From Recipezaar. I must seriously be wanting cheesecake, huh? :)
I've included several reviews and suggestions at the bottom.
Copycat Cheesecake Factory's Fresh Banana Cream Cheesecake!
RECIPE BY: SJG3483
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.
For the crust
20 vanilla cream-filled sandwich style cookie
1/4 cup margarine, melted
For the filling
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 egg
3/4 cup mashed banana
1/2 cup whipping cream
2 teaspoons vanilla extract
shredded coconut, for topping (optional)
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.
This recipe is worth all it's stars and more. It was my first time baking a cheesecake and I must admit I was a little intimidated. But the recipe instructions were nice and clear and it turned out to be simple enough to prepare. I used half regular and half overripe bananas as that is what I had to hand and after baking for the 75 mins I kept the cheesecake in the oven for an hour with it turned off (at the suggestion of another reviewer). Then I allowed it to chill in the refrigerator overnight. The result was a perfectly textured, creamy bananary cheesecake which more than met my expectations and everyone enjoyed. The banana cream cheesecake from The Cheesecake Factory is the only one I buy every time and this tasted JUST like it! (I can make my own in future!). Thank you so much for sharing
My family thought this was great. I did add 1/4 cup of banana liqueur for extra flavor. My mom thought it wasnt sweet enough.
I just made this into the cupcakes with a vanilla buscuit as the base. It is delicious!! I baked them at 350 for about 15 minutes. They freeze well too.
Made this recipe, but made cupcake-sized cakes with it. Just pressed 1 T. of the crust into foil muffin tins and then filled each cup 3/4 full and then baked at 325* for 20 minutes. They came out moist and banana-y, just beautiful! Topped with whipped cream and dark chocolate shavings. A definate keeper.
This was the best! I used golden oreos (yum) for the crust. I baked it in a water bath...it took much longer to cook than posted, but I used a 9 inch springform pan, so that may be why it took longer. It was no big deal, I just kept checking on it every 10 minutes or so until it was set. I let it sit in the oven with the door propped open overnight (which is what my mom always does with cheesecakes) and it was fantastic! I did not add the coconut. Our new favorite dessert in this house!
I made 3 of these for the holidays. Everyone has raved about how wonderful it is and always requests the recipe. Based on some of the previous reviews, after cooking for the 75 minutes, I turned the oven off and left in for another hour and it came out the perfect texture. Thanks for sharing such a wonderful recipe.
Yummy....I could not wait to try this...It was so good. I had to cook mine for about 80 minutes, the center was still very jiggly. It probably could have used another 5 minutes. But, OMG...this was so creamy and so good. My family was in heaven. Thanks for the wonderful recipe!!!
I don't know what happened, but mine was raw in the center like another reviewer said. I have a oven thermometor, and I used a timer. The only thing I did differently was to cook it 10 extra minutes. Even with the extra time it was still gooey in the middle. I was just expecting this dense cheesecake. I love bananas, and I love the cheescake so I had very high hopes. I didn't put any stars because I thought I might try again. Any suggestions to what might have went wrong?
Star