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Oh my gosh this was literally the best cheesecake Ive ever had

Discover the Best Cheesecake You’ll Ever Taste finished dish
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Indulge in this rich and creamy Banana Cream Cheesecake with a delightful layer of Bavarian cream and a luscious whipped cream topping. Perfect for special occasions or as a decadent treat!

Ingredients

Scale
  • 2 1/4 cups vanilla wafer crumbs
  • 10 tbsp salted butter, melted
  • 3 tbsp sugar
  • 24 ounces cream cheese, room temperature
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 1/4 cup sour cream, room temperature
  • 4 tsp banana extract
  • 1 cup pureed banana (about 2 medium-sized bananas)
  • 3 large eggs, room temperature
  • 1 tsp powdered gelatin
  • 2 tbsp milk
  • 2 egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tbsp sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp banana extract
  • 2/3 cup heavy whipping cream, cold
  • 5 tbsp powdered sugar
  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh sliced bananas

Instructions

  1. Preheat the oven to 325°F (163°C). Combine vanilla wafer crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then remove and let cool.
  2. Reduce the oven temperature to 300°F (150°C). In a large bowl, beat the cream cheese until smooth. Gradually add sugar and flour, mixing well. Stir in sour cream and banana extract. Add pureed bananas and mix until incorporated. Beat in eggs one at a time, making sure each is fully combined before adding the next. Pour the batter over the cooled crust in the springform pan. Bake in a water bath for 1 hour 30 minutes, or until the center is set. Turn off the oven and let the cheesecake cool inside with the door slightly ajar. Once cooled, refrigerate for at least 4 hours or overnight.
  3. Sprinkle gelatin over milk and let sit for 5 minutes. Whisk egg yolks in a bowl. In a saucepan, heat heavy cream and sugar until just boiling. Gradually whisk the hot cream into the egg yolks to temper them. Return the mixture to the saucepan and cook until thickened. Remove from heat and stir in gelatin until dissolved. Allow to cool to room temperature. In a separate bowl, whip 2/3 cup cold heavy cream with powdered sugar until stiff peaks form. Fold the whipped cream into the cooled custard mixture. Spread the Bavarian cream over the chilled cheesecake.
  4. Whip 1/2 cup cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the Bavarian cream layer. Garnish with fresh sliced bananas.

Nutrition

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