Friday was National Banana Cream Pie Day in the U.S., and although I wasn't intending to celebrate per se, the holiday did remind me that I've been wanting to write a vegan recipe for a banana cream pie-inspired cheesecake for a while. (If ever you're in a stump for something new to try, look up the food holidays for the month, and you might be surprised what inspires you.) I came up with this Vegan Banana Cream Cheesecake, and I can confidently say that the cake was a success; my husband and I are about to savor the last two pieces after our dinner this evening. A creamy, banana-infused cheesecake filling (without dairy or eggs, of course) is baked on top of a simple dairy-free graham cracker crust and then the cake is topped off with a layer of banana slices and Dark Chocolate Ganache. It sounds complicated, but really, the recipe comes together really quickly. (And it's really, really delicious.)
I think I am going to experiment with this recipe with a few other banana-friendly additions like pecans and maybe even some rum flavoring in the future, but for now, I'm just looking forward to tonight's dessert!
Photo © 2012 Ashley Skabar, licensed to About.com, Inc.
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