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!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

790 calories; 57.5 g total fat; 276 mg cholesterol; 388 mg sodium. 56 g carbohydrates; 13 g protein; Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 was about to overflow, I cooked it in a water bath at 300F for 90 min and it came out without a crack (and didn't overflow!) Topped it with the Banana Butter Icing from this website, and was delicious. Read More
(31)

Most helpful critical review

Rating: 3 stars
08/22/2006
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 cheesecake to me. The banana made it less smooth and creamy than I'd prefer although it could have been that I didn't mash the banana smooth enough. Not exactly what I'm looking for. Read More
(6)
56 Ratings
  • 5 star values: 42
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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 was about to overflow, I cooked it in a water bath at 300F for 90 min and it came out without a crack (and didn't overflow!) Topped it with the Banana Butter Icing from this website, and was delicious. Read More
(31)
Rating: 5 stars
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 was about to overflow, I cooked it in a water bath at 300F for 90 min and it came out without a crack (and didn't overflow!) Topped it with the Banana Butter Icing from this website, and was delicious. Read More
(31)
Rating: 5 stars
04/28/2006
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 any I ve made! I was a bit intimidated by the topping recipe but I m glad I tried it. It was easier than I expected came out perfect and completely changed the experience of eating this delicious dessert. The cheesecake itself is very rich and dense but the topping adds a light creaminess that allows you to come up for air and then dive back into that intoxicating richness. Banana flavor was not overpowering but definitely present. Everyone loves it! I will make this again and again. Read More
(21)
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Rating: 4 stars
04/15/2007
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 box banana cream pudding add 3/4 cup milk and 1/2 tub of Fat Free cool whip. I mixed pudding and milk folded in topping and put on top of banana slices using a cake decorating tips. Read More
(18)
Rating: 5 stars
06/21/2010
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 the cheesecake with a layer of caramel and sprinkled with ground walnuts. Perfect. Read More
(14)
Rating: 5 stars
07/15/2004
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 and strain it for any bean strings before adding to the the egg yolk mixture. I too found the topping to be a bit runny but it did set up once it was chilled through. Read More
(13)
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Rating: 5 stars
08/21/2009
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 I used crushed pecan sandies and melted butter as the crust instead of vanilla wafers and nuts. I did not use a water bath and my cheesecake came out wonderfully still with no cracks. I put a layer of sliced bananas on top of the cheesecake after it cooled over night. Topped with the whipped topping and topped that with crushed pecan sandies. It was delicious! Read More
(12)
Rating: 5 stars
02/23/2011
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 suggested I used the banana butter icing recipe on this site as topping to avoid the unflavored gelatin and heavy cream. I will be making this again! Read More
(8)
Rating: 5 stars
02/03/2004
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 the pan till it was lightly coated and didn't bake the crust. Cake got rave reviews from about 25 people. Read More
(8)
Rating: 4 stars
09/16/2009
This cheesecake is a great idea. I used 1 cup of pureed banana in place of the sour cream as they have the same moisture content. This made a nice thick and banana flavored cheesecake. I did not have any banana liqueur so I am sure that the flavor would have been even better with that. I would make a few changes the next time I made this. I would add a double layer of vanilla wafers and greatly reduce the amount of whipped cream in the topping. I felt like I could not taste the pudding after folding in the whipped cream. Also I would add pieces of walnuts somewhere else in the cheesecake because they are not that noticeable in the crust. Overall a great recipe-it was devoured at a potluck I went to. Read More
(7)
Rating: 3 stars
08/22/2006
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 cheesecake to me. The banana made it less smooth and creamy than I'd prefer although it could have been that I didn't mash the banana smooth enough. Not exactly what I'm looking for. Read More
(6)