A friend of mine couldn't make up her mind between banana cream pie and cheesecake for her birthday, so I came up with this rich and creamy concoction. The vanilla cream topping takes a little extra time to make but it really completes the dessert!
Provided by HYATTTM
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h35m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 790 calories, Carbohydrate 56 g, Cholesterol 276 mg, Fat 57.5 g, Fiber 1.4 g, Protein 13 g, SaturatedFat 31.6 g, Sodium 388.1 mg, Sugar 30.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #fruit #refrigerator #potluck #picnic #spring #cheesecake #dietary #seasonal #tropical-fruit #bananas #to-go #equipment #number-of-servings #presentation #served-cold
You'll also love
Barbara Archie
[email protected]I would definitely recommend this recipe to anyone who loves banana cream cheesecake.
Disang Mokhukhedi
[email protected]This cheesecake was a bit too rich for my taste, but it was still good.
Emily smith
[email protected]I've made this cheesecake several times, and it's always a hit. I love the way the banana flavor pairs with the creamy cheesecake.
Nalukwago Aminah
[email protected]This cheesecake is so easy to make, and it's always a crowd-pleaser.
Layne Shaver
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out very well. The crust was too hard, and the cheesecake itself was too runny.
Hossain Mahmud Ramim
[email protected]I made this cheesecake for a potluck, and it was a huge success! Everyone loved it, and I got lots of compliments on it.
Addi Alishouse
[email protected]This cheesecake was a little too sweet for my taste, but I still enjoyed it.
Francisco Rodriguez
[email protected]I'm not a big fan of bananas, but I really enjoyed this cheesecake. The banana flavor was subtle, and the cheesecake itself was creamy and delicious.
Ali Hussanian
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he'd ever had.
Iftakharul Islam
[email protected]The cheesecake was delicious, but the crust was a little too crumbly for my taste.
May Ree
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make this cheesecake without any problems.
Y Hamadeh
[email protected]This banana cream cheesecake was a hit at my party! The combination of sweet bananas, creamy cheesecake, and graham cracker crust was perfect. I'll definitely be making this again.