Best Banana Cream Cheesecake Copycat Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BANANA CREAM CHEESECAKE (COPYCAT)



Banana Cream Cheesecake (Copycat) image

I found this recipe in Robbie's Recipe Collection (recipes.robbiehaf.com) and it is as close to the Cheesecake Factory's recipe as I have tasted.

Provided by SJG3483

Categories     Cheesecake

Time 2h

Yield 12 serving(s)

Number Of Ingredients 10

20 vanilla cream-filled sandwich style cookies
1/4 cup margarine, melted
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed banana
1/2 cup whipping cream
2 teaspoons vanilla extract
shredded coconut, for topping (optional)

Steps:

  • Use a blender to finely chop the cookies.
  • Add margarine and blend until they are well combines.
  • Press mixture into the bottom of a 10" springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese with electric mixer until creamy.
  • Beat in sugar and cornstarch followed by the eggs (one at a time).
  • Beat in bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
  • Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.

BANANA CREAM CHEESECAKE (COPYCAT)



Banana Cream Cheesecake (Copycat) image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 12

1 units for the crust
20 units vanilla
0.25 cups margarine
1 units for the filling
24 ounces cream cheese
0.666666666667 cups granulated sugar
2 tablespoons cornstarch
3 units eggs
0.75 cups bananas
0.5 cups whipping cream
2 teaspoons vanilla extract
1 units shredded coconut

Steps:

  • Use a blender to finely chop the cookies. Add margarine and blend until they are well combines. Press mixture into the bottom of a 10" springform pan and smooth it out. Refrigerate the crust while you make the filling.
  • Beat cream cheese with electric mixer until creamy. Beat in sugar and cornstarch followed by the eggs (one at a time). Beat in bananas, whipping cream, and vanilla. Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
  • Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly. Refrigerate cheesecake, uncovered, at least 6 hours.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Related Topics