This cheesecake is so thick! Just look at how tall it stand sin the photo. Wow!
Check out what my pals over at Group Recipes had to say about this:
The time-consuming part is that fact that there is waiting time between baking, chilling, chilling again and oh yea, chilling again! Lets just say that I have been wanting to make this for over a year and now that I have. . .I can’t wait to entertain again so that I have an excuse to make this again! This cheesecake makes a *lot* and the flavor, along with the creamy texture, is out of this world! =D BTW, I found this recipe from a lady on Grouprecipes.com way back when. I had to change it a little to make everything work.
I think this banana cream pie cheesecake (that sounds funny) is a real show-stopper!
Ingredients
First of all: Before you start, I would like to say that with the inclusion of chilling time-this cheesecake takes 4 hours and 35 minutes. If you chill this overnight. . .***Then you have taken 3 hours of the chilling time away***which means you are almost done!
Crust:
1 1/4 c. vanilla wafer crumbs (I used my food processer to make the crumbs)
1/2 c. ground pecans
5 T. Land O Lakes butter, melted
Filling:
4 (8 ounce) packages cream cheese, room temperature
1 1/8 c. white sugar
3 T. all-purpose flour
4 Eggland’s Best eggs
1 c. Daisy sour cream
2 ripe bananas, mashed
1/4 c. banana liqueur
1 1/2 t. vanilla extract
Creamy custard Topping:
1 1/2 t. unflavored gelatin
3 T. cold water
1 c. TruMoo milk
1/3 c. Domino white sugar
4 egg yolks
2 t. vanilla extract (next time I will scrape a vanilla bean instead of using the extract)
1 1/2 c. heavy whipping cream, chilled
Instructions
Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground pecans, and melted butter. Press into the bottom of the prepared pan.
2. In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cups sugar and flour; stir into the cream cheese until smooth. Stir in eggs one at a time, mixing until well blended after each one. Stir sour cream, mashed banana, banana liqueur and 1 1/2 t. of vanilla extract. Pour over the crust in the springform pan.
3. 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.
4. Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave the door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath, run a knife around the outer edge of the 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.
5. In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spoon or whip, 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 the heat. Stir the softened gelatin into the 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.
6. When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.
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Quick Tip: Serve this yummy cheesecake in small slivers as it is very rich!
Thank you to Group Recipes for this awesome recipe.
