Cheesecake Factory Banana Cream Cheesecake

Hah! I have nailed the Cheesecake Factory Banana Cream Cheesecake. It's just as creamy as their's and the flavor is perfectly balanced with both banana and cream.

I have tried to replicate it before, but I ended up with a denser cheesecake. Still very good, but different.

It mostly has to do with the ratio of cream cheese to sweetened condensed milk, but it also helps to use Wilton bake even strips, which prevents the outer edges from over baking. I forgot to buy golden oreos for the crust, so I made my own, which paired with the banana and cream flavors wonderfully. 

By the way, I am now an Aunt Nora as of today. My nephew was born at 12:01 AM and holding him was alot more fun than making this cheesecake. <3    

Cheesecake Factory Banana Cream Cheesecake

Crust
2 tablespoons sugar1/2 tsp vanilla extract
1/4 cup butter, softened
1/2 cup all purpose flour
1/8 tsp salt

Cheesecake
2 (8 oz.) packages cream cheese, softened
2 (14 oz.) cans sweetened condensed milk
3 eggs
3/4 cup mashed bananas (about 2 bananas, mashed in blender)
1/4 cup whipping cream
2 teaspoons vanilla extract

Preheat oven to 350 F.

In a bowl, cream together the sugar, vanilla, and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is like a cookie. Press evenly into bottom of a springform pan and bake for 8-10 minutes. Cool.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Gradually add sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. 

Wet the bake-even strips and wrap around springform pan; secure with a metal pin. Place pan on a cookie sheet and pour cream cheese mixture into prepared crust.  Bake 45-50  minutes, until cheesecake is set up in center. It will still jiggle in center but should not appear wet.