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Banana Cream Cheesecake – Cheesecake Factory Copycat Recipe

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4.1 from 30 reviews

  • Author: Amina
  • Total Time: 8 hours 30 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Banana Cream Cheesecake is a delightful copycat of the Cheesecake Factory classic, featuring a buttery vanilla wafer crust, a creamy banana-infused cheesecake filling, topped with smooth Bavarian cream and garnished with fresh bananas and whipped cream. It’s a luscious dessert that combines rich cheesecake texture with the sweet, fruity flavor of bananas, perfect for any special occasion or indulgent treat.

Ingredients

Crust

  • 2 1/2 cups vanilla wafer crumbs (or graham cracker crumbs)
  • 10 tablespoons unsalted butter (melted)
  • 3 tablespoons white granulated sugar
  • 1/4 teaspoon cinnamon

Cheesecake Filling

  • 32 ounces cream cheese (room temperature)
  • 1 ½ cups white sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 1/3 cup sour cream (room temperature)
  • 1 tablespoon banana extract
  • 1 cup pureed banana (from about 2 medium bananas)
  • 3 large eggs (room temperature)

Bavarian Cream

  • 7 grams powdered gelatin
  • 3 tablespoons milk
  • 2 egg yolks
  • 1 cup heavy whipping cream (room temperature)
  • 2 tablespoons white sugar
  • 1 teaspoon banana extract
  • 1/2 cup heavy whipping cream (cold)
  • 1/4 cup powdered sugar

Whipped Cream Topping

  • 1 cup heavy whipping cream (cold)
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Freshly sliced bananas (for garnish)

Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 325°F. In a medium bowl, combine the vanilla wafer crumbs, melted unsalted butter, sugar, and cinnamon. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan to form an even crust.
  2. Bake Crust: Bake the crust in the preheated oven for 10 minutes. After baking, remove the crust and allow it to cool completely. Then, wrap the bottom and sides of the springform pan tightly with aluminum foil to protect it during the water bath baking process. Set aside.
  3. Reduce Oven Temperature: Lower the oven temperature to 300°F to prepare for baking the cheesecake filling.
  4. Mix Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese, white sugar, flour, and cornstarch on low speed until smooth and fully combined, making sure to scrape down the bowl sides and bottom. Add in the sour cream and banana extract, mixing again on low speed until well incorporated. Then fold in the pureed bananas.
  5. Add Eggs: Add the eggs one at a time, mixing carefully on low speed to combine after each addition. Frequently scrape down the sides and bottom of the bowl to ensure an even blend.
  6. Assemble and Bake Cheesecake: Pour the batter into the prepared crust. Place the wrapped springform pan into a larger baking pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake the cheesecake for 1 hour and 30 minutes. The center should be mostly set but slightly jiggly.
  7. Cool Cheesecake in Oven: Turn off the oven, but do not open the door for 30 minutes, allowing the cheesecake to cool gradually to prevent cracking. After 30 minutes, carefully crack the oven door open and let the cheesecake cool down for an additional 30 minutes inside the oven.
  8. Prepare Gelatin Mixture: In a small bowl, sprinkle the powdered gelatin over the 3 tablespoons of milk and let it bloom while you prepare the custard.
  9. Whisk Egg Yolks: Lightly whisk the 2 egg yolks in a medium bowl and set aside.
  10. Heat Cream Mixture: In a large saucepan, combine 1 cup of room temperature heavy whipping cream, white sugar, and banana extract. Warm the mixture over medium heat until it is hot but not boiling.
  11. Temper Egg Yolks: Gradually pour the warm cream mixture into the whisked egg yolks while stirring continuously to temper the yolks and prevent curdling.
  12. Cook Custard: Transfer the yolk and cream mixture back to the saucepan and cook over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, which should take just a few minutes.
  13. Add Gelatin and Cool: Stir the bloomed gelatin mixture into the hot custard until fully dissolved and smooth. Pour the custard into a smaller bowl, then set this bowl over a larger bowl filled with ice to cool it down to room temperature.
  14. Whip Cold Cream: In a large bowl, whisk 1/2 cup of cold heavy whipping cream with powdered sugar on high speed until stiff peaks form.
  15. Fold Whipped Cream Into Custard: Once the custard has fully cooled, gently fold the whipped cream into it to create the Bavarian cream topping.
  16. Apply Bavarian Cream: Remove the foil from the cheesecake. Spread the Bavarian cream evenly over the top of the cheesecake. Chill the cake in the refrigerator for at least 6 hours, or until set.
  17. Remove from Pan: After chilling, run a butter knife around the edge of the cheesecake to loosen it, then carefully remove the springform pan sides.
  18. Make Whipped Cream Topping: In a large bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  19. Decorate Cheesecake: Pipe or spoon swirls of whipped cream around the edges of the cheesecake and garnish with freshly sliced bananas just before serving.

Notes

  • Ensure all dairy ingredients like cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
  • Wrapping the springform pan with foil is critical to prevent water from the bath seeping into the crust during baking.
  • The water bath helps to bake the cheesecake gently, preventing cracks and ensuring creamy texture.
  • Do not open the oven door immediately after baking to allow the cheesecake to cool gradually and avoid cracking.
  • The Bavarian cream adds a velvety and light banana flavor that complements the richness of the cheesecake.
  • Refrigerate the cheesecake for a minimum of 6 hours for full setting, ideally overnight.
  • Fresh banana slices at the end add freshness and a lovely presentation but can brown quickly; add them just before serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/banana-cream-cheesecake-cheesecake-factory-copycat-recipe/