Cheesecake Factory's Fresh Banana Cream Cheesecake

Cheesecake Factory's Fresh Banana Cream Cheesecake
Staff Writer
cheesecake

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I spent decades perfecting cheesecake recipes, and this one, topped with Bavarian cream and sliced bananas, is one of the best. 

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12
Servings
319
Calories Per Serving
Deliver Ingredients

Notes

Tip: Adding just a tiny bit of water to the pan helps prevent the top of the cake from cracking as it bakes.

Ingredients

For the crust

  • 5 1/2 Ounces (3 cups) Nilla wafers
  • 1/4 Cup butter, melted

For the filling

  • Four 8-ounce packages cream cheese
  • 1 1/3 Cup granulated sugar
  • 4 eggs
  • 1/4 Cup sour cream
  • 2 Teaspoons vanilla extract
  • 1/4 Teaspoon banana flavoring

For the cream

  • 3/4 Cups milk
  • 3/4 Cups heavy cream
  • 3 egg yolks
  • 1/3 Cup granulated sugar
  • 1 Teaspoon unflavored gelatin
  • 2 Tablespoons cold water
  • 1/2 Teaspoon vanilla extract
  • 1/4 Teaspoon banana flavoring

For the topping

  • 2 Cups heavy cream
  • 1/2 Cup granulated sugar
  • 1/4 Teaspoon banana flavoring
  • 1/2 Teaspoon cream of tartar
  • Dash of salt
  • 6 bananas, sliced, for garnish

Directions

For the crust

Preheat the oven to 350 degrees.

Fill a pan that is large enough to fit a 9-inch springform pan with ½-inch water and place it on the center rack in the oven.

Line the inside of a 9-inch springform pan with parchment paper. Wrap a sheet of aluminum foil around the outside of the pan so that water cannot get into the pan when it is submerged in the water bath in the oven.

Add the Nilla wafers to the bowl of a food processor and crush into a fine crumb. The cookies should be the consistency of sand with no chunks. Mix the melted butter with the cookie crumbs and press the crumbs into the bottom of the springform pan and up the side, 1-1 ½ inches. Place the pan in the freezer while you make the cheesecake filling. 

For the filling

Combine the softened cream cheese with the sugar using an electric mixer on high speed. When the mixture is smooth, add the eggs, sour cream, vanilla extract, and banana flavoring and beat well.

Use a spatula to pour all of the filling into the springform pan. Smooth the top, then gently place the pan into the water bath in the oven and bake until the cheesecake filling does not jiggle in the middle when moved, about 70 minutes.

Let cool, then cover and chill in the refrigerator while you make the Bavarian cream. 

For the cream

Heat the milk and cream in a medium-sized saucepan over medium heat until boiling. Remove from the heat. Combine the egg yolks with the sugar in a medium-sized bowl and beat with an electric mixer on high speed until the mixture is pale yellow, about 1 minute. Add the hot liquid a little bit at a time to the eggs while beating.

Pour the mixture back into the pan and heat over low heat, stirring often until the mixture thickens just enough to coat the back of a spoon, about 8 minutes. Be sure that the mixture does not boil or the eggs will curdle.

Pour back into the medium-sized bowl. Dissolve the gelatin in cold water in a bowl, let it sit for 1 minute, then mix it into the Bavarian cream with an electric mixer on high speed along with the vanilla extract and banana flavoring.

Chill the Bavarian cream for 1 hour, then spread it over the top of the cheesecake. Cover and chill the cheesecake.  

For the topping

Combine all of the ingredients except for the bananas in a medium-sized bowl. Beat with an electric mixer on high speed until the cream forms stiff peaks. Cover and chill in the refrigerator.

When the cheesecake has completely chilled out, about 4 hours, cut it into 12 slices and serve each with a dollop of the banana whipped cream on top, with 1 slice of banana on top of the whipped cream, and ½ slice of banana on the side of each serving. 

Nutritional Facts

Total Fat
15g
21%
Sugar
11g
12%
Saturated Fat
7g
29%
Cholesterol
32mg
11%
Carbohydrate, by difference
43g
33%
Protein
4g
9%
Vitamin A, RAE
104µg
15%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
392mg
39%
Choline, total
13mg
3%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
86mg
12%
Selenium, Se
3µg
5%
Sodium, Na
315mg
21%
Vitamin D (D2 + D3)
1µg
7%
Water
55g
2%

Cheesecake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cheesecake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.