Cheesecake Factory’s homemade banana cream cheesecake

banana cream cheesecake

I just love this delicious cream cheese cake. I was surprised to find it on the menu in one of the restaurant, and I was amazed how delicious it is. I’ve tried to recreate the recipe with easy ingredients and simple techniques while keeping the amazing texture and flavor. I love the whipped cream, and you can adjust the amount to make the texture creamier or thicker.

This cake is just amazing. You can add strawberries instead of bananas (or pineapples, just make sure they aren’t very wet). You should use only fresh bananas, glazed fruits aren’t suitable for this recipe.

Cheesecake Factory's homemade banana cream cheesecake

Prepare this delicious tread with rich cream and banana flavor. It features graham cracker crust and fluffy feeling. This is a famous dessert from Cheesecake Factory which is perfect for special occasions, and it's a perfect last dish for every meal. The whole family loves it.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 10
Calories 380 kcal


For the crust:

  • 20 sandwich cookies
  • 30 g melted margarine

For the filling:

  • 3 cream cheese packs
  • 80 g sugar
  • 60 g cornstarch
  • 3 eggs
  • 100 g bananas, mashed
  • 70 g whipping cream
  • 70 ml vanilla extract
  • 50 g shredded coconut


  1. Take a blender and chop the cookies, then add melted margarine and melt everything until smooth. Take a springform pan and press the mixture into the bottom.

  2. Put the crust in the freezer and make the filling. Take a mixer and beat cream cheese until smooth. Add eggs, sugar and cornstarch. Add vanilla, whipping cream and bananas. Mix everything together, pout it into the crust.

  3. Take a cookie sheet, place a pan on it and bake for 15 minutes in a 350F oven. Bake for 75 more minutes in a 200F oven. The center should be almost set, but still a little bit wet. Add coconut after 55 minutes of baking.

  4. Take your cheesecake out and let it cool down. Then remove the rim of the pan. You can run a knife around the edges, so the cake will be easily separated from the pan. Serve cold or refrigerate for 6 days.