Homemade banana cream pie cheesecake

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
banana cream pie cheesecake

This recipe is a delicious mix of a cheesecake and cream pie. All you need to make is a crust, put banana mixture and layer with a cheesecake dough. The cheesecake is then topped with more bananas that give this cheesecake a pie texture. However, it’s still more a pie than a cheesecake. The only thing is that you can’t stop eating it once you make it.

The crust is the traditional graham cracker but you can experiment with vanilla wafer version or anything that has the same flavor. When you make you decision, you should start baking this delicious treat. I personally love graham crackers the most, because they add a traditional flavor to this unusual pie cheesecake. But I urge you to give wafers a try later, they are delicious as well.

Homemade banana cream pie cheesecake

Even though this recipe says a "pie", it tastes like a cream and it's really fluffy and delicious. Banana cheesecake is amazing and you can experiment with the feeling. My family loves this pie, I'm sure you're will love it as well.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 10
Calories 420 kcal

Ingredients

Crust:

  • 200 g Graham crackers
  • 40 g sugar
  • 6 tbsp melted butter
  • 70 g cinnamon

For the cake:

  • 24 oz soft cream cheese
  • 85 g sugar
  • 36 g cornstarch
  • 3 eggs
  • 4 bananas
  • 70 g heavy cream
  • 35 g vanilla extract
  • 1/2 cup heavy cream

Instructions

  1. To make the crust, take a bowl and mix the ingredients together until smooth. Take a pan and press the mixture lightly into the bottom. Bake for 6 minutes in the 375F oven. The crust should be fragrant.

  2. Add sugar, cream cheese and corn starch and mix with a mixer. Beat the ingredients until smooth. Then slowly add eggs, cream, bananas and vanilla until the mixture is combined. Pour it into the crust, spread evenly.

  3. Put the cheesecake into the 350F oven for 20 minutes. Lower the temperature to 200F and cook for 90 minutes. The cake should be set, but a bit wet.

  4. Let it cool on the counter for 30 minutes, remove from the pan, put in a fridge for 3 hours. Top with whipped cream and cookies.

Recipe Rating
(1 votes, average: 4.00 out of 5)
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