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Banana Cheesecake With Cookie Crust Recipe

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If you like cheesecake and adore Paula Deen’s Banana Pudding, then you are bound to love this Banana Cheesecake With Cookie Crust Recipe. It combines the best of both into one delicious dessert.

Banana Cheesecake on Counter.

Ingredients

For this decadent baked cheesecake, you need the following ingredients:

  • Chessman cookies
  • granulated sugar
  • unsalted butter
  • cream cheese
  • salt
  • vanilla
  •  eggs
  • sour cream
  • 1 ripe banana

How To Make Banana Cheesecake

The base of this banana cheesecake is made with crushed Chessman cookies. You know the ones – the sweet butter cookies made by Pepperidge Farm. When combined with sugar and melted butter, they make the perfect base for cheesecake.

Cheesecake crust ingredients.

You can crush the cookies in a zip-top bag or use a food processor or blender to make finer crumbs. Combine the cookie bits and pieces in a bowl with sugar and melted butter and then press in the bottom of an 8-inch cake pan or springform pan that has been lined with parchment paper.

I recommend using a springform pan so that you can easily remove the cheesecake once it has baked and cooled.

Making cookie crust for cheesecake.

Bake the crust in an oven that has been preheated to 350 degrees (Fahrenheit) for 8 minutes. Remove it from the oven and allow it cool.

Now, it’s time to make delicious cheesecake.

Cheesecake ingredients.

While the crust is cooling, beat cream cheese for 2-3 minutes until it becomes smooth. Add sugar, salt, and vanilla extract and beat until it is all well combined.

Cheesecake batter in a glass mixing bowl.

Add the eggs, one at a time, until combined. The reason for adding them one at a time is to ensure that the eggs get mixed into the batter. Once they have been emulsified, you can go to the next step.

Fold in the sour cream, and mashed banana until there are no streaks of cream or banana.

Pour the cheesecake mix onto the baked crust and bake.

Pouring cheesecake batter into crust.

Tip: To prevent the cheesecake from cracking during baking, bake it using a water bath, aka bain marie. Water baths help to create gentle and uniform heat around delicate dishes like custards and cheesecake.

To make a water bath, place the prepared cheesecake in the center of a roasting pan or large casserole dish. If you use a springform pan, tightly cover the bottom and sides with aluminum foil to help keep water out and the cheesecake in.

Pour boiling water into the space around the cheesecake, filling it up to halfway up the cheesecake pan. Carefully place it all in the preheated oven and bake for 45 minutes or until the center is set.

Banana cheesecake in a water bath.

To make miniature banana cheesecakes, halve the recipe and follow all of the same direction using 4 ramekins. Bake for 20 – 25 minutes or until the center is set.

Cool the cheesecake(s) to room temperature and then chill for 3-4 hours before serving.

Once the cheesecake has cooled, you can decorate it with whipped cream “rosettes” and additional Chessman cookies.

Homemade Whipped Cream

To make homemade whipped cream, pour 2 cups of chilled heavy cream into a mixing bowl and beat with an electric mixer on medium speed until very frothy. Next, slowly pour in the granulated sugar and vanilla and beat on medium-high. Beat until stiff peaks form. (Don’t keep on beating or you will end up with a mess!)

Piping whipped cream on top of cheesecake.

Insert a piping tip in a pastry bag and fill the bag with the sweetened whipped topping.

Holding the bag straight up and down, squeeze the whipped cream with constant pressure making a small circle. This will create a rose pattern.

Banana cheesecake with whipped topping.

Create the roses at the top, bottom, left, and right – think of the ends of a plus sign or the ends of a compass. Next, create a rose in between each of those. Break a Chessman cookie in half and place in the middle of the roses.

Banana cheesecake with Chessman cookies.

Store any leftovers in the refrigerator. The cheesecake should safely store in the refrigerator for 5 days without the whipped topping.

Slice of banana cheesecake topped with whipped cream.
banana pudding cheesecake with cookies

Banana Cheesecake With Cookie Crust

If you like cheesecake and adore Paula Deen’s Banana Pudding, then you are bound to love this Banana Cheesecake With Cookie Crust Recipe. It combines the best of both into one delicious dessert.
5 from 6 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 53 minutes
Additional Time: 4 hours 30 minutes
Total Time: 5 hours 38 minutes
Servings: 12 servings
Calories: 657kcal

Ingredients

Crust:

  • 2 cups Chessman cookies crushed
  • ½ cup granulated sugar
  • 8 tablespoons unsalted butter melted

Filling:

  • 16 ounces cream cheese at room temp
  • 1 ⅓ cup sugar
  • teaspoon salt
  • 2 teaspoon vanilla
  • 3 large eggs
  • cup sour cream
  • 1 ripe banana mashed

Garnish

  • 8 Chessman cookies
  • Whipped cream

Instructions

  • Preheat oven to 350 degrees. Spray 8-inch spring-form cake pan with non-stick spray.
  • Combine crushed Chessman cookies, 1/2 cup sugar, and melted butter. Press into the bottom of the prepared pan and bake for 8 minutes. Remove from oven and allow to cool.
  • While the crust is cooling, beat cream cheese for 2-3 minutes until smooth. Add sugar, salt, and vanilla extract and beat until well combined.
  • Add eggs, one at a time, until combined. Fold in the sour cream, and mashed banana until there are no streaks of cream or banana.
  • Pour cheesecake batter into cooled crust and bake for 45 minutes or until the middle is set. Remove from oven and allow to cool completely.
  • Garnish with whipped cream and Chessman cookies. Chill for 3 to 4 hours before serving. Store cheesecake in the refrigerator.

Notes

To make miniature banana cheesecakes, halve the recipe and follow all of the same direction using 4-6 ramekins. Cooking them in a water bath will prevent the top from cracking during baking. Put filled ramekins into a glass baking dish and then add water filling up to halfway of the ramekins. Cook for the same amount of time as listed in the full cheesecake. The center should be set. Cool to room temperature and then chill for 3-4 hours before serving.

Nutrition

Serving: 1 | Calories: 657kcal | Carbohydrates: 73g | Protein: 7g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 343mg | Fiber: 1g | Sugar: 53g
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