Banana Cream Cheesecake

Banana Cream Cheesecake

A few years ago, our restaurant of choice was always Cheesecake Factory. And every time we went, I always got the Banana Cream Cheesecake. One day I came across a copycat recipe for their cheesecake and saved it, but never tried it until recently. It was surprisingly much easier to make than I thought it would be, and amazingly delicious.

Banana Cream Cheesecake
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
8 hrs
Course: Dessert
Servings: 1 cake
  • 20 vanilla sandwich cookies
  • 1/4 cup butter melted
  • 24 oz cream cheese softened
  • 2/3 cup sugar
  • 2 tbsp cornstarch
  • 3 eggs
  • 2 bananas mashed
  • 1/2 cup heavy whipping cream
  • 2 tsp vanilla extract
  1. Preheat oven to 350
  2. Place cookies in a blender, process with on/off pulse until finely crushed
  3. Add butter and process with pulses until blended
  4. Press crumb mixture onto bottom and sides of 10 inch spring form pan
  5. Refrigerate crust while making filling
  6. Beat cream cheese in large bowl with electric mixer at medium speed until creamy
  7. Add sugar and cornstarch and beat until blended
  8. Add eggs, one at a time, beating well after each addition
  9. Beat in bananas, whipping cream, and vanilla
  10. Pour cream cheese mixture into prepared crust
  11. Place pan on cookie sheet and bake 15 minutes
  12. Reduce oven temperature to 200 and continue cooking for 75 minutes or until center is almost set
  13. Loosen edges of cheesecake
  14. Cool completely on wire rack before removing rim of pan
  15. Refrigerate cheesecake, uncovered, 6 hours or overnight
  16. Allow cheesecake to stand at room temperature 15 minutes before serving

Banana Cream Cheesecake Banana Cream Cheesecake

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