CHEESECAKE FACTORY® BANANA CHEESECAKE WITH HOMEMADE WHIPPED CREAM
My family and I went to the Cheesecake Factory® in Nashville and we got the best cheesecake I had ever had. I came home and was determined to figure the recipe out. I tried it out one weekend and it tasted almost identical of the original. Garnish with more fresh banana slices.
Provided by Allison
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 7h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cookies in a food processor; pulse until finely crushed. Add margarine; pulse until well blended. Press the crumb mixture into the bottom of a 10-inch springform pan. Refrigerate crust until ready to use.
- Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Add 2/3 cup sugar and cornstarch; beat until blended. Add eggs, 1 at a time, beating well after each addition. Beat in bananas, 1/2 cup cream, and 1 tablespoon vanilla extract until well combined. Pour cream cheese mixture into the crust. Lay the pan on a baking sheet.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 200 degrees F (95 degrees C); continue baking until center is almost set, about 1 hour 15 minutes.
- Loosen edges of cheesecake from the pan. Refrigerate, uncovered, until completely chilled, 6 hours to overnight.
- Beat 2 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1/4 cup sugar and 1 tablespoon vanilla extract gradually, continuing to beat until soft peaks form. Top cheesecake with whipped cream.
Nutrition Facts : Calories 935.9 calories, Carbohydrate 61.5 g, Cholesterol 265.2 mg, Fat 72.2 g, Fiber 1.1 g, Protein 12.3 g, SaturatedFat 38.5 g, Sodium 503.5 mg, Sugar 26.3 g
BANANA CREAM CHEESECAKE
Here is a lovely no-bake dessert. Add a dash of cinnamon to the graham cracker crust if you'd like. -Margie Snodgrass, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Nutrition Facts : Calories 436 calories, Fat 24g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 405mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESECAKE FACTORY CHEESECAKE
I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.
Provided by XAnnette
Categories Cheesecake
Time 3h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
- Cheesecake: All above ingredients should be at room temperature before your begin.
- Start by beating the cream cheese until light and fluffy.
- Keep the mixer on a low setting throughout the beating and mixing process.
- Add the sugar a little at a time and continue beating until creamy.
- Add one egg at a time and beat after each egg.
- When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
- Add the sour cream last and beat well.
- Pour cream cheese into the spring pan.
- Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
- When time is up, turn oven off, prop open oven door and leave in oven for one hour.
- After one hour, remove from oven.
- Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
- A cheesecake should season.
- The wait is worth it.
- The flavor ripens and becomes enriched.
Nutrition Facts : Calories 696.5, Fat 53.9, SaturatedFat 26.7, Cholesterol 248.7, Sodium 406.3, Carbohydrate 43.8, Fiber 1.1, Sugar 38.8, Protein 12.4
BANANA CREAM CHEESECAKE (COPYCAT)
I found this recipe in Robbie's Recipe Collection (recipes.robbiehaf.com) and it is as close to the Cheesecake Factory's recipe as I have tasted.
Provided by SJG3483
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Use a blender to finely chop the cookies.
- Add margarine and blend until they are well combines.
- Press mixture into the bottom of a 10" springform pan and smooth it out.
- Refrigerate the crust while you make the filling.
- Beat cream cheese with electric mixer until creamy.
- Beat in sugar and cornstarch followed by the eggs (one at a time).
- Beat in bananas, whipping cream, and vanilla.
- Pour mixture into crust.
- Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
- Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
- 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.
- Refrigerate cheesecake, uncovered, at least 6 hours.
CHEESECAKE FACTORY® BANANA CHEESECAKE WITH HOMEMADE WHIPPED CREAM
My family and I went to the Cheesecake Factory® in Nashville and we got the best cheesecake I had ever had. I came home and was determined to figure the recipe out. I tried it out one weekend and it tasted almost identical of the original. Garnish with more fresh banana slices.
Provided by Allison
Categories Cheesecake
Time 7h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cookies in a food processor; pulse until finely crushed. Add margarine; pulse until well blended. Press the crumb mixture into the bottom of a 10-inch springform pan. Refrigerate crust until ready to use.
- Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Add 2/3 cup sugar and cornstarch; beat until blended. Add eggs, 1 at a time, beating well after each addition. Beat in bananas, 1/2 cup cream, and 1 tablespoon vanilla extract until well combined. Pour cream cheese mixture into the crust. Lay the pan on a baking sheet.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 200 degrees F (95 degrees C); continue baking until center is almost set, about 1 hour 15 minutes.
- Loosen edges of cheesecake from the pan. Refrigerate, uncovered, until completely chilled, 6 hours to overnight.
- Beat 2 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1/4 cup sugar and 1 tablespoon vanilla extract gradually, continuing to beat until soft peaks form. Top cheesecake with whipped cream.
Nutrition Facts : Calories 935.9 calories, Carbohydrate 61.5 g, Cholesterol 265.2 mg, Fat 72.2 g, Fiber 1.1 g, Protein 12.3 g, SaturatedFat 38.5 g, Sodium 503.5 mg, Sugar 26.3 g
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