Banana Cream Cheesecake

This Banana Cream Cheesecake is a decadent treat. With its baked graham cracker crust topped with a creamy cheesecake that is loaded with sweet bananas then topped with a pillowy whipped cream and slices of bananas, It is sure to please.

Who doesn’t love some ripe bananas topped with some fluffy whipped cream? Now add a creamy cheesecake to the mix and you have a dessert that is absolutely delicious.

Why You Will Love This Cheesecake

• Taste: If you love bananas and you love cheesecake, then you will love this Banana Cream Cheesecake. There will be no mistaking the banana flavor in this cheesecake. With banana being used twice, with the slices of banana on top and the addition of ripe sweet bananas incorporated into the cheesecake. It is loaded with sweet banana flavor.
• Texture: The cheesecake base is super smooth and creamy and the addition of the pillowy whipped cream makes every bite a melt in your mouth treat.
• Bananas: Great use for those ripe bananas.

Tips For Making Banana Cream Cheesecake:

• Ripe Bananas: You want to use very ripe bananas. Ripe bananas are not only sweeter but they are also slightly softer and will incorporate into the cheesecake easily.
• Room Temperature Ingredients: Using room temperature ingredients will allow them to incorporate easier.
• Water Bath: It is important to cook a cheesecake in a water bath. You do this by wrapping the bottom and sides of a spring form pan with aluminum foil then place the pan in a larger pan. Fill the larger pan with water to 1/2 full. Doing this will help the cheesecake cook evenly. It will also help prevent the cheesecake from cracking.
• Cooking: Once the cheesecake is done cooking, do not remove it from the oven, rather shut the oven off and open the oven door and allow the cheesecake to cool in the oven. This will allow the cheesecake to cool slowly. This will help prevent it from cracking.
• Topping: It is best to place the bananas on the top of the cheesecake right before serving.
• Storing: If there is cake left over, place it in an air tight container and store it in the refrigerator for up to 3 days.

Banana Cream Cheesecake

Recipe by BrendaCourse: DessertDifficulty: Medium

A smooth cheesecake that is loaded with sweet ripe bananas then topped with pillowy whipped cream and topped with sliced bananas. A dessert that is sure to please.

Ingredients

• For The Crust

• 2 Cups of graham cracker crumbs

• 1 Stick unsalted butter, melted

• 1/2 Teaspoon ground cinnamon

• Pinch of salt.

• For The Cheesecake:

• 2 (8oz.) Packages of cream cheese at room temperature

• 1 Cup granulated sugar

• 3 Eggs, room temperature

• 2 Very ripe bananas, pealed and mashed

• 1/4 Cup corn starch

• 1 Tablespoon pure vanilla extract

• 1/4 Teaspoons salt

• 3 Cups full fat plain greek yogurt

• For The Topping:

• 2 Cups heavy whipping cream

• 2 Tablespoons granulated sugar

• 1 Teaspoon pure vanilla extract

• 2 Ripe but firm bananas sliced

Directions

• Preheat the oven to 375º. Spray a 9” spring form pan with baking spray and set to the side.
• Combine the graham cracker crumbs, ground cinnamon, pinch of salt and melted butter in a large mixing bowl with a fork until combined and all the crumbs have been moistened.
• Add the crumbs to the prepared spring form pan and press to cover the bottom and up the sides of the pan, making sure it is very compact. Then set to the side.
• To make the cheesecake, add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and beat until smooth. Add the eggs one at a time, blending after each addition. Add the mashed banana, vanilla extract, salt and cornstarch and continue mixing until smooth and creamy, Using a rubber spatula, fold in the plain greek yogurt until incorporated.
• Pour cheesecake batter into the prepared spring form pan. Wrap the bottom and sides of the pan with aluminum foil to create a water tight seal. Place spring form pan in a 12’ round baking dish. Pour water into the 12” baking dish up to half way, to create a water bath. Gently place the spring form pan in its water bath in the preheated oven and bake for exactly 40 minutes. Do not remove the cheesecake from the oven. Just turn off the oven and open the door. This will allow the cheesecake to cool slowly, which will prevent it from cracking. This could take up to 4 hours. After completely cooled, place in the refrigerator for several hours or better yet over night to solidify.
• Place heavy whipping cream, sugar and pure vanilla extract in a bowl of a stand mixer fitted with a whisk attachment. Beat on medium high until stiff peeks form.
• Add the whipped cream to the top of the cooled cheesecake, top with banana slices and serve.