One slice of banana cream cheesecake with a dollop of whipped cream on top on a small round white plate with a white and grey towel and the rest of the cheesecake behind all on a white surface

Banana Cream Cheesecake

Try this copycat recipe for Cheesecake Factory's Banana Cream Cheesecake that is easy to make and tastes delicious!
Course Dessert
Cuisine American
Keyword banana, cake, cheesecake
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 6 hours
Total Time 8 hours
Servings 8 slices
Calories 663kcal
Author Stephanie Lynch



  • 20 vanilla sandwich cookies
  • 1/4 cup butter melted
  • 24 oz cream cheese softened
  • 2/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 3 eggs
  • 2 bananas mashed
  • 1/2 cup heavy whipping cream
  • 2 tsp vanilla extract


  • Preheat oven to 350F
  • Place cookies in a blender, process with on/off pulse until finely crushed
  • Add butter and process with pulses until blended
  • Press crumb mixture onto bottom and sides of 10 inch spring form pan
  • Refrigerate crust while making filling
  • Beat cream cheese in large bowl with electric mixer at medium speed until creamy
  • Add sugar and cornstarch and beat until blended
  • Add eggs, one at a time, beating well after each addition
  • Beat in bananas, whipping cream, and vanilla
  • Pour cream cheese mixture into prepared crust
  • Place pan on cookie sheet and bake 15 minutes
  • Reduce oven temperature to 200 and continue cooking for 75 minutes or until center is almost set
  • Loosen edges of cheesecake
  • Cool completely on wire rack before removing rim of pan
  • Refrigerate cheesecake, uncovered, 6 hours or overnight
  • Allow cheesecake to stand at room temperature 15 minutes before serving


Serving: 1slice | Calories: 663kcal | Carbohydrates: 51g | Protein: 9g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 191mg | Sodium: 458mg | Potassium: 284mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1646IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg