Well it bugged me enough that I kept trying to replicate the recipe and I believe I have finally developed a recipe that compares with the Cheesecake Factory. I do like my square pan though – makes for easier slicing.
BANANA CREAM CHEESECAKE
CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted
FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract
- Use a blender to finely chop the cookies.
- Add butter and blend until they are well blended.
- Press mixture into the bottom of a 10″ springform pan and smooth it out.
- Refrigerate the crust while you make the filling.
- Beat cream cheese until creamy.
- Add in sugar and cornstarch followed by the eggs one at a time.
- Beat in the bananas, whipping cream, and vanilla.
- Pour mixture into 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 before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
- Refrigerate cheesecake, uncovered, at least 6 hours.
- Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water
- Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
- In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
- Remove from the heat and carefully fold in the cream mixture.
- Cook over medium heat stirring frequently until caramel is bubbling.
- Serve warm.
- Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
- Microwave20-30 seconds to soften refrigerated caramel before serving.
MOCHA HOT FUDGE SAUCE1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum
- In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
- Bring to a low boil.
- Remove from heat and whisk in the chocolate until smooth.
- Gradually add the coffee and rum until desired flavor and consistency is reached.
- Serve warm.
- Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
- Microwave20-30 seconds to soften refrigerated caramel before serving.