*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.
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.
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!
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!
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.
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.
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.
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