Cheesecake Factory Banana Cheesecake with Homemade Whipped Cream


My family and I had the Cheesecake Factory banana cheesecake in Nashville, and it was the best we've ever had. When I came home, I was determined to re-create it. I came up with this recipe, and it tastes almost identical to the original. Garnish with more fresh banana slices if desired.

Prep Time:
25 mins
Cook Time:
1 hr 30 mins
Additional Time:
5 hrs
Total Time:
6 hrs 55 mins
1 10-inch cheesecake



  • 20 vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)

  • ¼ cup margarine


  • 24 ounces cream cheese, softened

  • cup white sugar

  • 2 tablespoons cornstarch

  • 3 large eggs

  • ¾ cup mashed bananas

  • ½ cup heavy whipping cream

  • 1 tablespoon vanilla extract

Whipped Cream:

  • 2 cups heavy whipping cream

  • ¼ cup white sugar, or to taste

  • 1 tablespoon vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Make the crust: Pulse cookies in a food processor until finely crushed. Add margarine and pulse until well blended. Press crumb mixture into the bottom of a 10-inch springform pan. Refrigerate until ready to use.

  3. Make the filling: Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Mix in sugar and cornstarch until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, cream, and vanilla until well combined. Pour filling into chilled crust and place the pan on a baking sheet.

  4. Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 200 degrees F (95 degrees C) and continue baking until the center is almost set, about 1 hour 15 minutes. Remove from the oven and set on a wire rack.

  5. Run the tip of a table knife around the edges of the pan and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

  6. When ready to serve, make the whipped cream: Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually mix in sugar and vanilla; continue to beat until soft peaks form.

  7. Spread whipped cream over chilled cheesecake.


If you don't have a food processor, you can crush the cookies by hand.

Nutrition Facts (per serving)

936 Calories
72g Fat
62g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 936
% Daily Value *
Total Fat 72g 93%
Saturated Fat 39g 193%
Cholesterol 265mg 88%
Sodium 504mg 22%
Total Carbohydrate 62g 22%
Dietary Fiber 1g 4%
Total Sugars 26g
Protein 12g
Vitamin C 2mg 12%
Calcium 140mg 11%
Iron 2mg 13%
Potassium 300mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love