Nutritional Info

Nutrition Facts

Serving Size 1 (96g)

Calories 397
Calories from Fat 157 (39%)
Amount Per Serving %DIV
Total Fat 17.4g 27%
Saturated Fat 4.3g 22%
Monounsaturated Fat 7.4g
Polyunsaturated Fat 5.7g
Trans Fat 0.0g
Cholesterol 76.1mg 25%
Sodium 258.6mg 11%
Potassium 82.9mg 2%
Total Carbohydrate 53g 18%
Dietary Fiber 1.1g 4%
Sugars 28g
Protein 4.4g 9%

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Recipe Description
A beautiful banana cream cheesecake, topped with Bavarian cream and fresh sliced bananas.
Prep time
6 hr 20 min
Cook time
1 hr 30 min
Ready In
7 hr 50 min


Serves Tool

Serves To:USMetric
2   ripe bananas, sliced
1 Cup(c)  bavarian cream
2 Teaspoon(t)  vanilla extract
1/2 Cup(c)  heavy cream
3/4 Cup(c)  bananas, mashed
3   eggs
2 Tablespoon(T)  cornstarch
2/3 Cup(c)  sugar
8 Ounce(oz)  cream cheese, softened
4 Tablespoon(T)  margarine, melted
20   vanilla sandwich cookies


To make the crust, place the cookies in a blender. Pulse until finely crushed. Add the margarine and process with pulses until combined. Press the mixture onto the bottom of a l0 inch spring form pan, then refrigerate. Preheat the oven to 350°F. To make the filling, beat the cream cheese in a large bowl with an electric mixer at medium speed until creamy. Add the sugar and cornstarch and beat until blended. Add the eggs, one at a time, and continue beating. Mix in the bananas, heavy cream, and vanilla until incorporated. Pour the cream cheese mixture into the chilled crust. Place the pan on a cookie sheet and bake for 15 minutes. Reduce the oven temperature to 200 degrees F, and continue baking for 1 hour and 15 minutes, or until the center is almost set. Loosen the edges of the cheesecake. Let cool completely on a wire rack before removing the rim of the pan. Refrigerate, uncovered, for 6 hours. Allow the cheesecake to stand at room temperature for 15 minutes before serving. Top with dollops of Bavarian cream and the sliced bananas.

Additional notes

Use overripe bananas in this recipe.

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Banana Cream Cheesecake
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