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The Cheesecake Factory’s Banana Cream Cheesecake Recipe

Banana Cream Cheesecake copycat - The Cheesecake Factory's Banana Cream Cheesecake Recipe
Rating

More About The Cheesecake Factory's Copycat Banana Cream Cheesecake Recipe

"I found this recipe in Robbie's Recipe Collection (recipes.robbiehaf.com) and it is as close to the Cheesecake Factory's recipe as I have tasted."

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Yields11 Servings
Cook Time2 hrs 40 minsTotal Time2 hrs 40 mins
FOR THE CRUST
 20 Vanilla cream-filled sandwich style cookies
 14 cups Margarine, melted
FOR THE FILLING
 24 oz Cream cheese, softened
 23 Granulated sugar
 2 tbsp Cornstarch
 3 Eggs
 34 cups Mashed banana
 12 cups Whipping cream
 2 tbsp Vanilla extract
 shredded coconut, for topping (optional)
1

Use a blender to finely chop the cookies.

2

Add margarine and blend until they are well combines.

3

Press mixture into the bottom of a 10" springform pan and smooth it out.

4

Refrigerate the crust while you make the filling.

5

Beat cream cheese with electric mixer until creamy.

6

Beat in sugar and cornstarch followed by the eggs (one at a time).

7

Beat in bananas, whipping cream, and vanilla.

8

Pour mixture into crust.

9

Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.

10

Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.

11

Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.

12

Refrigerate cheesecake, uncovered, at least 6 hours.

Ingredients

FOR THE CRUST
 20 Vanilla cream-filled sandwich style cookies
 14 cups Margarine, melted
FOR THE FILLING
 24 oz Cream cheese, softened
 23 Granulated sugar
 2 tbsp Cornstarch
 3 Eggs
 34 cups Mashed banana
 12 cups Whipping cream
 2 tbsp Vanilla extract
 shredded coconut, for topping (optional)

Directions

1

Use a blender to finely chop the cookies.

2

Add margarine and blend until they are well combines.

3

Press mixture into the bottom of a 10" springform pan and smooth it out.

4

Refrigerate the crust while you make the filling.

5

Beat cream cheese with electric mixer until creamy.

6

Beat in sugar and cornstarch followed by the eggs (one at a time).

7

Beat in bananas, whipping cream, and vanilla.

8

Pour mixture into crust.

9

Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.

10

Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.

11

Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.

12

Refrigerate cheesecake, uncovered, at least 6 hours.

Notes

The Cheesecake Factory’s Banana Cream Cheesecake Recipe

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