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Epic Banana Cheesecake

by Doug Hartill | Dec 12, 2018 | Recipes

Let me tell you something about Banana Cheesecake…it will rock your world. This cheesecake recipe isn’t for the faint of hearts. Personally, this is my favorite desert ever.

Whenever I go to The Cheesecake Factory, I try their version of this and they are pretty much identical. Men, go make this for your wife. If she doesn’t like bananas, you just eat it yourself. Thank me later.

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Epic Banana Cheesecake

Let me tell you something about Banana Cheesecake...it will rock your world. This cheesecake recipe isn't for the faint of hearts. Personally, this is my favorite desert ever. Whenever I go to The Cheesecake Factory, I try their version of this and they are pretty much identical. Men, go make this for your wife. If she doesn't like bananas, you just eat it yourself. Thank me later.

Course

Dessert

Cuisine

American

Prep Time

20 minutes

Passive Time

6 hours

Servings

slices

Ingredients

• 2 blocks Cream Cheese softened
• 3/4 cup Sugar
• 2 cups Heavy Cream
• 1 tsp Vanilla Extract
• 1 package Banana Pudding Mix Instant
• 1 3/4 cup Whole Milk
• 1 package Graham Crackers Enough to make a crust
• 3.5 Bananas
• 25 Nilla Wafers OPTIONAL
• Cool Whip for topping
• 1/4 cup Sliced Almonds OPTIONAL
• 1/3 Cup White Sugar for Crust

Course Dessert Cuisine American Prep Time 20 minutes Passive Time 6 hours Servings slices Ingredients 2 blocks Cream Cheese softened 3/4 cup Sugar 2 cups Heavy Cream 1 tsp Vanilla Extract 1 package Banana Pudding Mix Instant 1 3/4 cup Whole Milk 1 package Graham Crackers Enough to make a crust 3.5 Bananas 25 Nilla Wafers OPTIONAL Cool Whip for topping 1/4 cup Sliced Almonds OPTIONAL 1/3 Cup White Sugar for Crust

Instructions

Cheesecake Filling

1. Grab a large Bowl. Throw the blocks of cream cheese in and beat with a hand or stand mixer and the whisk attachments. Keep going until there are no clumps. Clumps are your enemy.
2. Throw in the sugar and continue mixing until it is combined throughout. Add the cream and vanilla. Keep whisking until you get "Stiff peaks" and set that off to the side.
3. Grab another bowl and whisk the pudding mix and milk. Throw that baby in the fridge for 10 minutes to thicken. Lightly combine and gently fold the pudding with the filling mix. Keep going until it is combined into one mixture.
4. Slice up those bananas into small chunks and combine them into the filling mix. Save about 1/2 of one banana for garnishing.

Graham Cracker Crust

1. Easy Peasy. Take your graham crackers and 1/3 cup of white sugar and place them in a ziplock bag. Beat the hell out of said bag with rolling pin, fists, or whatever want. Take 6 tablespoons of butter (doesn't have to be exact) and melt that in the microwave. Take 1 1/2 Cups of the Graham Cracker Mix and place that in your spring form pan. Drizzle the melted butter and press into the bottom of the pan. Make sure it is nice and tight.

Combine and Chill

1. Take your crust and fill it with your cheesecake filling. Smooth the top.
2. Refrigerate for 6 hours or Overnight (Overnight is better)
3. Take some cool whip and add a layer to the cake. However much you would like. Take those Nila wafers and crush them into a powder and sprinkle on top. Take the sliced almonds and sprinkle them on top as well. Slice up the remaining banana and arrange in any pattern you want on top.

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