Cheesecake Factory Banana Cream Cheesecake
A copycat of The Cheesecake Factory's banana cream cheesecake: a graham-cracker crust, a creamy vanilla-banana cheesecake and a whipped-cream top. NOTE: the source clipping for this recipe contains only the title and no method or ingredient list, so the amounts and steps below are a clearly-labelled classic reconstruction of this well-known dessert.
⏱️ Prep: 20 min🍳 Cook: 60 min
Nutritionper 100 g›
320
Calories
5g
Protein
28g
Carbs
21g
Fat
Ingredients
| 1 1/2 cups (150 g) | graham cracker crumbs |
| 6 tbsp (85 g) | melted butter |
| 3 packages (680 g) | cream cheese, softened |
| 1 cup (200 g) | granulated sugar |
| 3 large | eggs |
| 1/2 cup (120 ml) | sour cream |
| 2 tsp | vanilla extract |
| 2 (about 240 g) | ripe bananas, mashed |
| 2 cups (480 ml) | sweetened whipped cream (to top) |
| to taste | fresh banana slices (to garnish) |
Instructions
NOTE: The source provided only a title (no ingredients or method). The following is a standard/classic banana cream cheesecake method, provided for reference.
- Preheat oven to 160°C (325°F). Mix graham cracker crumbs with melted butter and press into the bottom of a 23 cm (9-inch) springform pan. Bake 10 minutes, then cool.
- Beat cream cheese with sugar until smooth. Beat in eggs one at a time, then sour cream, vanilla and mashed ripe banana.
- Pour the batter over the crust and bake about 55-65 minutes, until the edges are set and the centre still jiggles slightly.
- Cool to room temperature, then refrigerate at least 6 hours or overnight.
- Before serving, top with sweetened whipped cream and fresh banana slices.