Ingredients
- 20 vanilla sandwich cookies
- 1/4 cup margarine, melted
- 24 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 3 eggs
- 3/4 cup mashed bananas (about 2)
- 1/2 cup whipping cream
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 350 degrees F.
- Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
- Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
- Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
- Allow cheesecake to stand at room temperature 15 minutes before serving.
I made this for the holidays and the famliy loved it. It does compare to the one at the Cheesecake Factory, which is my favorite cheesecake there.
ReplyDeleteohmygoodness! THANK YOU for this!!! i've been looking all over for this recipe! it's my crush's favorite! ;p
ReplyDeleteFor this recipe the cheesecake did not look fully cooked by the end of 75 minutes. Why is that?
ReplyDeleteYea, this didn't cook all the way through, but the center was set. Did I do something wrong?
ReplyDeleteI always let my cheesecakes stay in the oven after the recommended baking time untill the oven is completely cool. this usually helps to cook the cheesecake more thoroughly without risking cracking.
ReplyDeleteI've baked this twice, and I cooked it for about 10 minutes longer, and it seemed to do the job without cracking it. I love this recipe and will keep making it.
ReplyDeletemost cheesecakes are still wobbly in the middle when they are ready to be removed from the oven. While cooling and then upon refrigerating, they set and become firm in the middle
ReplyDeleteIt calls for vanilla sandwich cookies, does that mean the cookies with some filling in the centre of them because I would think that would make the crust crumbly to stick. I am going to be making this cake and am wondering if it is just the outside of the cookies or the whole cookie. Please respond if you have made this cheese cake before.
ReplyDeleteYour thinking of the wrong cookies. Look for Nilla Wafers, they are at every store. Not like oreos.
ReplyDeleteI made this recipe exactly as stated and it was nothing like the Cheesecake Factory banana cheesecake in taste or consistency. I would not recommend this recipe!
ReplyDeleteThis recipe looks a lot like this one here http://www.squidoo.com/cheesecake-factory-banana-cream-cheesecake-recipe#
ReplyDeleteI have made the recipe 3 times and it was great! Thanks very much for this great one! Surely a 5 star one!
ReplyDeleteTHIS WAS AMAZING!!!!!!!!!!!!!! I added ready whip and bananas on top. I have never tasted anything so good in mi whole life!! lol. Def recommend.
ReplyDeleteI really want to make this, but don't know if you mean by whipping cream. Is it 35% cream or Dream Whip? thank you
ReplyDeletethis is great - love it, i used real cream ...thanks so much
ReplyDeleteThis is easy and really good.. I always eat the adam's pnut butter cheesecake at the Cheesecake Factory, so I don't know if it's the same, but it's a winner with me.
ReplyDelete