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cheesecake factory banana cheesecake

Copycat Cheesecake Factory Banana Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 cup mashed ripe banana
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 banana, sliced
  • 1/2 cup caramel sauce
  • 1/2 cup whipped cream

Method
 

  1. Preheat the oven to 325°F (160°C), mix the graham cracker crumbs, sugar, and melted butter, press into a 9-inch springform pan, and bake 10 minutes.
  2. Beat the cream cheese and granulated sugar until smooth, about 2 to 3 minutes.
  3. Add the eggs one at a time, then mix in the mashed banana, sour cream, vanilla, and flour until just combined.
  4. Pour the batter over the crust, wrap the pan in foil, set it in a water bath, and bake at 325°F (160°C) for 65 minutes until the edges are set and the center still jiggles slightly.
  5. Cool in the oven with the door cracked for 1 hour, then refrigerate uncovered at least 6 hours or overnight.
  6. Release the springform ring, top with sliced banana, caramel sauce, and whipped cream, then slice and serve.

Notes

This cheesecake needs at least 6 hours in the fridge to fully set, so plan to make it the day before you want to serve it. Add the banana topping close to serving time so the slices stay bright instead of browning.