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Banana Walnut Cream Cheesecake

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PREP TIME
35 min
COOKING TIME
45 min
TOTAL TIME
320 min
SERVINGS
12 servings
Dessert
Banana Walnut Cream Cheesecake
Ingredients
  • 1 1/4 cups vanilla wafer crumbs
  • 1/2 cup ground walnuts
  • 5 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1 1/8 cups white sugar
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • 1 cup sour cream
  • 2 ripe bananas, mashed
  • 1/4 cup banana liqueur
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup milk
  • 1/3 cup white sugar
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1 1/2 cups heavy cream, chilled
  • 12 vanilla wafer cookies
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next, take some butter and grease the sides of a 9-inch springform pan to prevent any stubborn crumbs from sticking. In a separate bowl, combine crushed vanilla wafers, ground walnuts, and the melted butter. Press this mixture firmly into the bottom of your prepared pan.
2
In a large mixing bowl, use an electric mixer to soften cream cheese. In another bowl, whisk together 1 1/8 cups of sugar and flour until well combined. Gradually add the dry ingredients to the cream cheese, stirring until smooth and free of lumps. Add eggs one at a time, mixing thoroughly after each addition to ensure the batter is well blended.
3
Now, stir in sour cream, mashed banana, 1 1/2 teaspoons of vanilla extract, and a splash of banana liqueur. Pour this mixture over the crust in your springform pan.
4
To prevent water from seeping into the cheesecake, cover the outside of the pan with aluminum foil. Place the springform pan inside a larger, greased pan to create a water bath effect. Fill the outer pan with hot water and gently place it into your preheated oven.
5
Bake for 45 minutes, or until the cheesecake is cooked through. After this time has passed, turn off your oven but leave the door slightly ajar to allow the cheesecake to cool slowly. Leave it in the oven for another hour, undisturbed.
6
Before removing the cheesecake from the water bath, use a knife to loosen its edges and prevent it from shrinking away from the center. Allow it to cool completely at room temperature, then refrigerate for a minimum of 3 hours or overnight.
7
While the cheesecake is baking, prepare your caramel sauce. In a small bowl, sprinkle unflavored gelatin over cold water and let it soften for about 5 minutes. In a separate saucepan, heat milk over medium-low heat until it's hot but not boiling.
8
In another bowl, whisk together 1/3 cup of sugar and egg yolks until smooth. Gradually pour in the hot milk, whisking constantly to prevent lumps from forming. Cook over low heat, stirring frequently with a spatula, until the mixture thickens and coats the back of a metal spoon.
9
Remove from heat and stir in softened gelatin until it's fully dissolved. Add vanilla extract and pour the sauce into a bowl, covering it with plastic wrap to prevent a skin from forming. Refrigerate until cooled, about an hour.
10
Once the sauce has chilled, whip heavy cream just past soft peaks. Stir in the cooled pastry cream and fold until well combined.
11
Spread a layer of vanilla cream over the top of your chilled cheesecake. Place a sheet of vanilla wafers on top and refrigerate until serving.
12
Before removing the sides, run a wet knife around the edges of the cake to create a clean finish.