My family and I had the Cheesecake Factory banana cheesecake in Nashville, and it was the best we've ever had. When I came home, I was determined to re-create it. I came up with this recipe, and it tastes almost identical to the original. Garnish with more fresh banana slices if desired.
Ingredients
- 20 vanillas sandwich cookies , such as Oreo Golden Original Sandwich Cookies®
- 0.25 cups margarine
Instructions
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1
Preheat the oven to 350 degrees F (175 degrees C).
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2
Make the crust: Pulse cookies in a food processor until finely crushed. Add margarine and pulse until well blended. Press crumb mixture into the bottom of a 10-inch springform pan. Refrigerate until ready to use.
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3
Make the filling: Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Mix in sugar and cornstarch until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, cream, and vanilla until well combined. Pour filling into chilled crust and place the pan on a baking sheet.
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4
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 200 degrees F (95 degrees C) and continue baking until the center is almost set, about 1 hour 15 minutes. Remove from the oven and set on a wire rack.
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5
Run the tip of a table knife around the edges of the pan and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
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6
When ready to serve, make the whipped cream: Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually mix in sugar and vanilla; continue to beat until soft peaks form.
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7
Spread whipped cream over chilled cheesecake.
Nutrition Facts
Per serving
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