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Banana Cream Cheese cake

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: Indulge in Creamy Bliss with Banana Cream Cheesecake

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Prepare to tantalize your taste buds with a decadent dessert that marries the creamy richness of cheesecake with the irresistible flavor of ripe bananas. Our Banana Cream Cheesecake recipe is a delightful fusion of smooth, velvety cheesecake filling and luscious banana cream topping, all nestled atop a buttery Nilla wafer crust. Whether you’re hosting a dinner party or simply craving a sweet treat, this indulgent dessert is sure to impress. Join us as we embark on a culinary journey to create the ultimate Banana Cream Cheesecake masterpiece.

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Ingredients:

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  • 20 Nilla wafers
  • 1/4 cup butter, melted
  • 24 oz cream cheese, softened
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 3 eggs
  • 3/4 cup mashed bananas (about 2)
  • 1/2 cup whipping cream
  • 2 teaspoons vanilla extract

Instructions:

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  1. Prepare the Crust: Crush the Nilla wafers into fine crumbs using a food processor or a resealable plastic bag and a rolling pin. In a mixing bowl, combine the Nilla wafer crumbs with melted butter until evenly moistened. Press the mixture firmly onto the bottom of a greased 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and cornstarch, beating until well combined. Beat in the eggs, one at a time, until incorporated. Stir in mashed bananas, whipping cream, and vanilla extract until smooth and creamy.
  3. Bake the Cheesecake: Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula to ensure an even layer. Bake in a preheated oven at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
  4. Chill the Cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  5. Prepare the Banana Cream Topping: In a small mixing bowl, whip the whipping cream until stiff peaks form. Gently fold in mashed bananas and vanilla extract until well combined. Spread the banana cream topping over the chilled cheesecake, smoothing the top with a spatula.
  6. Garnish and Serve: Before serving, garnish the Banana Cream Cheesecake with sliced bananas, whipped cream, or Nilla wafer crumbs for an extra touch of elegance. Slice and serve chilled for the ultimate creamy indulgence.

Cook Notes and Variations:

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  • For added flavor, consider incorporating a splash of rum or rum extract into the banana cream topping for a tropical twist.
  • Experiment with different crust options such as graham cracker crust or chocolate cookie crust for a unique flavor profile.
  • Customize the cheesecake filling by adding a hint of cinnamon or nutmeg for warm, cozy flavors.

Keto and Low-Carb Versions:

  • Keto Version: Replace Nilla wafers with a homemade almond flour crust sweetened with a keto-friendly sweetener such as erythritol or stevia. Substitute sugar with a sugar-free sweetener in the cheesecake filling. Use full-fat cream cheese and heavy whipping cream to keep the carb count low.
  • Low-Carb Version: Follow the keto version instructions but further reduce the amount of mashed bananas in the topping to minimize the carb content. You can also opt for unsweetened whipped cream instead of sweetened whipping cream for a lower-carb option.

Frequently Asked Questions (FAQs):

Q: Can I use store-bought banana pudding instead of making the banana cream topping from scratch? A: Yes, you can use store-bought banana pudding as a convenient alternative to making the banana cream topping from scratch. Simply spread the pudding over the chilled cheesecake before serving.

Q: How long will the Banana Cream Cheesecake keep in the refrigerator? A: The cheesecake can be stored in the refrigerator for up to 5 days, although it is best enjoyed within the first 2-3 days for optimal freshness.

Q: Can I freeze leftover slices of Banana Cream Cheesecake? A: Yes, you can freeze leftover cheesecake slices for future enjoyment. Wrap individual slices tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Q: Can I omit the bananas from the recipe for a classic cheesecake flavor? A: Yes, you can omit the mashed bananas from the recipe to create a classic cheesecake flavor. Simply follow the instructions for the cheesecake filling without adding the bananas.

In conclusion, Banana Cream Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the irresistible flavor of ripe bananas. With its buttery Nilla wafer crust, velvety cheesecake filling, and luscious banana cream topping, this indulgent treat is sure to please any palate. Whether you’re celebrating a special occasion or simply craving a sweet escape, this recipe offers a taste of pure bliss in every bite. Get creative with variations and adjustments to make it your own, and enjoy the creamy goodness of Banana Cream Cheesecake with loved ones. Here’s to moments of sweet indulgence and the joy of homemade desserts!

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