Cheesecake Factory® Banana Cheesecake with Homemade Whipped Cream recipe
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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 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
Nutrition Info
- 935.9 caloriescarbohydrate: 61.5 gcholesterol: 265.2 mgfat: 72.2 gfiber: 1.1 gprotein: 12.3 gsaturatedFat: 38.5 gservingSize: -sodium: 503.5 mgsugar: 26.3 gtransFat: : -unsaturatedFat: : -
Directions Cheesecake Factory® Banana Cheesecake with Homemade Whipped Cream
Directions
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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.