When it comes to food there are only a few things that my sister really loves. Sure, she’ll eat and try everything I make and enjoy it, always eyeing it with great suspicion and asking “What’s in this?” There are only a handful of dishes and desserts that will make her smile and ask for seconds. I take advantage of those moments and make a mental note to remember what it is that I made. Cooking for 12 years now, I have come to realize what each one of my family members like or dislike. My sister is very picky. I don’t know if I should call her picky—mainly because she’ll read this—but perhaps I should say that she knows what she likes. She is a woman of stern belief and when she makes up her mind, she likes what she likes. There’s no budging her from this. However, I have come to learn the signs when she doesn’t care for something in particular. If she doesn’t like the way something tastes she will eat really slowly and just smile. “You don’t like it do you?” I’ll ask her. She’ll just scrunch up her face and shake her head and as cool, calm and collected as possible she’ll respond with a sly “Noooooo.” Growing up, or even now, if we go to a party or a dinner at a friend’s house she’ll just reserve whatever she doesn’t like, and when no one is looking move it over onto my plate. Lucky for her, I’m a garbage disposal. I’ll eat anything. Hey, what are little brothers for if not to eat the food you don’t like?
So you might be wondering what does my sister like? Well, if you weren’t wondering it pretend that you were. She will go crazy for anything with banana in it. It’s her absolute favorite flavor. Upon learning this I have made it my life’s mission to make countless desserts made with that yellow fruit. I began brainstorming this post with that idea in mind. I realized that I hadn’t made something for my sister in a long time so I wanted to dedicate a post to her. She loves cheesecake and she loves bananas, so I decided to mash the two together. The outcome is this Banana Pudding Cheesecake. Because I wanted to make it a little more sinful and take it over the edge, I decided to slap on Bourbon to the beginning of the title. I may have incorporated copious amounts of that whiskey into this dessert but I can guarantee you that you cannot taste the alcohol. You won’t get drunk from it. I wonder if it is even possible to get drunk from a dish or dessert that has alcohol in it? I’m sure one could, if the dessert was just drenched in it and wasn’t even cooked. You don’t have to worry about that here.
The cheesecake has the perfect amount of banana flavor which garnered me two thumbs up. My sister practically ate the entire thing herself, and even stole a piece I was saving for our friend. I didn’t want to point any fingers, but I’m pointing fingers. Our friend, if you’re reading this she ate it. Stole it right from the fridge and didn’t think twice about it. I even think there was a maniacal laugh involved when I told her it was for you. She just continued to gobble it away. I guess this just goes to show us how good this cheesecake actually is. And because I don’t want to start WWIII with my family, I’ll take this moment to tell my other sister that I will make her something soon. Another dedication post with her name written all over it. What could be better than surrounding yourself with delicious treats and your family close at hand to enjoy it with? Nothing else my friends, I think that pretty much tops the list.
Let’s start off with the star ingredient. The main attraction to this recipe.
Bananas. It’s B—A—N—A—N—A—S, bananas!!
We’re going to need about three bananas. Peel them and throw them into a large bowl.
**Note: You can use very ripe bananas if you’d like. That will just give your cheesecake an extra sweetness. I don’t like my banana pudding to be extra sweet and I feel like the cheesecake overall has the perfect amount of sweetness already, so I tend to use bright yellow, not so ripe, bananas. But the decision is up to you.**
Then give the bananas a smash with either a fork or a tater masher.
Smash it until it’s completely broken down, almost totally smooth. It can be slightly chunky if you’d like. I like my cheesecakes to be very smooth so I mashed the bananas all the way.
Add the mashed bananas to a small sauce pot, and place it over medium heat.
Cut a lemon.
Squeeze half of it right into the bananas.
Don’t waste the other half of the lemon! Make sure you use it for something else. I think this would be a great excuse to make guacamole with lemon. Or a Caesar salad dressing with lemon. Or hummus with lemon. If worse comes to worse just squeeze some lemon into a glass of water and drink it.
Oh oh oh better yet, slice the other half and add it to your glass of water. And you think you can’t be fancy. Psssh you can be fancy.
Now we need some brown sugar.
You can use granulated sugar if you’d like or if you don’t have any brown sugar on hand. I just feel like bananas go so well with brown sugar, so that’s what I used.
Add it to the pot as well and give it all a stir, allowing the brown sugar to melt into the bananas.
Allow the mixture to cook for about a minute, stirring constantly to make sure that it doesn’t stick to the bottom of the pot. P.S. Mine stuck a little to the bottom because I have an old pot—Santa if you’re reading this, hint hint, I need new pots for Christmas—so if it sticks a little it’s okay. Don’t panic. I panicked for a millisecond and then thought to myself “Self, it’s okay. It’s not the end of the world if the banana sticks a little.”
Now we’re going to be a little naughty. Or should I say, I’m going to be a very bad influence and say that you must add some bourbon to this. Bourbon will give this cheesecake unbelievable flavor.
**Note: I don’t want you to think that you’re going to get drunk if you add it. That’s not at all possible. Adding the bourbon now, at this stage while the banana cooks, will allow the alcohol to cook off. Leaving you with nothing but fantastic bourbon flavor. Of course if you want to be a stuffed shirt and not add alcohol don’t have any bourbon on hand, you don’t have to add it. You can just use vanilla extract instead.**
Give it one more final stir and remove the pot from the heat.
Move it off to the side and allow it to cool down completely. And I do mean completely. Now is not the time to be impatient and just wing it while it’s still warm. We’re going to be adding this to tons of cream cheese and eggs so we need it to be completely cold.
I’ll know if you don’t let it cool down completely, so don’t even think about it.
While our banana concoction cools down let’s turn our attention to the best part of cheesecake. And we all know what that is, the crust.
Yes, the crust is the absolute best part of a cheesecake. Or pie. Or tart. Whoever invented it deserves a Nobel prize or a statue erected somewhere. Perhaps a national holiday? I think so, I think so.
Because this is a Bourbon Banana Pudding Cheesecake, and traditional banana pudding uses vanilla wafers (Nilla Wafers), that’s what we are going to use for our crust.
**Note: If you live somewhere where Nilla Wafers aren’t available to you or if you don’t have any idea what the hell I’m talking about and are like “What in the world is a Nilla Wafer?” or if heaven forbid you don’t like Nilla Wafers (gasp here) then feel free to use graham crackers. Or ginger snaps. Or whatever else you like for your crusts. You can also make this gluten-free if you use gluten-free gingersnaps instead.**
In a bowl of a food processor, dump in the Nilla Wafers, or whatever type of cracker/cookie you are using.
Also throw in the pecans. Or pecons if you will. I like the flavor and texture the pecans give the crust.
Pulse the cookies and pecans until they are nothing but crumbs.
Pulverized edible dust.
**Tip: If you don’t have a food processor, you can throw the cookies and pecans into a large food storage bag and give it a whack with a rolling pin or a heavy duty pot. You’ll get out a lot of anger and stress that way. I highly recommend it.**
Once you’ve got the crumbs, turn on the food processor and stream in the melted butter.
The crumbs should become very moist and clump together. If it appears to be too dry, add a little more melted butter.
But add it a little at a time because once you add too much that’s it, you can’t take any back.
You can’t say “Oh I didn’t mean to add that much butter. I made a mistake. DO OVER. Rewind. Sadly, cooking doesn’t work that way. Believe me I’ve tried.
What were we talking about? Oh that’s right moistened crust crumbs.
Dump the crumbs into a lightly greased springform pan. Lightly greasing it will allow the cheesecake to come off easily from the pan.
Also take note of the aluminum foil. This is very crucial. Later on we’re going to bake the cheesecake in a water bath so that the steam allows it to cook and not crack at the top. The aluminum foil will prevent any water from seeping in and sogging up the crust. I don’t want soggy crust, I want crispy crust and something tells me you do too.
Use your hands or the back of a spoon to flatten out the crumbs and press it onto the bottom and sides of the pan. I love it when cheesecake crusts go all the way up the sides. So that’s what I did here.
You can use your hands to begin to form the crust but then a good trick is to switch to a measuring cup. That will flatten out the crust nicely for you.
Bake in a preheated 350°F for ten minutes. You’re not trying to brown the crust or bake it completely, it’s just to set the crust and allow it to crisp a bit before adding the filling.
After ten minutes, remove it from the oven and allow it to cool completely. Again, don’t try to take any shortcuts and just add the filling while the crust is hot to save time because the only thing you’ll do is ruin the cheesecake. It’ll cook unevenly. And then everyone will look at you, angrily and say “Thank you SO much for ruining the cheesecake!” They’ll throw things at you for messing up their lives. You don’t want that do you?
But I’ll tell you what, I’ll give you a little trick. You can place the crust in the freezer and allow it cool down in a short time. Although we haven’t even made the filling yet so you don’t have to worry about that. By the time the filling is down the crust should be good to go.
Okay now for the filling.
We’re using the stand mixer now. I don’t have the strength or the time and patience to mix this by hand.
Throw in the cream cheese into the bowl. The cream cheese has got to be, just has to be at room temperature. This will allow for a very smooth cheesecake and it will blend easier for you.
Now I know that’s a lot of cream cheese up there. It’s only four bricks though. Pssssshhhh….that’s nothing. I put that on my bagel every morning. It could be worse, we could be using 5 bricks. Count your blessings I’m only asking for four.
Also don’t come around trying to make this with fat-free or reduced fat cream cheese. That is not going to fly here. There is no such thing as a “light” cheesecake. If you’re going to have cheesecake, have a really good cheesecake. It needs to be whole-fat, good ol’ ordinary cream cheese. It’s the only way.
If I find out you made this with fat-free cream cheese I will go over and throw it onto the floor before you even have a chance to eat it. Believe me, I’d be doing you a favor.
Turn on the mixer and whip the cream cheese for a few minutes.
Whip the cream cheese until it is light and fluffy.
Like a bowl of fluffy white clouds of delicious whole fat creamy goodness.
Because this isn’t decadent enough, it’s time to add the sugar.
While the mixer is running, slowly stream in the granulated sugar.
Scrape down the sides and bottom of the bowl and cream together for a few minutes.
Okay, we need to throw this cheesecake over the edge. We need to add the eggs.
Whole eggs.
And a lot of them.
It’s not really a lot of eggs. It’s just four.
Add them one at a time to the creaming sugar and cream cheese.
Add one, mix. Pause. Add another, mix. Pause. Add the third, mix. Pause. And add the final one. Mix.
Once all the eggs have been added, continue to mix the filling for a few minutes more, until it is light and fluffy.
I’m using “light and fluffy” a lot on here, but it’s the only way to describe this cheesecake.
Add the bourbon. Quick, hurry before someone sees you.
Of course you can just use vanilla extract if you’d like.
Mix until everything is completely smooth and well incorporated.
Now it is time to add the banana mixture from earlier.
Don’t tell me you forgot about it! We need it so that this cheesecake becomes a banana pudding cheesecake.
At this point the banana mixture should be cold. Add it.
Give the cheesecake filling one final mix to incorporate the banana concoction.
Okay so as promised, the crust should be cooled by now.
Let’s look at our baked and cooled crust.
Pour all of the filling into the pan, on top of the crust.
Resist the urge and temptation to eat the filling before it bakes. I mean if some happens to land on your finger and you need to lick it off well that’s okay I guess. Although there are raw eggs in the filling so try at your own risk.
Place the filled cheesecake into a large roasting pan or a shallow baking dish where you can add water to it. I just use my turkey roasting pan from Thanksgiving. Might as well give it another useful purpose other than just roasting turkey.
As I said earlier, we are baking the cheesecake in a water bath. It will prevent the top from cracking and it will steam the cheesecake simultaneously while it bakes. Giving you a moist perfectly cooked cheesecake.
Oh also make sure the water is hot because if you use cold water it’ll take a while for it to come to temperature in the oven.
Bake the cheesecake in a preheated 350°F for about an hour. Check it periodically after 40 minutes. You’ll know it is ready when it doesn’t jiggle in the middle. It should be firm.
If you find that your cheesecake is browning rather fast and isn’t done baking yet, then reduce the temperature to 325°F.
When it’s done, remove the cheesecake from the oven. Drain out the water, and place it on a cooling rack to cool down completely. Remove the foil paper and place the cheesecake in the fridge to chill for at least 8 hours.
I know I know it’s torturous to have spent all this time making this wonderful cheesecake and you can’t even eat it yet. To me, cheesecake has to be chilled. The 8 hours in the fridge allow it to firm up and get cold and the flavors to develop.
My suggestion would be to make this early in the morning so it’s ready by the evening. Or you can make it the night before and have it chill over night. Then when you awaken bright and early, you can have a slice of cheesecake waiting for you for breakfast.
So let’s pretend 8 hours has passed and the cheesecake is now chilled to perfection. Here in the internet world, time flies so we don’t have to wait.
Remove the side part of the springform pan.
In the bowl of an electric mixer add the chilled heavy cream and whip on medium.
While the cream is whipping, slice the cheesecake into even slices.
I’ll leave it up to you as to what size the pieces should be, that will determine the amount of slices you’ll get.
**Tip: Use a serrated knife, wiping the blade after each slice, to make the cutting of the cheesecake a lot easier on you.**
When the cream begins to thicken, add the powdered sugar.
Add the bourbon, or vanilla extract if you’d prefer.
Raise the speed to high and whip the cream until it forms soft peaks.
**Note: Be careful to not overmix the whipped cream because it could easily turn into butter right before your eyes. In a heartbeat. An instant. A quick second.**
Okay the bourbon whipped cream is all done.
Or vanilla whipped cream if you decided to go the “good” route.
So grab your sliced cheesecake.
As you can see I didn’t do such a great job on cleaning the knife after each slice. To be perfectly honest I forgot a few times.
Shhh don’t tell anyone. With the garnishes and decorating, no one will be the wiser.
Pour the whipped cream into a piping bag fitted with the star tip.
**Tip: If you don’t have a piping bag with decorating tips, don’t worry, you can still make this look nice. Just pour the cream into a large plastic food storage bag and cut off one of the corners.**
I like to pipe a swirl of whipped cream on each slice, like so…
And because we want people to know that this is a “banana pudding” cheesecake, we’re going to top each whipped cream rosette with a Nilla Wafer cookie. It’s also to create more texture, but really it’s about me finding a way to eat cookies and cheesecake all at once.
You might think it’s all pretty and we’re done now, we can eat it right? No! We’re not done yet! I mean come on, what are you thinking?
I’m a perfectionist when it comes to these things SO I want it to be perfect. It’s still missing another garnish. Some bananas.
Slice a banana anyway you’d like, either on a diagonal or straight down into even slices. I like the diagonal.
Put the slices into a bowl and squeeze a bit of lemon juice into it. Give it a toss.
This will prevent the bananas from turning brown quickly.
Then just place a banana slice alongside the Nilla Wafer cookies on each slice.
One final thing….which is completely optional…but I like to crumble, yes crumble, a few Nilla Wafers right into the middle. Just grab a handful and crush them in the center of the cheesecake.
Okay there, now we’re done. And no one can see the wacky uneven slices I made.
You can take the cheesecake now and serve yourself a slice. Then you can hide it from your friends and family and enjoy it all yourself. It’ll keep in the fridge for a few days.
But if you are not selfish like me when it comes to cheesecake then you can share with everyone around you. Start handing out slices to the mailman, the gardner, coworkers…really anyone who crosses your path. They’ll thank you for it. You’ll be famous for handing out cheesecake to people.
It’s a funny thing really, I didn’t grow up liking cheesecake. As a kid, I felt it was very thick and rich and cheesy. Don’t get me wrong, I loved cheese, still do as a matter of fact, but it was just too overwhelming when I was younger.
It wasn’t until recently when I’ve started making them myself, that I’ve really begun to appreciate the wonderful majestic powers that cheesecakes possess. And I know what you must be thinking, I’m probably only saying that I like cheesecake now because I’m eating the ones I’ve made. You are right. That’s probably the only reason. But really, I think my flavors have just matured. I’m an adult now.
If you still have cheesecake left over just wrap it with plastic wrap and store it in the fridge. You may find that the Nilla Wafers will begin to get soggy because of the moisture. You can just swap them out right before you’re going to serve it.
Or only garnish the pieces you know you will eat right away.
I’m going to go on the record to say that this is my all-time favorite cheesecake. I’ve made up my mind and decided to grant this particular Bourbon Banana Pudding Cheesecake the luxury of being referred to as my favorite.
That is until I make another cheesecake which I’ll inevitable call my favorite as well.
By this point in every post I feel like I’ve talked your ears off. Or written you all into boredom, I guess I should say since I’m not really talking but it feels like I am. Like you’re over and we’re having a chat you and I.
I’ve nothing else to say other than to make it for yourself. Give it a try. Make it for your family and friends and have it be the centerpiece for your next gathering. People will pat you on the back and say “good job.” Maybe you’ll get a statue erected as well. Probably not, but you never know. If you do get a statue put up I think my name should be on the inscription as well, after all I paved the way for it to happen. That’s J-O-N-A-T-H-A-N M-E-L-E-N-D-E-Z, in case you were wondering.
Enjoy!
Bourbon Banana Pudding Cheesecake
This recipe can easily be made with vanilla extract, if you wish to omit the bourbon. This could also be made into a gluten-free dessert if you make it with gluten-free ginger snaps for the crust.
Yield: 8-10 servings, depending on the size of the slices
Ingredients:
- 2 cups finely crushed vanilla wafers (or graham cracker crackers, or ginger snaps)
- ½ cup chopped pecans
- ½ cup (1 stick) unsalted butter, melted
- 3 large ripe bananas
- 1 tablespoon lemon juice, freshly squeezed
- ¼ cup light brown sugar
- 1 tablespoon bourbon whiskey (or 1 teaspoon vanilla extract)
- 4 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon bourbon whiskey (or 2 teaspoons vanilla extract)
- ½ cup roughly crushed vanilla wafers
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon bourbon whiskey (or 1 teaspoon vanilla extract)
- 1 banana, sliced (for garnish)
Preparation:
1. Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.
2. In a food processor, pulse the crumbs and pecans until they are finely chopped. While the processor is running, stream in the melted butter and pulse until the crumbs are moist and come together. Dump the crumbs into the prepared pan and pat down with your hands. Form the crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the sides of the pan. Bake in preheated oven for 10 minutes. Remove and allow to cool completely.
3. In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly. Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.
4. In the bowl of an electric mixer, fitted with the paddle attachment, whip the cream cheese for 2 minutes, until light and fluffy. Slowly stream in the granulated sugar and continue to cream together for another 2 minutes. Add the eggs one at a time, mixing well after each addition. Add in the bourbon or vanilla extract if using. Scrape down the sides and bottom of the bowl, mix again. Stir in the banana mixture until just incorporated. Spread the filling over the crust and place in a roasting pan. Pour hot water into the larger roasting pan going half way up the springform pan. Bake in a 350°F oven for about 45 minutes to 1 hour. It may depend on your oven. You’ll know the cheesecake is done when the center is firm and doesn’t jiggle when shaken. If you find that the cheesecake is browning rapidly before being down, lower the oven slightly. Once done, place on a cooling rack and allow to cool down completely. Place in the fridge and chill for at least 8 hours.
5. In a large bowl add the cold heavy whipping cream. Beat until the cream begins to thicken. Add the powdered sugar and bourbon or vanilla extract if using. Continue to beat until the cream forms soft peaks. Cut the cheesecake into slices and pipe whipped cream onto each slice. Top with a vanilla wafer cookie and a banana slice. Sprinkle the middle of the cheesecake with the crushed vanilla wafers. Serve right away. Store any leftovers in the fridge covered with plastic wrap. Will keep for up to 5 days. Enjoy!!
Sounds amazing! I cook and bake dairy free so I’m definitely gonna have to try this but substitute the cream cheese for chèvre.
Looks completely delicious, I hope your sister gave you a big hug.
This cake is unreal!! Gorgeous!
that cheesecake is just heavenly!
banana cheesecake is my weakness, right next to red velvet cheesecake.
Gotta say I really want to make this cake now. It looks delicious. Plus your instructions were second to none and actually pretty darn funny.
Holy mother of Cheesecake Factory. You really outdid yourself this time! Looks unbelievably amazing. Permission to lick the screen and not look like a fool, please? Because…well, just look at that. Wow.
Incredible!! One of my best friends is from North Carolina and every time we visit each other, we make loads of banana pudding. Definitely one of my favorite desserts and always a great treat to look forward to. Your cheesecake looks phenomenal! I love the nilla waffer crust…Love how thick it is and all the detail you put into the presentation. Your sister is one lucky gal to have you make such a delicious cheesecake!
Just wow! The flavor combination sounds out of this world and your presentation and photographs are absolutely stunning. Beautiful job!
Oh my… this is one of the most stunning cheesecakes I’ve ever seen. I also love the step-by-step instructions. I don’t blame your sister for eating most of it! I think that every member of my family (me included) would do the same thing.
This cheesecake looks wonderful! And your pictures are gorgeous.
This looks amazing!!! This is on my must try list.
Okay. Wow. This looks absolutely phenomenal. Your photos are enchantingly gorgeous and I need this cheesecake in my life right now. I’ve never made cheesecake, but I will make this one. I have to! So pretty. Pinned!
this sounds so delicious!
Oh yum, this looks and sounds absolutely divine! I love your photos
OH MY GOODNESS! This looks incredible! Absolutely divine…and wonderful step by step photos!
This is such an amazing play by play. I’m in awe at how many photos you took!!! This looks so good
This looks too perfect! You’re amazing
Hi, Jonathan! I really love your blogs! It’s a rare thing to have a man who cooks! I think ladies would really adore you! Greetings from the Philippines!
I made your amazing cheesecake today! My first ever! Your incredible step by step instructions inspired me. It did not brown like yours but it appears to be fully cooked. Cannot wait to try it tomorrow! I will report back
I love this bourbon banana pudding cheesecake recipe idea and it’s the most unique recipe I’ve seen in a long time.
Thank you! I’m glad you think so.
What the hell! this looks amaaazing.
What the hell is right! Why aren’t I having some of this right now?! I think you have to make some for the both of us.
ON IT.
Did you make it?
WHOA. This is the cheesecake of my dreams. So good-lookin’!
Thank you!! I think we have the same dreams you and I. It’s amazing. Try it out!
Writing back to let you know it was delicious!!!!! The bourbon added such great flavor! I froze 2/3rds of it(it’s just my husband and me) and it’s just as good the 2nd time around! A keeper! Thank you so much, Jonathan, for the amazing recipe
Thank you for letting me know! So happy to hear that you and your husband enjoyed it!! You are very welcome!
I made this incredible cheesecake this weekend, it was such a hit! If you like banana pudding you will love this cheesecake. Not only does it taste good it was picture perfect too!. I baked it at 350 degrees in an electric oven for 1 hour 20 minutes before it was done. Thanks for sharing.
So, this looks great except that I have a nut allergy. Will I really miss anything if I don’t use the pecans in the crust, will the nilla wafers with butter hold up ok baked like a graham cracker crust? Also, was thinking of caramelizing some bananas in a bourbon caramel sauce to put on top instead of fresh bananas.
I’m sorry to hear about your nut allergy! But it will definitely hold up with just the nilla wafers and butter. You wont miss anything by omitting the pecans. It will still taste great, and even better with that bourbon caramel sauce!!!! Let me know how that turns out!
I like to use banana chips (dehydrated bananas) instead of pecans. The crust turns out wonderful. Also, try using a muffin pan to make mini versions of this and bring it to the office!!
Hello, incredible pictorial tutorial . i just subscribed to your blog, from seeing & pinning this banana cheesecake on Pinterest.
Thank you , Judith
Welcome new subscriber! Thank you very much, I’m so glad you stumbled upon my blog and I hope you try out some of the recipes soon!
Oh sweet Jesus. This looks so amazing. I cannot wait to try this out.
Thank you for putting the recipe in a condensed “card” format at the end. Most bloggers don’t do this making it impossible to a) get a complete ingredient list and b) make sure you have everything for the cooking process prior to starting.
Holy. Moses. Batman. First of all, I’ve never laughed so hard reading a recipe before, so props on that. Secondly, it’s currently almost 2 AM where I am and I’m about to drive to get bananas solely to make this before I go to bed so I can eat this for breakfast (okay, brunch, I don’t wake up early enough for proper breakfast). You are currently my new favorite person. Congrats. Bourbon for all.
i am making this tomorrow. in kathmandu, nepal. with a toaster oven. with cream cheese that costs 10 USD per 4 ounces. with cream that smells like an animal. not sure how successful this will be..but it’s for my cute nepali husband who picked this recipe out of many for his birthday. thanks for sharing.
Now that’s pure dedication!! That’s a lot of money for a bit of cream cheese. Hope you and your nepali husband both enjoyed it!
Two questions: how do you know how many wafers and pecans to throw in the food processor without measuring them when they are actually crumbs, and I used 1/2 cup of butter, but my crumbs feel TOO moist, any solutions for this?
Thank you so much for this recipe! My hubby wants a banana strawberry cheesecake so I thought about making a banana cheesecake with strawberry swirl. Will the burbon and strawberry clash, I wonder?
You’re very welcome! Bourbon and strawberry actually happen to be my favorite flavor combinations! No clash at all!! Let me know what your husband thinks!
I’m currently counting the seconds till I can pull it out of the fridge and put the finishing touches on this cheesecake! I used vanilla, not bourbon(I hope it’s just as good) just because I didn’t have any bourbon and I wasn’t going to go buy some just for the cheesecake. But if I ever have any in my house, I’m going to make this again. I’s so excited to eat this!
I’ll be omitting the bourbon and using vanilla. I also have some imitation rum extract. Would it work to use some of that? I’m sure it’s not as good as the bourbon but I’m not about to try. Religious reasons. I enjoyed reading your very funny and clever blog.
Also, how dense is this cheesecake? I’ll probably be making this for my son’s 29th birthday party. He wants a brownie crust. Do you think this cheesecake would be good with a brownie crust? Thanks.
You can definitely use the imitation rum extract. It’ll add extra flavor. The cheesecake actually isn’t that dense at all. It’s more on the airy side. Because of how long it bakes, I’m not sure if a brownie crust would work here. But if you wanted to add a chocolate element to it, you can use chocolate wafers for the crust instead! Hope that helps.
I just have to say that I made this a week ago and even though I completely forgot to place it in a water bath it came out wonderfully. My husband has requested that this become a more common sight in our fridge. Amazing recipe! Thanks for sharing.
Any suggestions for wha kind of bourbon to use?
I recommend a Makers Mark or a Knob Creek. Both of those have great flavor for this recipe!
This is kind of a weird question, but what color is your Kitchenaid mixer? I’ve been trying to decide what color to get for my kitchen and I LOVE the color of yours in your pictures! It looks like “Buttercup” but I just wanted to make sure.
It is buttercup!! You’re good! And I do have to say that it’s a great color!
I saw your cheesecake featured in a Buzzfeed article, and I love your writing style! The bit about the lemon slices cracked me up! Your photos with the step by step instructions are inspiring, as well! I will definitely make this cheesecake sometime this week and report back to you! My husband is a huge fan of bourbon and pecans, so we can’t wait to try this! Thanks so much!
This is an amazing recipe! Have you tried adding sour cream to the filling?
This was a cinch to make! Looking good in the oven!
Oh wow this looks gorgeouuusssss! I would really really love to try making this soon except now I’m staying in a crummy dorm room with no oven whatsoever. I was wondering, do you think I can get it cooked enough by steaming? I’m thinking it might work for the filling if I don’t make it too thick but I doubt it’ll firm up the crust… thoughts?
Great blog by the way!
First, WOW!!! What a recipe!! I’ve got a line of folks waiting for me to do this. I’m going to this weekend!! I can’t wait to see how it comes out. Although I think I’m going to use scotch rather than bourbon. Just like the taste better.
Thanks for posting!!!
I made this today and it was amazing!! Super light and fluffy!! It was a huge hit!!!
Thank you for this. I plan on making it today . Do you think amaretto will work instead of Bourbon ? Also if I add sour cream to mix will that make it more dense? thank you
Hello Laura, yes by all means, feel free to use amaretto! That will taste delicious! Let me know how it turns out!
I just found your recipe and it looks divine! I was thinking of making mini versions of this for a party using a mini cheesecake pan I have. Would I need to alter the ingredients or cook time at all? With mini cheesecakes, would you still need to use a water bath when baking or would they be ok to just put the mini cheesecake pan directly into the oven? Thanks so much!! Liz
Hello Liz! So glad you came across my recipe! By all means, feel free to make them into mini cheesecakes! No need to change the ingredients, you will though, have to alter the cooking time. I’d say about 10 to 15 minutes less in the oven. I’d check them after 30 minutes just to be sure. Also, no need for a water bath, since they’re tiny they don’t run the risk of cracking as much! Good luck!
Awesome
Excited to give these a try! Thanks so much, Jonathan!
I probably missed it somewhere….but what size springform pan did you use?
I used a 9-inch springform pan!
You are beautiful and you make beautiful things.
Jonathan, por lo que veo , eres de ascendencia latina, asi es que espero entiendas estas palabras y si no a traducir
Pero dónde estabas que no te conocia, tienes un blog que es una maravilla. Por favor, no cambies ni una coma de tus post son fabulosos, totalmente Amazing, la fotografia de lujo y todo tan bien explicado y hasta con sonrisas por la manera tan sincera que tienes de escribir, estas completamente loca, como yo. Vivan los locos!!!!!!!!
He llegado hasta tí , de la mano de el blog” Lola en la cocina”, exelente cocinera y aún mejor persona. Aun que, todos los blogueros son buenas personas, la generosidad de compartir vuestras recetas ya os hace buena gente. Sigo en privado.
Esta receta en concreto, me fascina y la haré pronto. Prometo enviarte fotos. Besitos y sigue asi de divino
Jonathan help! My 9 in pan isn’t working (bottom keeps dropping out) all I can use is my 8 in springform. …..how long should I bake it??!
I freaked out for nothing. ..ha!!… the 8 inch worked out great I baked it for one hour and it came out perfect!!….This cheesecake was amazing!! So decadent, and a real stunner
Haha, I’m glad it worked out for you! I’m sorry I couldn’t get to you in time! So happy to hear you liked it!
My birthday is coming up in a few days and I was wondering what special cake I could make myself since I am gluten free. I have just found my special cake! Thank you..I don’t even care I will be a year older, I just want to eat this, so bring it on!!
I just found your blog today and I must say I love it!
Out of all the recipes I decided to read this one because I have some leftover bananas and needed a good recipe.
I love all the side commentary and the way you talk (write) in the recipes. It adds a lot of fun and life to them and makes it even easier and more joyful to read. So thank you not only for the recipes but also the way you decide to give them out, with so much life and emotion and all the beautiful pictures.
This has got to be my favourite food blog from now on!!
Now I have a question about this recipe though, or any baking recipe for that matter, that includes eggs.
I’m not fully vegan but I don’t want to use eggs and I was wondering if there is something I can use instead of eggs for baking recipes. I heard baking powder does the same job, but I am not sure if it’s possible and how much I should add.
I hope you can help me out and reply back what would be a good substitute to eggs in baking recipes. Thank you very much!
Hi, first of off this looks amazing!!! I’m planning on making it for Thanksgiving Dinner. I would like to make it a little bit taller though, just for appearance. Would adding the 5th brick of cream cheese (making it 40 oz. in all) do this? And also, would that mean I would need to increase the rest of the ingredients in the filling by the same percentage? Would the cooking temperature change as well? Hope to hear back. Thanks!
Hello Danny, Thank you so much! This would be a great addition for Thanksgiving! So here’s what I would do…
Add 5 blocks cream cheese
1/2 cup brown sugar
1 1/4 cups granulated sugar
5 eggs
every thing else will stay the same. This might take a little bit more than an hour to bake BUT you should definitely began checking it at 45 minutes, then an hour, and then 1hour and 15m. Just to be sure. Ovens are different so you don’t want to depend on it too much. Keep checking it!
Thanks so much, Jonathan! You’re so kind! I’m making this puppy as I type this. Wish me luck! Thanks again!
I just got back from my families Christmas dinner and I made desert’s…… And I have been saving this recipe…. IT WAS THE HIT OF THE MEAL! It was amazing…..thank you so much for sharing it. I will make again for sure.
OMG I made this for Christmas desert it is fabolous.
Hi Jonathan
I would really like to make this to go on my dessert table, but I would like to use a 10in pan and make it a little taller. With that being said has anyone tried a 10 in pan, if so how did you increase the recipe.
Thanks in advance for your help!!!