This fresh banana cream cheesecake is to die for. It has a few steps but in the end they are all worth it. The crust is made from Nilla wafer cookies making it slightly more delicious than a graham cracker crust!
2¼ cups Nilla wafer crumbs
10 T. melted butter + 3 T. sugar
24 ounces soft cream cheese
1 cup sugar + 3 T. flour + ¼ cup sour cream
1 cup pureed bananas + 3 eggs
1 tsp powdered gelatin
2 T. whole milk + 2 egg yolks
½ cup heavy cream + 2 T. sugar + ¾ tsp vanilla
⅔ cup heavy cream + 5 T. powdered sugar
Whipped Cream for Piping
½ cup heavy cream + ¼ cup powdered sugar
½ tsp vanilla extract + Fresh bananas, sliced for garnish
Preheat oven to 325°F Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
Crust: Combine the ingredients and press into bottom of the pan and up the sides. Bake 10 mins. Cool and lower oven to 300 degrees. Prepare a water bath.
In mixer, beat cream cheese, sugar and flour on low.
Add sour cream. Add banana puree. Add one egg a time until smooth.
Pour into crust and bake at 300 degrees for 90 mins. (In water bath or moat pan)
Shut oven off and keep cheesecake in closed oven 30 mins.
Crack the door open for an additional 30.
Let cool to room temp and place in fridge to chill.
Mix gelatin into milk and set aside. In a bowl, whisk yolks.
In a saucepan, heat the cream, sugar and vanilla to warm up.
Slowly pour hot cream into eggs and then pour it all back into pan until 160 degrees.
Add the gelatin mix and stir smooth.
Transfer custard to a clean bowl and place in a larger bowl with ice in it to cool it down. Whip cream and sugar to stiff peaks and fold into cooled custard.
Spread over the cheesecake and chill hour
Beat cream, sugar, vanilla. Pipe onto cake and add sliced bananas.
Sprinkle with extra Nilla Wafer crumbs if desired and serve with caramel on the side.