How to Make Cheesecake Factory Banana Cheesecake with Homemade Whipped Cream - A Step-by-Step Guide

If you're a fan of the Cheesecake Factory's decadent desserts, then this recipe is sure to be a hit. Their Banana Cheesecake with Homemade Whipped Cream is a dreamy, creamy confection that brings together the rich flavors of banana and cheesecake in a single, indulgent dessert. Whether you're hosting a dinner party or simply craving a sweet treat, this recipe is perfect for any occasion.

One of the best parts about making this dessert at home is that you can customize it to your own t...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 5 hrs
  • Total Time: 6 hrs 55 mins
  • Servings: 8
  • Yield: 1 10-inch cheesecake

  • 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.
  • Nutrition

    936 cal.

    • Total Fat: 72g
    • Saturated Fat: 39g
    • Cholesterol: 265mg
    • Sodium: 504mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 12g
    • Vitamin C: 2mg
    • Calcium: 140mg
    • Iron: 2mg
    • Potassium: 300mg