This casserole is delicious, quick to prepare, and filling. You may try flavoring the potatoes before baking, or you could add some macaroni pasta. When you’re too lazy to cook, bake this dish from frozen! Chicken that has already been cooked can also be used.
| Prep Time: | 35 mins |
| Cook Time: | 45 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 20 mins |
| Servings: | 12 |
Ingredients
- 1 ¼ cups vanilla wafer crumbs
- ½ cup ground walnuts
- 5 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, room temperature
- 1 ⅛ cups white sugar
- 3 tablespoons all-purpose flour
- 4 eggs
- 1 cup sour cream
- 2 ripe bananas, mashed
- ¼ cup banana liqueur
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 cup milk
- ⅓ cup white sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1 ½ cups heavy cream, chilled
- 12 vanilla wafer cookies
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9-inch springform pan. In a medium bowl, mix together vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over crust in the springform pan.
- Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
- Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from water bath. Run a knife around the outer edge of cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
- While cheesecake is baking, sprinkle unflavored gelatin over cold water in a small bowl, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of hot milk into egg yolk mixture, then pour yolk mixture into the pan with remaining milk. Cook over low heat, constantly stirring with a spatula, making sure that the mixture does not burn on the bottom until it is thick enough to coat the back of a metal spoon. Remove from heat. Stir softened gelatin into hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
- When pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread vanilla cream over entire top. Chill until serving. Run a wet knife around the outer edge of cake before removing the sides for a cleaner look.
Nutrition Facts
| Calories | 790 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 276 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 32 g |
| Sodium | 388 mg |
| Sugars | 31 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
Oh my word….wonderful! Very rich. Since I didn’t have the banana flavoring, I just added another super ripe banana. Making it again for Easter.
This was sinfully delicious. I took it to trivia night and shared with our team as well as the staff and a couple of the regulars. I followed the recipe almost exactly. The bananas I had were massive, and I used 2. I processed them in my food processor for a nice smooth consistency. A measurement in cups would have been helpful, but this was fine. I baked it exactly as described, and the cake was perfect. We had Australian Bundeberg Royal Banana Toffee liqueur on hand which I used. No issues there! The topping was straight forward, but made way way way too much. I took it a step further too and added a shot of the liqueur to the cream before I whipped it. It was heaven! We dipped some wafers in the leftovers for a quick snack so as not waste too much of it.
Milk and sugar need to get together so sugar help harden the cream in the end. Once eggs are incorporated they entire mixture should be strained to eliminate any small particles of egg don’t get on cheesecake. Banana cheesecake was ok but not a favorite.
It tastes delicious but I feel like it’s more complicated then it needs to be to make the whip topping. In step 5 an 6 it is unclear if you should crush the vanilla waffers, looking at the picture I feel like they were. It is also unclear what the consistency of the whip topping should be before going In the fridge to chill.
I made this dessert once again. Came out better than the last time.
This ended up tasting good but was not worth the time it took. Cake took 3 hours to bake, topping took more time to assemble than cake (not including baking time). Will not make this again.
I make it every year for Thanksgiving.
BRILLIANT!
No changes, I have made this twice and it is superb!
I came across this recipe to use up some bananas & so glad I did. It is delicious & so easy to follow the recipe. It did take me 2 days to make including chilling but well worth it.
This is not for someone who is an inexperienced baker. It is a bit complicated. and has to be done in stages. It has a good flavor but the topping that is put on after the cheesecake has set up., must set on top for at least 4 hours otherwise when you cut the cake and take it out of the cheesecake pan the topping slides down the cake and falls off, and this is very messy when cutting and serving. I don’t think I’ll make it again.
I actually made it a while back and followed it exactly, except I used banana extract instead of liqueur. It turned out perfect and was very good. I will make it again when I crave banana cream pie turned up to 11! I came back to the recipe, because I have a habit of using established recipes as templates for other experimental recipes. I created a triple berry cheesecake with dark chocolate ganache using this as my template, and it turned out delicious. So, I’m writing it down for future reference. I just needed to look up some details.
Looks great
I make this all the time and the first time I had made it my mom said that it wouldn’t come out right but it was perfect.
I followed the recipe exactly. I only let the cheesecake chill for about four hours and that was not enough. The cheesecake did not set properly and kind of fell apart. This should definitely chill overnight. Other than that, the flavor was good.
Fabulous!! Husband ate almost the entire cheesecake himself!
Made it and it went over big. Great texture, and pretty easy to do!
It was great. I changed the ground walnuts to pecans. And next time when I make it I’m going to cut the whipped topping stuff in half.
Because both my wife and I are Celiac we removed the flour and we also didn’t do the “custard” topping. We used GF vanilla wafers and regular whipped cream. It was awesome! Great recipe!
My whole family disliked it.
If your people love bananas, make this! I was a little worried that I overbaked it at first because it was browned more than what I was used to. But it was completely fine. It’s a little creamier than a regular cheesecake because of the bananas. I followed a variation on the topping that I saw in the comments section using banana pudding and cool whip. I put whole cookies around the edges when I was don and sprinkled crumbs in the middle. Delicious!