Cheesecake Factory Banana Cream Cheesecake
A copycat of The Cheesecake Factory's banana cream cheesecake, with a vanilla sandwich cookie crust and a rich banana-flavored cream cheese filling baked low and slow.
⏱️ Prep: 30 min🍳 Cook: 90 min🍽️ Makes 12
Nutritionper 1 slice (~120 g)›
320
Calories
5g
Protein
26g
Carbs
22g
Fat
Ingredients
| 20 | vanilla sandwich cookies |
| 1/4 cup (55 g) | butter, melted |
| 24 oz (680 g) | cream cheese, softened |
| 2/3 cup (135 g) | granulated sugar |
| 2 tbsp | cornstarch |
| 3 | eggs |
| 2 | bananas, mashed |
| 1/2 cup (120 ml) | heavy whipping cream |
| 2 tsp | vanilla extract |
Instructions
- Preheat the oven to 350°F (175°C).
- Place the cookies in a blender and process with on/off pulses until finely crushed. Add the melted butter and pulse until blended.
- Press the crumb mixture onto the bottom and sides of a 10-inch (25 cm) springform pan. Refrigerate the crust while making the filling.
- Beat the cream cheese in a large bowl with an electric mixer on medium speed until creamy. Add the sugar and cornstarch and beat until blended.
- Add the eggs one at a time, beating well after each addition. Beat in the mashed bananas, whipping cream and vanilla.
- Pour the cream cheese mixture into the prepared crust. Place the pan on a cookie sheet and bake 15 minutes.
- Reduce the oven to 200°F (95°C) and continue baking for 75 minutes, or until the center is almost set.
- Loosen the edges of the cheesecake. Cool completely on a wire rack before removing the rim of the pan.
- Refrigerate the cheesecake, uncovered, for 6 hours or overnight. Let stand at room temperature 15 minutes before serving.