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|Calories1710Calories from Fat1080|
|% DAILY VALUE|
|Calories from Fat1080|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
lori 2 months ago
i so wanted to love this recipe. i love bananas and love cheese cake. while it turned out nicely, i thought it lacked banana flavor.
Bass 4 months ago
Was awesome. Used the vanilla wafers as mentioned in the original post, advise to use a bit less butter in the crust... also topped with a peanut butter drizzle.... omg it was so good. Next time Im going to add a bit of pineapple to cake mix and top with coconut...
Naomi 6 months ago
Really tasty, I would make this one again!
Samantha Cruz 6 months ago
Very delicious 😋 it didn’t crack. My family loved it. Will be making it again for special occasions.
C Galindo 6 months ago
This was my first time making a cheesecake, none the less a banana cheesecake..wow what a delicious treat. I made it in a pie pan and it still turned out superb. Thanks for sharing this recipe with the Yummly community!
Kendra Barnes a year ago
Absolutely delicious! I opted for graham cracker crust as I had them on hand. This recipe was easy and top-notch in flavor. I was concerned as my bananas were not very ripe, but it worked out perfectly. Definitely a keeper!
Joe 2 years ago
This was simply fantastic. Just amazingly delicious in every way. I did the vanilla wafer crush and it was delicious I would suggest using more wafers as the crust turned out thin
Cheryl Walker 2 years ago
It was really good and moist. Everyone loved it
Rose H. 2 years ago
Such a good cheesecake ended up perfectly! I put a half teaspoon of vanilla extract and a half teaspoon of banana extract turned out great! I finished it off with granulated sugar and made a brûlée on the top! Would highly recommend
Larina H. 3 years ago
Best cheesecake results ever! Perfectly balanced flavors, and the crust was awesome! I made the vanilla wafer crust. Using mini wafers, 2 cups before crushing. It took a little longer than 9 minutes, but the crust puffs up a little when it is eeady, then settles while cooling. Put a cookie sheet on rack below bc mine leaked butter while cooking. I want to find more varieties baked this way. The cheesecake didn't even crack, firmness is perfect. Next time I will make extra crust in a separate pan, then crumble to top along w whipped cream.