Cheesecake Factory Banana Cheesecake with Homemade Whipped Cream

Servings:

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.

Prep
13 min
Cook
86 min
Servings
Difficulty
Hard

Ingredients

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 7 Spread whipped cream over chilled cheesecake.

Nutrition per serving

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