Name: Banana Cream Pie Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 140g Graham crackers; 60g Butter (room temperature); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 120g Fresh banana; 3g Banana extract; 100g Pressure caramelized banana; 150g Whipped cream

Description

A creamy banana cheesecake that evokes the classic banana cream pie. Fresh banana is mixed into the cheesecake after cooking, and the top is finished with pressure caramelized banana and whipped cream for the full pie experience.

Special Instructions

Mix the fresh mashed banana into the cheesecake filling after cooking (not before). The banana extract reinforces the flavor since cooking can mute it. For the topping, pressure caramelize banana (only on top — bottom was tried but top only is way easier). Top with sweetened whipped cream just before serving.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Pressure caramelized banana	100g	Pressure caramelized banana arranged on top
Whipped cream	150g	Sweetened with 15g powdered sugar

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Fresh banana	120g	About 1.5 very ripe bananas, mashed and mixed in after cooking
Banana extract	3g	Boosts the banana flavor

Crust

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honeymoon graham crackers (~140g)
Butter (room temperature)	60g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.