Banana Cream Cheesecake

Banana Cream Cheesecake

Joy Cowling Andrews

"This is supposed to taste like Cheesecake Factory's version, but I lightened it up a bit."
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Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  1. To make the crust, place the cookies in a blender; pulse until finely crushed. Add the butter; process with pulses until combined. Press the mixture into the bottom of a 10-inch springform pan, refrigerate.
  2. To make the filling, beat the cream cheese in a large bowl with an electric mixer until creamy. Add the sugar and cornstarch; beat until blended. Add the eggs, one at a time, and continue beating. Mix in the bananas, heavy cream and vanilla until incorporated.
  3. Pour the cream cheese mixture into the chilled crust.
  4. Place the pan on a cookie sheet and back for 15 minutes in preheated 350 oven.
  5. Reduce teh oven temperature to 200 and continue baking for 1 hour, 15 minutes or until the center is set.
  6. Loosen the edges of the cheesecake; let cool completely on a wire rack before removing the rim of the pan. Refrigerate, uncovered for 6 hours. Allow the cheesecake to stand at room temperature for 15 minutes before serving.
  7. Top the cheesecake with Cool Whip and sliced bananas.


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