-
-
My review
Banana Cream Cheesecake
HYATTTM
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
4 h 35 m servings 790 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 790 calories; 57.5 g fat; 56 g carbohydrates; 13 g protein; 276 mg cholesterol; 388 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3135 Ratings
-
-
-
-
-
Most helpful positive review
10/19/2008
EXCELLENT. I had 6 bananas to try to use up and I put 4 in this recipe instead of 2, which made for a thicker cheesecake. It probably could've been made in a 10" instead of a 9" pan. Because it ...
Most helpful critical review
8/22/2006
I decided to try this out only with the cheesecake base, to see if the flavor was what I was looking for, before I messed with the topping. The flavor was good, but the texture didn't seem like...
Most helpful
Most positive
Least positive
Newest
10/19/2008
EXCELLENT. I had 6 bananas to try to use up and I put 4 in this recipe instead of 2, which made for a thicker cheesecake. It probably could've been made in a 10" instead of a 9" pan. Because it ...
4/28/2006
Fabulous recipe! hyatttm included every step to prepare this cheesecake, making it easier for anyone who has never before tried to make a cheesecake. It came out perfect, the best consistency of...
6/18/2010
If you like bananas and banana desserts, you will love this cheesecake. I only made the crust and the cheesecake (no topping) and used 4 bananas and no banana liqueur. Before serving, I topped...
4/15/2007
Everyone raved about this cheesecake. I did make a few changes just to the topping. 1. I added sliced banana on top of the cake. 2. I was not happy with the topping so I improvised with 1 small...
7/15/2004
Excellent. Everyone, about 15 people, absolutely loved it. The only change I made was to use vanilla bean instead of extract in the topping. To do this you have to cook the bean with the milk...
8/18/2009
this was amazing! Everyone loved it and thought it was delicious. I did make some changes though. Very minor however. I put 5 bananas in the cheesecake mixture in order to make it thicker. Also ...
2/2/2004
This is an outstanding cheesecake. The only change I made to the recipe was in the crust due a personal preference. I just buttered the pan and rolled vanilla wafer crumbs around the inside of t...
2/23/2011
Delicious! Softer/mushier than baked cheesecakes usually are, which is how I like it. I used graham crackers instead of vanilla wafers because that's what I had available. Like another reviewer ...
10/18/2009
I made this cheesecake yesterday. If you follow the instructions exactly as it is written, you will get good results. The base came out perfect with a great taste and the texture of a New York s...