Banana Cream Cheesecake (Copycat) is a luscious dessert that combines the creamy goodness of cheesecake with the delightful flavors of bananas and vanilla cookies. Perfect for any occasion, the cheesecake will impress friends and family while satisfying your sweet cravings in a delightful way.
For those looking to mix things up, using gluten-free sandwich cookies can accommodate dietary restrictions without sacrificing flavor. If you’re out of margarine, unsalted butter is a suitable replacement. Be mindful of allergies; those sensitive to dairy should seek alternative cream cheese options. Fresh bananas will yield the best flavor, but ripe ones work in a pinch if you’re running low on time.
Cheesecake
Banana Cream Cheesecake (Copycat) Recipe
Ingredients
- 20 vanilla cream-filled sandwich style cookies
- 1/4 cup margarine, melted
- 24 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 3 eggs
- 3/4 cup mashed banana
- 1/2 cup whipping cream
- 2 teaspoons vanilla extract
- shredded coconut, for topping
Instructions
- Use a blender to finely chop 20 vanilla cream-filled sandwich style cookies.
- Add 1/4 cup melted margarine and blend until they are well combined.
- Press the mixture into the bottom of a 10-inch springform pan and smooth it out.
- Refrigerate the crust while preparing the filling.
- In a large bowl, beat 24 ounces of softened cream cheese with an electric mixer until creamy.
- Gradually beat in 2/3 cup granulated sugar and 2 tablespoons cornstarch, followed by the 3 eggs, one at a time.
- Mix in 3/4 cup mashed banana, 1/2 cup whipping cream, and 2 teaspoons vanilla extract until well blended.
- Pour the mixture into the chilled crust.
- Place the pan on a cookie sheet and bake in a preheated 350-degree oven for 15 minutes.
- Reduce the oven temperature to 200 degrees and bake for an additional 75 minutes, or until the center is almost set; add shredded coconut during the last 20 minutes of baking.
- Allow the cheesecake to cool completely before removing the rim of the pan. To do the cleanly, run warm water over a knife and slide the knife around the edge of the cake.
- Refrigerate the cheesecake uncovered for at least 6 hours before serving.
Part of our Homemade Cheesecake Recipes collection — Part 1 of 3:
For a delightful twist on classic flavors, try the Banana Pudding Cheesecake Bites. The bites are a scrumptious treat that blend the familiar taste of banana pudding with rich cheesecake, sure to be a crowd-pleaser at any gathering.