Friday, March 27, 2009

Banana Cream Cheesecake

I made this for my boyfriend's birthday because he loves cheesecake and banana cream pie, so I found a recipe that combined the two.  I used an 8" springform pan, so I had extra batter.  I filled the pan almost to the rim and used the leftover batter in a pre-made Nilla Wafer crust to make a mini-cheesecake.
Here is a picture of the mini-cake:


Banana Cream Cheesecake
(Cheesecake Factory copycat)
from Robbie's Recipe Collection


20 vanilla cream sandwich cookies - chopped (I used Uh-Oh Oreos)
1/4 cup melted butter 
2 lbs. cream cheese - softened
2/3 cup granulated sugar
2 Tbls. cornstarch
3 eggs
3/4 cup mashed ripe bananas
1/2 cup heavy whipping cream
2 tsp. vanilla extract

-Combine butter and cookie crumbs; press evenly into the bottom of a greased 10" springform pan; refrigerate.
-Beat cream cheese with an electric mixer until light and fluffy.
-Beat in sugar and cornstarch, then eggs, then bananas, whipping cream, and vanilla.
-Pour mixture over prepared crust.
-Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
-Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
-Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.

the edges were a little ugly, after I had a problem with my mistake tipping the cake over in the oven.  I served it with the outer edge lined with whipped cream.


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