Banana Cream Cheesecake

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!

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! 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.

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Ingredients

Crust:
1 1/4 cups vanilla wafer crumbs
1/2 cup ground walnuts
5 tablespoons butter, melted
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