Decadent Banana Cream Cheesecake
Indulge in this luscious, creamy Banana Cream Cheesecake, inspired by the iconic Cheesecake Factory's recipe. This dessert combines a rich cream cheese filling infused with ripe mashed bananas and a buttery cookie crust, creating a perfect harmony of flavors and textures. Topped with a light and airy layer of whipped cream and a sprinkle of shredded coconut, this cheesecake is not only visually appealing but also a delightful treat for banana lovers. Ideal for special occasions or a sweet ending to any meal, this delightful cheesecake will elevate your dessert game to new heights.
N/A
Servings
350
Calories
10
Ingredients
Ingredients
vanilla cream-filled sandwich cookies
20 (finely crushed)
margarine
1/4 cup (melted)
cream cheese
24 ounces (softened)
granulated sugar
2/3 cup (none)
cornstarch
2 tablespoons (none)
eggs
3 (large)
mashed banana
3/4 cup (mashed)
whipping cream
1/2 cup (none)
vanilla extract
2 teaspoons (none)
shredded coconut
to taste (for topping (optional))
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a blender, finely crush the vanilla cream-filled sandwich cookies until they resemble coarse crumbs.
3
In a mixing bowl, combine the crushed cookies with the melted margarine, stirring until fully combined.
4
Press the cookie mixture evenly into the bottom of a 10-inch springform pan to form the crust. Use a flat-bottomed glass to smooth it out.
5
Place the crust in the refrigerator while preparing the filling to ensure it firms up.
6
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth.
7
Gradually add the granulated sugar and cornstarch, mixing until well incorporated.
8
Add the eggs, one at a time, beating well after each addition, ensuring the mixture is smooth.
9
Fold in the mashed banana, whipping cream, and vanilla extract until evenly blended.
10
Carefully pour the cream cheese mixture onto the chilled crust, spreading it out evenly.
11
Place the springform pan on a cookie sheet and bake in the preheated oven for 15 minutes.
12
After 15 minutes, reduce the oven temperature to 200°F (93°C), and continue baking for an additional 75 minutes, or until the center of the cheesecake is almost set. If desired, add shredded coconut during the last 20 minutes of baking.
13
Remove the cheesecake from the oven and allow it to cool completely in the pan. To prevent cracks, gently run a warm knife around the edge of the cake before removing the rim of the springform pan.
14
Refrigerate the cheesecake uncovered for at least 6 hours, or overnight for best results, to allow the flavors to meld and the texture to set.
Nutrition Information
24g
Fat
28g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Banana Cream Cheesecake.
What was the inspiration for this cheesecake?
This dessert is inspired by the iconic Cheesecake Factory's banana cream cheesecake recipe.
What type of cookies are used for the crust?
The crust is made from 20 vanilla cream-filled sandwich cookies.
How do I prepare the cookie crust?
Finely crush the cookies in a blender, mix with melted margarine, and press into a 10-inch springform pan.
What size springform pan is required?
A 10-inch springform pan is recommended for this recipe.
How much cream cheese is needed for the filling?
You will need 24 ounces of softened cream cheese.
Why is cornstarch used in the filling?
Cornstarch is added along with the sugar to help stabilize the cheesecake and provide a smooth texture.
How many eggs are required for the recipe?
The recipe calls for 3 large eggs.
How much banana is used in the cheesecake?
The recipe requires 3/4 cup of mashed banana.
Is there whipping cream in the batter?
Yes, 1/2 cup of whipping cream is folded into the filling mixture.
What is the initial baking temperature?
The oven should be preheated and the cheesecake baked initially at 350°F (175°C) for 15 minutes.
What is the second baking temperature and duration?
Reduce the heat to 200°F (93°C) and bake for an additional 75 minutes.
How can I prevent the cheesecake from cracking?
To prevent cracks, gently run a warm knife around the edge of the cake before removing the springform rim.
How long should the cheesecake chill before serving?
It should be refrigerated for at least 6 hours, though overnight is recommended for best results.
Is the coconut topping mandatory?
No, the shredded coconut is optional and can be added to taste.
When should I add the coconut if I choose to use it?
If desired, add the shredded coconut during the last 20 minutes of the baking process.
What are the calorie counts for this recipe?
Each serving contains approximately 350 calories.
How much fat is in one serving?
There are 24 grams of fat per serving.
How many carbohydrates are in a serving?
There are 28 grams of carbohydrates per serving.
What is the protein content per serving?
There are 4 grams of protein per serving.
Should the cheesecake be covered while in the fridge?
The instructions suggest refrigerating the cheesecake uncovered for at least 6 hours.
How much margarine is used for the crust?
1/4 cup of melted margarine is used to bind the cookie crumbs.
How much vanilla extract is needed?
The recipe calls for 2 teaspoons of vanilla extract.
How should I add the sugar and cornstarch?
Gradually add them to the beaten cream cheese, mixing until well incorporated.
Can I use a blender for the whole recipe?
A blender is used for the cookies, but an electric mixer is recommended for the filling to ensure it is creamy and smooth.
What should I use to smooth the crust?
A flat-bottomed glass is useful for smoothing the cookie mixture evenly into the pan.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is almost set after the 75-minute baking period at 200°F.
Should the eggs be added all at once?
No, eggs should be added one at a time, beating well after each addition.
Is the coconut toasted?
Adding it during the last 20 minutes of baking will lightly toast the shredded coconut.
How do I mix the banana into the batter?
Fold in the mashed banana along with the whipping cream and vanilla extract until evenly blended.