53 Reviews of Banana Cream Cheesecake (Copycat)

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.

From: Dugald

On Mar 5, 2005

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.

From: BothFex

On Sep 15, 2003

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.

From: Foxyrae

On Aug 18, 2006

This recipe was great! I changed it slightly, using the 1/3 fat Neufchâtel cream cheese and fat free cool whip. Really creamy! I also added an extra banana and the flavor is just right! I will definately be making this again! (especially since the first one has all but vanished in only a day!) Thanks!

From: Lightly Toasted

On May 10, 2004

This was fabulous----rave reviews from everyone. I used Snackwells sugar free cookies for the crust,and substituted Splenda for the sugar. Very good. Wonderful banana flavor.

From: lbandbuggy

On Sep 18, 2007

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!

From: msm in Michigan

On Nov 16, 2004

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?

From: Wanda Bonham

On Dec 24, 2004

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.

From: LoriInIndiana

On Sep 1, 2004

This was my first attempt at a "real" cheesecake. I am happy to report that this is not intimidating at all, like I thought it would be. It was pretty easy to do and tasted wonderful to beat. My sis and bil said it was better than Cheesecake Factory's and I'll have to take their word for it, since I've never been there. It is NOT hard, try it!!