat, stirring constantly until the mixture thickens.

Step 6: Finalize the Bavarian Cream

Incorporate the bloomed gelatin into the warm cream mixture.

Cool the mixture quickly by placing the bowl over an ice bath.

Fold in freshly whipped cream made from cold heavy cream and powdered sugar until light and airy.

Step 7: Layer and Chill

Spread the Bavarian cream evenly over the cooled cheesecake.

Refrigerate for 5-6 hours, allowing the cream to set completely and flavors to meld.

Step 8: Add the Finishing Touches

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Pipe the whipped cream decoratively over the chilled cheesecake.

Garnish with fresh banana slices just before serving to prevent browning.

Achieving the Creamiest Banana Cheesecake – Helpful Hints

• Use room temperature ingredients and avoid overmixing to keep the cheesecake smooth and crack-free.
• Wrap the springform pan tightly with foil to prevent water from seeping into the crust during the water bath.
• Use ripe, overripe bananas for a more intense and natural banana taste in the cheesecake.
• Bloom gelatin in cold milk first to ensure smooth, lump-free Bavarian cream.
• Allow sufficient refrigeration time to let the Bavarian cream set completely and develop a rich, creamy texture.

Ways to Add Variety to Banana Cheesecake Bliss

• Tropical Paradise Banana Cream Cheesecake: Replace banana extract with coconut extract and add toasted coconut flakes on top for a tropical twist.
• Gluten-Free Banana Bliss: Substitute vanilla wafer crumbs with gluten-free graham cracker crumbs or almond flour for a celiac-friendly version.
• Vegan Banana Dream: Use cashew cream cheese, coconut cream, and agar-agar instead of traditional dairy ingredients to create a plant-based alternative.
• Low-Sugar Banana Delight: Swap sugar with monk fruit sweetener and use Greek yogurt in place of sour cream to reduce overall sugar content while maintaining creamy texture.

Tips for Serving Banana Cheesecake at Special Occasions

• Tropical Banana Party Platter: Serve slices alongside fresh tropical fruits like mango, pineapple, and kiwi for a vibrant, colorful dessert experience.
• Caramel Banana Drizzle Delight: Warm caramel sauce and extra sliced bananas create a decadent topping that enhances the cake's rich banana flavor.
• Coffee Companion Treat: Pair each slice with a hot espresso or rich cappuccino to balance the sweet, creamy cheesecake and highlight its complex banana notes.
• Nutty Crunch Garnish: Sprinkle toasted chopped macadamia or pecans around the plate for added texture and a complementary nutty flavor profile.

Properly Chilling Banana Cream Cheesecake for Storage

• Store the cheesecake in an airtight container or cover tightly with plastic wrap. Keep in the refrigerator for up to 5 days, ensuring minimal air exposure to prevent drying out.
• Wrap the entire cheesecake or individual slices in plastic wrap, then aluminum foil. Freeze for up to 1 month. Place in the refrigerator overnight to thaw slowly and maintain texture.
• Do not leave the cheesecake at room temperature for more than 2 hours to prevent bacterial growth. Always keep chilled and consume within the recommended refrigeration timeframe.
• Gently warm individual slices in the microwave for 10-15 seconds on low power. Alternatively, let the slice sit at room temperature for 15-20 minutes before serving to soften the cream layers.

FAQs

• Why use a water bath when baking the cheesecake?

A water bath helps distribute heat evenly, prevents cracking, and ensures a smooth, creamy texture by creating a moist baking environment.

• Can I use fresh bananas instead of banana extract?

Yes, you can use mashed ripe bananas for natural banana flavor, but the extract provides a more intense and consistent banana taste throughout the cheesecake.

• How do I know if my Bavarian cream is properly thickened?

The mixture should coat the back of a spoon and leave a clear path when you run your finger through it. It should not be runny or too thin.

• What's the purpose of blooming gelatin?

Blooming helps gelatin dissolve evenly and prevents lumps, ensuring a smooth and consistent texture in the Bavarian cream.

Banana Cream Cheesecake Bliss That Brightens Dessert Tables

• Bake with Ease: This recipe offers a straightforward approach for both novice and experienced bakers, breaking down complex steps into manageable tasks without overwhelming techniques.
• Crowd-Pleasing Dessert: The combination of banana, cream cheese, and Bavarian cream creates a luxurious texture and flavor profile that will impress guests and family members at any gathering.
• Make-Ahead Magic: Perfect for planning ahead, this cheesecake can be prepared in advance and stored in the refrigerator, allowing you to focus on other party preparations or enjoy a stress-free dessert experience.
• Indulgent Banana Bliss: Packed with rich banana flavor from both extract and puree, this cheesecake offers a decadent twist on traditional desserts that banana lovers will absolutely adore.

Banana Cream Cheesecake Bliss Recipe

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4.7 from 11 reviews

• Total Time: 2 hours 10 minutes
• Yield: 10 1x

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Description

Creamy banana cream cheesecake bliss transports dessert lovers to a paradise of indulgent flavors. Silky layers of rich cheesecake and ripe bananas create a luxurious experience you’ll savor with each delightful bite.

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Ingredients

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Crust Ingredients:

• 2.25 cups vanilla wafer crumbs
• 10 tablespoons (5 ounces) salted butter, melted
• 3 tablespoons sugar

Cheesecake Filling Ingredients:

• 24 ounces cream cheese, room temperature
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 cup sour cream, room temperature
• 4 teaspoons banana extract
• 1 cup pureed banana (2 medium bananas)
• 3 large eggs, room temperature

Bavarian Cream and Topping Ingredients:

• 1 teaspoon powdered gelatin
• 2 tablespoons milk
• 2 egg yolks
• 1/2 cup heavy cream
• 2 tablespoons sugar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon banana extract
• 2/3 cup cold heavy cream
• 5 tablespoons powdered sugar
• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh sliced bananas

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Instructions

1. Craft a buttery foundation by pulverizing vanilla wafers and blending with melted butter and sugar. Press the mixture firmly into a 9-inch springform pan, then bake at 325F for 10 minutes. Allow to cool and meticulously wrap the exterior with aluminum foil.
2. Reduce oven temperature to 300F. In a spacious mixing bowl, whip cream cheese until silky smooth, incorporating sugar and flour. Gently fold in sour cream, banana extract, and mashed bananas until uniformly blended. Carefully introduce eggs one at a time, maintaining a consistent texture.
3. Transfer the velvety cheesecake batter into the prepared crust. Situate the pan within a larger vessel and surround with scalding water, reaching midway up the springform’s sides. Bake for 90 minutes, ensuring precise temperature maintenance.
4. Terminate oven heat, leaving the cheesecake undisturbed inside with door sealed for 30 minutes. Subsequently, slightly ajar the oven door, allowing gradual cooling for an additional 30 minutes. Remove and permit complete temperature normalization.
5. Activate the Bavarian cream preparation by sprinkling gelatin over milk, allowing it to hydrate. Warm heavy cream with sugar and extracts in a saucepan. Delicately temper egg yolks into the heated mixture, returning to stove and stirring until thickened.
6. Incorporate the bloomed gelatin into the cream mixture. Rapidly cool the preparation using an ice bath technique. Gently fold in whipped cream crafted from chilled heavy cream and powdered sugar.
7. Elegantly spread the Bavarian cream across the thoroughly cooled cheesecake surface. Refrigerate for 5-6 hours, permitting complete solidification.
8. Whip heavy cream with powdered sugar and vanilla extract until peaks form. Artfully pipe the cream atop the chilled cheesecake and garnish with fresh banana slices just before serving.

Notes

• Choose ripe, spotty bananas for maximum flavor intensity and natural sweetness in the cheesecake base.
• Prevent cheesecake cracking by using room temperature ingredients and avoiding overmixing during preparation.
• Create a water bath carefully to ensure even baking and prevent moisture from seeping into the springform pan by wrapping the exterior tightly with heavy-duty aluminum foil.
• use gluten-free vanilla wafers for a gluten-free version, or replace cream cheese with dairy-free alternatives for a vegan adaptation.

• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 371 kcal
• Sugar: 26 g
• Sodium: 180 mg
• Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 115 mg