Banana Cream Cheesecake is a decadent dessert that perfectly combines the rich creaminess of cheesecake with the delightful flavor of bananas, reminiscent of the famed offering from the Cheesecake Factory. This copycat recipe, sourced from Robbie’s Recipe Collection, promises to bring the essence of this beloved dessert into your own kitchen. With a cook time of 1 hour and 30 minutes, a prep time of 30 minutes, and a total time of 2 hours, this recipe falls under the category of desserts, fitting seamlessly into your weeknight culinary adventures, all within a timeframe of less than 4 hours.
Each slice of this luscious Banana Cream Cheesecake delivers a burst of flavor and satisfaction, making it an ideal treat for any occasion, whether it’s a casual weeknight indulgence or a special celebration.
To embark on this delightful culinary journey, gather the following ingredients:
- 20 cookies (for the crust)
- 1/4 cup margarine
- 24 ounces cream cheese
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 eggs
- 3 ripe bananas
- 3/4 cup whipping cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons shredded coconut (optional)
Before you begin, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking perfection.
Now, let’s delve into the step-by-step instructions for crafting this delectable Banana Cream Cheesecake:
- Start by preparing the crust. Using a blender, finely chop the cookies until they reach a crumb-like consistency.
- Add the margarine to the blender with the cookie crumbs and blend until the ingredients are well combined.
- Press the mixture firmly into the bottom of a 10-inch springform pan, ensuring an even layer across the base. Smooth it out using the back of a spoon or spatula.
- Place the prepared crust in the refrigerator to chill while you move on to preparing the filling.
For the filling:
- In a large mixing bowl, beat the cream cheese with an electric mixer until it becomes creamy and smooth.
- Gradually add the granulated sugar and cornstarch to the cream cheese, continuing to beat until fully incorporated.
- Add the eggs to the mixture, one at a time, beating well after each addition.
- Mash the ripe bananas and add them to the cream cheese mixture, along with the whipping cream and vanilla extract. Beat until all ingredients are thoroughly combined and the mixture is smooth and creamy.
- Pour the filling mixture over the prepared crust in the springform pan, spreading it out evenly.
Baking the cheesecake:
- Place the filled springform pan on a sturdy cookie sheet to catch any potential drips during baking.
- Bake the cheesecake in the preheated oven at 350 degrees Fahrenheit for the first 15 minutes.
- After 15 minutes, reduce the oven temperature to 200 degrees Fahrenheit (95 degrees Celsius) and continue baking for an additional 75 minutes, or until the center of the cheesecake is almost set.
Optional: During the last 20 minutes of baking, sprinkle the shredded coconut evenly over the top of the cheesecake for an added layer of flavor and texture.
- Once baked to perfection, remove the cheesecake from the oven and allow it to cool completely in the springform pan.
- Once cooled, refrigerate the cheesecake, uncovered, for at least 6 hours to allow it to set and firm up.
When ready to serve, carefully remove the rim of the springform pan by running a warm knife around the edge of the cake to ensure it releases cleanly. Then, slice into generous portions and indulge in the creamy, banana-infused goodness of this exquisite dessert.
With its heavenly blend of creamy cheesecake, ripe bananas, and delicate coconut accents, this Banana Cream Cheesecake is sure to become a cherished favorite among your family and friends. Whether enjoyed as a sweet ending to a meal or as a delightful treat any time of day, this copycat recipe faithfully captures the essence of the beloved Cheesecake Factory original, allowing you to savor its irresistible flavor from the comfort of your own kitchen.
