Banana Cream Cheesecake

Ingredients

• 1.5 cup Nilla Wafer cookies, finely crushed (For the crust)
• 0.5 cup butter, melted (For the crust)
• 8 oz cream cheese, softened (8-ounce packages; for the filling)
• 0.667 cup sugar (For the filling)
• 2 tbsp cornstarch (For the filling)
• 3 eggs (For the filling)
• 0.75 cup ripe bananas, mashed (For the filling)
• 0.75 cup heavy whipping cream (For the filling)
• 2 tsp vanilla extract (For the filling)
• Vanilla Bean Chantilly Crème (For garnish, to taste)
• Nilla Wafer cookies (For garnish, to taste)
• bananas, sliced (For garnish, to taste)

Steps

1. 1

   Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment-paper round and grease the sides. Wrap the outside of the pan in a double layer of aluminum foil, then set it aside.

2. 2

   Make the crust: In a medium bowl, combine the finely crushed Nilla Wafer cookies with the melted butter.

3. 3

   Press the crust mixture evenly into the bottom of the prepared springform pan. Chill the crust while preparing the filling.

4. 4

   Make the filling: In a large bowl, beat the softened cream cheese with an electric hand mixer until light and fluffy.

5. 5

   Beat in the sugar and cornstarch until incorporated.

6. 6

   Add the eggs one at a time, mixing well after each addition.

7. 7

   Add the mashed bananas, heavy whipping cream, and vanilla extract. Beat until completely combined.

8. 8

   Pour the filling over the chilled crust.

9. 9

   Place the springform pan in the bottom of a large roasting pan. Carefully fill the roasting pan with boiling water until the springform pan is submerged halfway, creating a water bath.

10. 10

    Bake at 350°F in the water bath for 15 minutes.

11. 11

    Reduce the oven temperature to 200°F and bake for an additional 75 minutes, or until the center is almost set.

12. 12

    Remove the roasting pan from the oven and let it rest until the springform pan is cool to the touch.

13. 13

    Remove the aluminum foil from the outside of the springform pan. Run a knife or icing spatula around the outer edge of the cheesecake to release the sides from the pan, then set it aside.

14. 14

    Allow the cheesecake to cool completely on the counter, then refrigerate it uncovered for at least 6 hours.

15. 15

    Just before serving, decorate the cheesecake to your liking with Vanilla Bean Chantilly Crème, Nilla Wafer cookies, and sliced bananas.

Notes

The structured recipe data lists a 40-minute cook time and 1 hour 10 minute total time, while its detailed instructions specify 15 minutes at 350°F plus 75 minutes at 200°F, followed by at least 6 hours of uncovered refrigeration. Follow the detailed temperatures and times in the instructions. Releasing the cheesecake sides before it cools completely helps prevent cracking as the cheesecake settles and shrinks.

Nutrition per serving

• dessert
• cheesecake
• baked
• banana
• American
• vegetarian