Cheesecake Factory Banana Cream Cheesecake copycat recipe by Todd Wilbur
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Cheesecake Factory Banana Cream Cheesecake

Score: 5.00. Votes: 5
In stock (1 item available)
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Menu Description: “Banana Cream Cheesecake Topped with Bavarian Cream and Fresh Sliced Bananas.”

I've learned a lot about cheesecakes over the last couple decades in the process of duplicating a variety of popular versions for the Top Secret Recipes cookbooks, and I’ve made a lot of mistakes. But the biggest secret I’ve discovered for baking picture-perfect cheesecakes is using a water bath. By baking the cheesecake in a pan filled with just a little water you add moisture to the oven, thereby allowing the top of the cheesecake to expand as it cooks without developing what will look like an aerial view of the San Andreas Fault. If you don’t over mix your filling and use a water bath, you’ll bake a restaurant-quality cheesecake every time. You also need to have a good recipe of course, and this Cheesecake Factory Banana Cream Cheesecake recipe is great if you like banana cream pie. It's quickly become a top choice at the restaurant chain because of the banana flavor hidden in each layer. And everyone knows that Nilla Wafers go great with bananas, so these ground-up cookies make the perfect crust.

Find more amazing Cheesecake Factory copycat recipes here.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 3 cups (5 1/2 ounces) Nilla Wafers
  • 1/4 cup (1/2 stick) butter, melted
Cheesecake Filling
  • Four 8-ounce packages cream cheese
  • 1 1/3 cups granulated sugar
  • 4 large eggs
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon banana flavoring
Bavarian Cream
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon banana flavoring
Banana Whipped Cream topping
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon banana flavoring
  • 1/2 teaspoon cream of tartar
  • Pinch salt
  • 6 bananas, sliced
  • Do This
    • Restaurant/Brand
      Cheesecake Factory
    • Instructions

      1. Preheat oven to 350 degrees F. Fill a pan that is larger than the springform pan with 1/2 inch of water and place it into the center of the oven.

      2. Line the inside of a 9-inch springform pan with parchment paper. Wrap a sheet of aluminum foil around the outside of pan so that water cannot get into the pan when it's submerged in the water bath in the oven.

      3. Use a food processor to crush the Nilla Wafers to a fine crumb. The crumbs should be the consistency of sand with no chunks. Mix the melted butter with the cookie crumbs and press the crumbs into the bottom of the springform pan and up the side 1 to 1 1/2 inches. Place the pan into your freezer while you make the cheesecake filling.

      4. Make the filling by combining the softened cream cheese with the sugar using an electric mixer on high speed. When the mixture is smooth, add the eggs, sour cream, vanilla, and banana flavoring and beat well. Use a spatula to pour all of the filling into the springform pan. Smooth the top, then gently place the pan into the water bath in the oven and bake for 70 minutes, or until the cheesecake filling does not jiggle in the middle when moved.

      5. Cool the cheesecake, then cover and chill it in the fridge while you make the Bavarian cream.

      6. Make the Bavarian cream by heating the milk and heavy cream in a medium saucepan over medium heat until boiling. Remove from the heat. Use an electric mixer on high speed to beat the egg yolks with the sugar in a medium bowl until the mixture is pale yellow, about 1 minute. Add hot milk a little bit at a time to the eggs while beating. Pour the mixture back into the pan and heat over low heat, stirring often until the mixture thickens just enough to coat the back of a spoon, about 8 minutes. Be sure that the mixture does not boil or the eggs will curdle. Pour it back into the medium bowl. Dissolve the gelatin in cold water, let it sit for 1 minutes, then mix it into the Bavarian cream with an electric mixer on high speed, along with the vanilla and banana flavoring. Chill the Bavarian cream for 1 hour, then spread it over the top of the cheesecake. Re-cover and chill the cheesecake.

      7. Make the banana whipped cream topping by combining all the ingredients in a medium bowl. Beat with an electric mixer on high speed until the cream forms stiff peaks. Cover and chill.

      8. When the cheesecake has completely chilled, after about 4 hours, remove the ring of the pan and cut it into 12 slices and serve each with a dollop of the banana whipped cream on top, with 1 slice of banana on top of the whipped cream and a half of a banana, sliced up, on the side of each serving.

      Makes 12 servings.

Average rating:

Score: 5.00. Votes: 5
Rating of votes (5)
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Tresa Algire
Oct 10, 2019, 10:00

Better than Cheesecake Factory!

Mar 20, 2013, 22:00

Tried this recipe out for my husband's birthday. This cheesecake is his favorite at the restaurant and he loved it. Just be sure to wrap the pan before placing in the oven. The first time I had snagged the foil on bottom and had a water-logged crust. Will make this one over and over again.

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