Cheesecake with banana cream is a tropical lover's delight. And with this copycat recipe from Cheesecake Factory, you can make it whenever you feel like it.
This is more than your average cheesecake, folks. Trust me, you'll go crazy over this. It's so good, one serving is not enough.
Do you want to save this recipe? Enter your email below and we'll send the recipe right to your inbox!
The cheesecake filling is smooth and creamy, but that's not the only thing that makes it extraordinary.
Mashed bananas are folded into sweet cream cheese, creating a decadent dessert that you'll have a hard time sharing.
Plus, it's surprisingly easy to make! Cheesecakes are notorious for cracking, but this recipe has you covered.
This Banana Cream Cheesecake has long been my favorite at the Cheesecake Factory. So let's do it together!
What is Banana Cream Cheesecake?
Banana Cream Cheesecake is a layered cheesecake served at The Cheesecake Factory. It has a crushed cookie crust on the bottom and a velvety smooth, banana-infused cheesecake filling in the center. It is then topped with Bavarian cream and fresh banana slices.
However, for this recipe, you'll be using shredded coconut for the topping instead of bavarian cream for the ultimate tropical dream.
How to make Banana Cream Cheesecake
There are a handful of steps involved in this recipe, but trust me, you've got this. And I'll be here with you until the end!
The first step is to preheat the oven to 350 degrees Fahrenheit. You will initially bake the cake at this temperature for 15 minutes, then reduce the temperature to 300°F and continue baking for 75 minutes.
It's a slow process, but it's the key to ensuring your cheesecake doesn't crack.
Next, prepare the crust. Place the cookie sandwiches in a blender and pulse until finely ground. Pour in the butter or margarine and mix again, until it becomes a moist, brittle, sand-like mixture.
Then, press crust mixture into bottom of springform pan. For a smooth, even crust, smooth it out with the bottom of a measuring cup.
Refrigerate the pan while prepare the filling.
Do you want to save this recipe? Enter your email below and we'll send the recipe right to your inbox!
In a large bowl, whip cream cheese on medium speed until creamy, about 1 to 2 minutes. You can also do this with a wire whisk, but be prepared for a bit of an arm workout.
Beat the sugar and cornstarch until well combined. add the eggs, one at a time, beating well after each addition. The dough should be smooth and runny at this point.
Gently mix the mashed bananas, whipped cream and vanilla. Use a whisk for this step to avoid over mixing.
Take the mold out of the fridge and pour the batter..
Bake the cheesecake, first for 15 minutes at 350 degrees Fahrenheit. Then, without opening the oven door, reduce heat to 300 degrees Fahrenheit and bake for another 50 minutes.
take out the cake and sprinkle grated coconut on top if you are using. Return to the oven and bake for 25 more minutes.
To test if it's done, shake the pan. The sides should be set, but the center should still wobble.
Let the cheesecake cool completely on a wire rack. Then, loosen the pan latch to release the cake. Slide a knife around the edges to separate the cake from the edge.
Cover cake with plastic wrap and refrigerate before serving.. Six hours is fine, but overnight is better.
And there you have it, your very own Cheesecake Factory inspired Banana Cream Cheesecake!
Tips for making the best cheesecake
Some people find baking cheesecakes intimidating because they are prone to cracking. But, as long as you keep the following guidelines in mind, there is nothing to worry about.
Also, can I just say that I personally don't mind having a split cheesecake? It may not look as good, but it's just as delicious.
Now, let's go with the tips:
- Use room temperature ingredients, particularly eggs and cream cheese. Ingredients at room temperature will mix more easily with each other, creating a smoother dough.
- Take out the eggs and cream cheese 1 hour before preparing the dough. That, or, if you're as forgetful as I am, just microwave the cream cheese on low power for a few seconds. Then soak the eggs in hot water for a few minutes to warm them up.
- Use very ripe bananas for maximum flavor. The darker the skin, the sweeter the bananas and the faster your cheesecake will be.
- Use real, full-fat, brick-style cream cheese, not cream cheese spread, for the best texture and flavor. You're making cheesecake, now is not the time to watch calories!
- Don't over-beat the cheesecake batter. Doing so will introduce too many air bubbles into the mixture, causing the cheesecake to rise too much as it bakes, causing cracks. It will then sink drastically once it cools down.
- Stop mixing as soon as the ingredients have been fully incorporated. You can use an electric mixer for this, but if you're worried about over-beating, a wire whisk will work too.
- I like to use crushed Oreos (regular or golden) or graham crackers for the crust. You can also try Nilla Wafers, Speculoos, and gingersnaps for a fun flavor twist.
- If you use Oreo cookies, it's up to you whether you want to remove the cream filling or not. If you want your crust to be sweeter, leave them. If not, scrape them off.
- Use a springform pan so the cake pops out easily. Just loosen the latch, lift the rim, and voila, your cheesecake is free!
- Do not overbake the cheesecake and keep it at a low temperature. Low and slow is the way to go for cheesecakes. Baking at a high temperature will cause the cheesecake to crack. so don't be tempted to turn up the heat in an attempt to bake it faster.
- You don't need to worry about a water bath for this baked cheesecake. If you follow this recipe, that is, to bake the cheesecake at a low temperature for a long time, you do not need a water bath.
- Do not open the oven door, especially during the first hour. Opening the door will alter the temperature in the oven, which can also result in cracked cheesecake.
- The best way to test for doneness is to place an instant read thermometer in the center of the cheesecake. If it reads 150 degrees Fahrenheit, you're all set.
- If you don't have a thermometer, do the shake test. Shake the pan from side to side. The sides should be stationary, but the center should still be a bit wobbly.
- Let the cheesecake cool completely on a wire rack. Then put it in the fridge, cover it with plastic wrap and let it sit there overnight. Cheesecakes taste better the next day, while freshly baked cheesecakes taste a bit eggy.
- Place the cheesecake in the freezer for 30 minutes before removing it from the pan. This will make the rim of the pan slide easily off the cheesecake.
- If you followed all the steps above and the cheesecake still cracked, don't worry. That's what toppings are for:
- Fruits and berries, either fresh or preserved
- Whipped cream with a drizzle of chocolate or caramel on top
- Toasted Nuts – Hazelnuts and macadamia nuts go great with coconut.
storage instructions
As much as you may be tempted, you probably can't eat an entire cheesecake in one sitting.
Neither, refrigerate leftovers for up to 5 days. Be sure to cover it with plastic wrap to prevent it from absorbing odors from neighboring foods.
If you made this cheesecake ahead of a birthday or holiday, you can easily freeze it to keep it fresh. It will be good for up to 4 months.
The key is wrap it well with plastic wrap and aluminum foil, then place in a large freezer-safe bag. Squeeze out as much air as you can before sealing to prevent freezer burn.
More Cheesecake Recipes You'll Love
No Bake Philadelphia Cheesecake
cheesecake brownies
Double Layer Pumpkin Cheesecake
Oreo Cheesecake Bites
6-inch cheesecake
