Print

Banana Cream Cheesecake with Bavarian Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful banana cream cheesecake layered with luxurious Bavarian cream, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • 2 cups cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 bananas, sliced
  • 1 cup heavy cream
  • 1/2 cup sugar (for Bavarian cream)
  • 2 tablespoons gelatin
  • 1/2 cup milk (for Bavarian cream)
  • 2 egg yolks (for Bavarian cream)

Instructions

  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the graham cracker crumbs, 1/2 cup of sugar, and melted butter until well-mixed. Press this mixture evenly into the bottom of a springform pan. Bake for 10 minutes, then let it cool completely.
  2. Beat together the cream cheese, 1 cup of sugar, and vanilla extract until you achieve a smooth and creamy consistency. Gently fold in the sliced bananas.
  3. Pour the cream cheese mixture over the cooled crust, smoothing it out to create an even layer. Refrigerate it for about 2 hours.
  4. Dissolve the gelatin in the milk. In a saucepan over medium heat, combine this milk with the egg yolks, stirring constantly until it thickens. Remove from heat and stir in the dissolved gelatin.
  5. Whip the heavy cream with the 1/2 cup of sugar until soft peaks form, then fold this into your cooled gelatin mixture.
  6. Carefully pour the Bavarian cream over your chilled cheesecake layer. Refrigerate once more until it sets firmly, about 2-3 hours.
  7. Slice your cheesecake and garnish with extra banana slices before serving.

Notes

Ensure your cream cheese is at room temperature for a smoother texture. You can modify the recipe with different fruits or flavors to suit your taste.

Nutrition

Find it online: https://thestationrecipes.com/banana-cream-cheesecake-bavarian-cream/

Scroll to Top