Banana Cream Pie CheesecakeFrom shandy 9 years ago
- First of all: Before you start, I would like to say that with the inclusion of chilling time-this cheesecake takes 4 hours and 35 minutes. If you chill this overnight. . .***Then you have taken 3 hours of the chilling time away***which means you are almost done =D shopping list
- Crust: shopping list
- 1 1/4 c. vanilla wafer crumbs (I used my food processer to make the crumbs) shopping list
- 1/2 c. ground pecans shopping list
- 5 T. butter, melted shopping list
- Filling: shopping list
- 4 (8 ounce) packages cream cheese, room temperature shopping list
- 1 1/8 c. white sugar shopping list
- 3 T. all-purpose flour shopping list
- 4 eggs shopping list
- 1 c. sour cream shopping list
- 2 ripe bananas, mashed shopping list
- 1/4 c. banana liqueur shopping list
- 1 1/2 t. vanilla extract shopping list
- Creamy custard Topping: shopping list
- 1 1/2 t. unflavored gelatin shopping list
- 3 T. cold water shopping list
- 1 c. milk shopping list
- 1/3 c. white sugar shopping list
- 4 egg yolks shopping list
- 2 t. vanilla extract (next time I will scrape a vanilla bean instead of using the extract) shopping list
- 1 1/2 c. heavy whipping cream, chilled shopping list
How to make it
- 1. Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground pecans, and melted butter. Press into the bottom of the prepared pan.
- 2. In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cups sugar and flour; stir into the cream cheese until smooth. Stir in eggs one at a time, mixing until well blended after each one. Stir sour cream, mashed banana, banana liqueur and 1 1/2 t. of vanilla extract. Pour over the crust in the springform pan.
- 3. Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven and fill the outer pan with hot water.
- 4. Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave the door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath, run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
- 5. In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spoon or whip, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
- 6. When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.
The Cookshandy Port Orchard, WA
The Rating12 people
OMG, this is a must to try, it's sounds to die for. Thank you so much for this post. Love it!henrie in Savannah loved it
I love this one.... Thanks Shandy, nice pictures too.berry in Winter Park loved it
wow !!!!!!!!!!!!!!!first time i've heard of a banana cream cheesecake !!!!!!! great pics :) MUST trymumtazcatering in Gauteng loved it
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