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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (123g) Recipe makes 12 servings |
||
| Calories 423 | ||
| Calories from Fat 286 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.8g | 48% | |
| Saturated Fat 16.3g | 81% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 128mg | 42% | |
| Sodium 291mg | 12% | |
| Potassium 143mg | 4% | |
| Total Carbohydrate 28.6g | 9% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 19.2g | ||
| Protein 7.0g | 13% | |
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Banana Cream Cheesecake (Copycat)
SERVES 12
Ingredients
For the crust
- 20 vanilla cream-filled sandwich style cookies
- 1/4 cup margarine, melted
For the filling
- 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)
Directions
1
Use a blender to finely chop the cookies.2
Add margarine and blend until they are well combines.3
Press mixture into the bottom of a 10" springform pan and smooth it out.4
Refrigerate the crust while you make the filling.5
Beat cream cheese with electric mixer until creamy.6
Beat in sugar and cornstarch followed by the eggs (one at a time).7
Beat in bananas, whipping cream, and vanilla.8
Pour mixture into crust.9
Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.10
Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.11
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.12
Refrigerate cheesecake, uncovered, at least 6 hours.
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Browse similar recipes by category
- Course > Desserts > Cheesecakes
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 4 hours
- Occasion > Novelty > Copycat
- Occasion > Everyday
Featured Reviews for This Recipe
From: chef janell
On Apr 29, 2009
Ok so I could not follow the recipe. hehehehee I did not have 24 oz of cream cheese so I had only 2-8 oz cream cheese and 8 oz laughing cow, so I used that. I had 3 over ripe bananas so I used them all. My eggs were small ones so I used 4, I did not have whipping cream so I used sour cream. I did not have vanilla cookies so used graham crackers... With all that... I baked it at 350 for 20 min then turned down to 250 for 75 min. Center was semi firm at that point. It turned out very YUMMY! (a recipe is only a sugestion)!! : ) THANK YOU THANK YOU.
From: *PickyKids*
On Dec 26, 2008
This is by far the most beautiful cheesecake I have ever made, and I make a lot! The cooking directions were great! The only problem I had -and if I had read more reviews maybe this would have been mentioned- I chose too green of banannas. I'm thinking the stage just before the brown spots appear would have been PERFECT. The bananas I used had a tiny bit of green on the stem. The cheesecake wasn't sweet enough. That being said it was still very good. I served it with Whipped cream on top- made from a recipe here. I will definately make this again- with riper bananas!
From: Kellogs
On Sep 1, 2006
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 
From: Zaria
On Mar 27, 2005
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 think because she was sick.
ideas from Recipezaar
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