If you love banana cream pie and the taste of cheesecake, this is the recipe for you. It combines the unique flavors of banana cream with cheesecake to make a delicious dessert that will leave your guests wanting more.
Ingredients
For the crust:
2 ¼C. vanilla wafers, Crushed
10Tbsp. butter, Melted
3Tbsp.Granulated sugar
For the cheesecake:
24oz.Cream cheese , softened
3Tbsp.All-purpose flour
1C.Granulated sugar
1C.Pureed bananas
¼C.Sour cream
3 eggs, large
For the Bavarian cream:
2Egg yolks
2Tbsp.Milk
1tsp.Gelatin
½+ ⅔ C. Heavy whipping cream divided
¾tsp.Vanilla extract
2Tbsp.Granulated sugar
5Tbsp.Powdered sugar
For the whipped cream:
½C.Heavy whipping cream
¼C.Powdered sugar
½tsp.Vanilla extract
Freshly sliced bananas and crushed vanilla wafers for garnish
Instructions
Preheat the oven to 325 degrees.
Mix together the ingredients for the crust, and press in an even layer in the bottom of a well greased 9 inch springform pan.
Bake for 10 minutes and then allow to cool.
Reduce the oven temperature to 300 degrees.
In a mixing bowl, combine the 24 oz cream cheese, 1 cup sugar and 3 Tbsp flour. Mix until smooth and creamy.
Blend the sour cream and pureed bananas into the mixing bowl, and then add the eggs one at a time until well combined and smooth.
Spread the cheesecake mixture on top of the crust and bake for 90 minutes. Turn the heat off on the oven, and allow the cheesecake to sit in the oven for an additional 30 minutes.
Remove the cheesecake from the oven and let cool on the counter for 30 minutes.
Place the cheesecake into the fridge to chill for several hours.
In a small bowl, whisk together 2 tbsp milk and 1 tsp gelatin until well combined.
Whisk together the egg yolks in a bowl until foamy.
Combine 2 Tbsp granulated sugar, ½ cup heavy whipping cream and ¾ tsp vanilla in a saucepan over low heat on the stove. Simmer until the sugar is melted.
Slowly whisk the egg yolks into the saucepan, mixing continuously.
Bring the mixture in the saucepan to 160 degrees.
Whisk in the gelatin mixture and let cool completely to room temperature.
Place the cooled mixture into a mixing bowl, and whisk in ⅔ cup heavy whipping cream and 5 Tbsp. Powdered sugar until peaks have formed.
Spread the cream mixture over the top of the cheesecake.
In a mixing bowl, combine the ingredients for the whipped cream, and beat until soft peaks have formed.
Spread the whipped cream on top of the cheesecake and garnish with crushed vanilla wafers and fresh sliced bananas before serving.