Banana Cream Cheesecake (Copycat)
This Banana Cream Cheesecake blends smooth cream cheese, mellow banana, and a vanilla cookie crust into a lusciously rich dessert that’s pressure-cooker friendly and full of flavor.
Equipment
- 1 Springform pan 9-inch
Ingredients
Main Ingredients
- 20 vanilla cream-filled sandwich style cookies crushed to crumbs for the crust
- ¼ cup margarine melted, to bind the cookie crust
- 24 ounces cream cheese softened
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- 3 eggs
- ¾ cup mashed banana
- ½ cup whipping cream
- 2 teaspoons vanilla extract
- shredded coconut optional, for topping
Instructions
Instructions
- Preheat your oven to 350°F and lightly grease a 9-inch springform pan.
- Crush the vanilla cream-filled cookies in a food processor until fine crumbs. Mix with melted margarine and press into the bottom of the pan for crust.
- In a large bowl, beat softened cream cheese until smooth and creamy. Add sugar and cornstarch and mix until well blended with no lumps.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed banana and whipping cream until smooth. Pour batter over prepared crust and spread evenly.
- Bake for 30-35 minutes or until center is set and edges just golden.
- Turn off oven, crack door slightly, and let cheesecake cool in oven for 1 hour.
- Chill in refrigerator for at least 4 hours or overnight before slicing.
- Optionally, top with shredded coconut before serving.
Notes
You can swap margarine for butter. Frozen mashed bananas work fine if thawed. Add shredded coconut into the filling for a tropical twist.