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."
 
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photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Heidi S. photo by Heidi S.
photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
photo by Rhonda J photo by Rhonda J
photo by Nancy R. photo by Nancy R.
Ready In:
2hrs
Ingredients:
10
Serves:
12
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ingredients

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directions

  • 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.

Questions & Replies

  1. HELP! I'm just learning to cook and this was my first cheesecake. I went by the recipe exactly. But it flopped. It did not rise. I did it 350 for 15 min then 200 for 75 min. When it finally cooled and I took the ring off it was only about an 1/8 of a inch and uncooked. Needless to say it went in garbage. Please help!
     
  2. Do you think with recipe would work with gluten-free cookies? My granddaughter has celiac disease but I know she would love this.
     
  3. Has anyone made this with ALLULOSE sweetener?
     
  4. I followed this recipe exactly as written except I cooked it at 225 for 90 minutes after the initial 350 for 15 minutes. I let it cool completely before putting it in the fridge. I finally ate it and I get the most sour disgusting tangy flavor lingering on my tongue. It tasted so bad I wanted to cry. I'm pretty sure it's because of the cornstarch with the banana and cream cheese that turned out to be a horrible combination. What a complete waste of time and ingredients. If you value your taste buds, don't make this cheesecake.
     
  5. I followed this recipe exactly as written except I cooked it at 225 for 90 minutes after the initial 350 for 15 minutes. I let it cool completely before putting it in the fridge. I finally ate it and I get the most sour disgusting tangy flavor lingering on my tongue. It tasted so bad I wanted to cry. I'm pretty sure it's because of the cornstarch with the banana and cream cheese that turned out to be a horrible combination. What a complete waste of time and ingredients. If you value your taste buds, don't make this cheesecake.
     
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Reviews

  1. I cheated a bit by using 2 store bought graham crusts, had to adjust baking time and used Cool Whip but no coconut for the topping. Easy, creamy and delicious. Next time will make my own crust as directed.
     
  2. I made this with a water bath but followed all the rest of the directions exactly. The texture was the perfect, creamy consistency with NO cracks. The cooking times stated were perfect. Everyone thought it was yummy. Mine came out really short so next time I think I'll use a smaller pan- maybe an 8 or 9 inch. I only used one banana cause somebody around here ate all the bananas up! It was fine with just the one but next time I'll use 2 or 3 to give it more banana flavor. Thanks for sharing this one with us!
     
  3. Loved this recipe! It was so creamy with a hint of banana. It was well balanced with the crust which literally took me a minute to make, you can't beat that! Cant wait to make this again.
     
  4. The secret to have this recipe come out perfect is to use 25 vanilla Oreo cookies. Use 1 cup of mashed bananas. I bought the bananas slightly green from the top, waited six days before I made the cheesecake. I also used a 9 inch springform baking pan and lined the bottom with parchment paper (first I greased the entire inside of the pan with shortening). I also baked it at 375 degrees for 15 minutes, and 210 degrees for 75 minutes. The key for it to set well is to leave it in the oven for an hour after it's done baking (shut the oven off, of course) with the oven door slightly cracked.
     
  5. First time cheesecake maker. Followed recipe but took the advice of some other reviews and upped the temp to 225. Came out perfect!!! Everyone loved it! Definitely leave in fridge at least 6 hours. I have had the Cheesecake Factory version and this is everybit as good!
     
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Tweaks

  1. I have made this three times. The first, I didn't have a springform pan yet so I used a pie pan and used neaufachatel cheese to cut the fat and agave instead of sugar, half the amount of sugar since agave is very sweet. The second time I made it with mango puree instead of banana. The last time I followed the recipe exactly and it was amazing! Served it with whipped cream and it was a hit!
     
  2. This recipe was fool-proof. After reading that some reviewers mentioned a soft middle or longer to cook I used 2 not quite ripe bananas. The cheesecake was perfect. Flat on top and taller like a piece I'd order from a restaurant, and just as good.Somewhat rich but not overly sweet. Sweetness came from the crust. I used butter instead of margarine. Did opt for some shredded coconut. Served with a dollop of real whipped cream. Yum
     
  3. Great recipe!!! I used the 1/3 less fat cream cheese, and replaced banana extract for the vanilla. I also followed a previous review; after the cheesecake finished baking, I turned off the oven and left it overnight. Someone mentioned that this made 2 pans... I used a 9" springform pan and the recipe was perfect for one of those. Thank you for a great recipe. This will be added to the "cheesecake rotation" in my house!!
     

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