Cheesecake Factory Banana Cheesecake with Homemade Whipped Cream
Description
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 vanilla sandwich cookies (such as oreo golden original sandwich cookies®)
- ¼ cup margarine
- 24 ounces cream cheese, softened
- ⅔ cup white sugar
- 2 tablespoons cornstarch
- 3 large eggs
- ¾ cup mashed bananas
- ½ cup heavy whipping cream
- 1 tablespoon vanilla extract
- 2 cups heavy whipping cream
- ¼ cup white sugar, or to taste
- 1 tablespoon vanilla extract
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread whipped cream over chilled cheesecake.
