TOP reviews:
EXCELLENT. I had 6 bananas to try to use up and I put 4 in this recipe instead of 2, which made for a thicker cheesecake. It probably could’ve been made in a 10″ instead of a 9″ pan. Because it was about to overflow, I cooked it in a water bath at 300F for 90 min and it came out without a crack (and didn’t overflow!) Topped it with the Banana Butter Icing from this website, and was delicious.
Fabulous recipe! hyatttm included every step to prepare this cheesecake, making it easier for anyone who has never before tried to make a cheesecake. It came out perfect, the best consistency of any I’ve made! I was a bit intimidated by the topping recipe, but I’m glad I tried it. It was easier than I expected, came out perfect, and completely changed the experience of eating this delicious dessert. The cheesecake itself is very rich and dense, but the topping adds a light creaminess that allows you to come up for air and then dive back into that intoxicating richness. Banana flavor was not overpowering, but definitely present. Everyone loves it! I will make this again and again.
Everyone raved about this cheesecake. I did make a few changes just to the topping. 1. I added sliced banana on top of the cake. 2. I was not happy with the topping so I improvised with 1 small box banana cream pudding add 3/4 cup milk and 1/2 tub of Fat Free cool whip. I mixed pudding and milk folded in topping and put on top of banana slices using a cake decorating tips.
If you like bananas and banana desserts, you will love this cheesecake. I only made the crust and the cheesecake (no topping) and used 4 bananas and no banana liqueur. Before serving, I topped the cheesecake with a layer of caramel and sprinkled with ground walnuts. Perfect.
Excellent. Everyone, about 15 people, absolutely loved it. The only change I made was to use vanilla bean instead of extract in the topping. To do this you have to cook the bean with the milk and strain it for any bean strings before adding to the the egg yolk mixture. I too found the topping to be a bit runny but it did set up once it was chilled through.
this was amazing! Everyone loved it and thought it was delicious. I did make some changes though. Very minor however. I put 5 bananas in the cheesecake mixture in order to make it thicker. Also I used crushed pecan sandies and melted butter as the crust, instead of vanilla wafers and nuts. I did not use a water bath, and my cheesecake came out wonderfully still, with no cracks. I put a layer of sliced bananas on top of the cheesecake after it cooled over night. Topped with the whipped topping and topped that with crushed pecan sandies. It was delicious!
Ingredients
20 nilla wafers
¼ cup butter, melted
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
A friend of mine couldn’t make up her mind between banana cream pie and cheesecake for her birthday, so I came up with this rich and creamy concoction. The vanilla cream topping takes a little extra time to make but it really completes the dessert!
To Make this Recipe You’Il Need the following ingredients:
Ingredients
20 nilla wafers
¼ cup butter, melted
24 oz cream cheese, softened
2/3 cup sugar
2 Tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tsp vanilla extract
How to make it :
Preheat oven to 350°F.
Place wafers in a blender or in a food process. Blend until finely crushed.
Add melted butter and blend well. Press crumb mixture onto bottom of 10″ pan and place in refrigerator.
In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended.
Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla.
Pour cream cheese mixture into prepared pan. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200°F continue baking 75 minutes
Cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
Allow cheesecake to stand at room temperature 15 minutes before serving.
From: allrecipes.com