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Category: Desserts
Prep Time: Cook Time: Total Time:
20 vanilla sandwich cookies
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla
Preheat oven to 350 degrees. Place cookies in a blender; process
with on/off pulse until finely crushed. Add butter; 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 just
until creamy. Add sugar and cornstarch; beat until just blended. Add
eggs, one at a time, beating 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 (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.
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Banana Cream Cheesecake - Cheesecake factory copy kat
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Category: Desserts
Prep Time: Cook Time: Total Time:
20 vanilla sandwich cookies
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla
Preheat oven to 350 degrees. Place cookies in a blender; process
with on/off pulse until finely crushed. Add butter; 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 just
until creamy. Add sugar and cornstarch; beat until just blended. Add
eggs, one at a time, beating 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 (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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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