Banana Cream Cheesecake

This cheesecake recipe is my new favorite and might just stay that way forever.  It combines two of my favorite things – banana flavor and cheesecake. It’s no secret that the hubs and I have a love of banana flavored dessert. And ever since I was a kid, I have loved cheesecake. So when I first discovered the banana cream cheesecake at The Cheesecake Factory, I knew I was in heaven. The only regret I have in regards to this cheesecake is that it has taken me so long to create it at home!
So let’s not waste any more time. You need to make this ASAP so to get started, we’ve got the crust. I like to use vanilla wafers in a lot of my crusts, rather than graham cracker crumbs, but it’d be an easy swap to use graham crackers too. I personally like that vanilla wafers are a little sweeter and have more flavor. It really compliments this particular cheesecake too.

For the cheesecake filling, we’ve got banana flavor from both fresh bananas and banana extract. I played around with just fresh bananas and just banana extract, but you really need both to get that smooth banana flavor that I love in the banana cream cheesecake. The fresh bananas give it that real banana flavor and the banana extract enhances the flavor and makes it even better!
 

Banana Cream Cheesecake

prep time: 20 M
cook time: 1 hour
total time: 1 H & 20 M

ingredients:

•     2 cups Nilla Wafer crumbs (approximately 50 cookies)
•     2 tablespoons fresh lemon juice
•     2 ripe bananas, mashed
•     6 tablespoons butter, melted
•     1 cup sour cream
•     1 cup sugar
•     Two 8-oz. packages cream cheese, softened
•     3 large eggs
•     1 teaspoon vanilla
•     Extra Nilla Wafers and banana slices for garnish, if desired
•     Caramel sauce for topping, if desired

instructions:

1. Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray and set aside. In a medium bowl, combine the Nilla Wafer crumbs (use a food processor to form crumbs or put them into a large ziploc bag and break them down using a heavy spoon) and the butter. Stir until crumbly. Press firmly into the bottom of the prepared pan and bake for 8 minutes in the preheated oven.
2. In a small bowl, combine the mashed bananas and lemon juice. Set aside. In a large bowl, combine the cream cheese and sugar. Mix on medium speed (hand-held or stand-up mixer) for 2-3 minutes, or until mixture is smooth.
3. Add the sour cream and vanilla and mix on medium speed for another 2-3 minutes, or until smooth and creamy. Add the eggs and mix until fully incorporated. Fold in the banana mixture. Pour the mixture over the prepared crust and bake for 60-70 minutes in the preheated oven, or until center is cooked through (the center should jiggle with a gentle shake).
4. Cover and chill for a minimum of 1 hour. Cut into slices and top with Nilla wafers, banana slices and caramel sauce (if desired).

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