Recipe Details
Ingredients
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20vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
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¼cupmargarine
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24ouncescream cheese, softened
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⅔cupwhite sugar
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2tablespoonscornstarch
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3largeeggs
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¾cupmashed bananas
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½cupheavy whipping cream
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1tablespoonvanilla extract
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2cupsheavy whipping cream
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¼cupwhite sugar, or to taste
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1tablespoonvanilla extract
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
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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.
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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.
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Spread whipped cream over chilled cheesecake.
Tips
If you don’t have a food processor, you can crush the cookies by hand.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories936 | |
% 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 |
25% |
Vitamin C 2mg |
3% |
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.
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