Grits and okra are common foods in the South. In an effort to come up with a new recipe, I put this one together. The tomatoes and onion aren’t included when I prepare it for the kids.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs 55 mins |
| Servings: | 8 |
| Yield: | 1 10-inch cheesecake |
Ingredients
- 20 vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
- ¼ cup margarine
- 24 ounces cream cheese, softened
- ⅔ cup white sugar
- 2 tablespoons cornstarch
- 3 large eggs
- ¾ cup mashed bananas
- ½ cup heavy whipping cream
- 1 tablespoon vanilla extract
- 2 cups heavy whipping cream
- ¼ cup white sugar, or to taste
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread whipped cream over chilled cheesecake.
- If you don’t have a food processor, you can crush the cookies by hand.
Nutrition Facts
| Calories | 936 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 265 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 39 g |
| Sodium | 504 mg |
| Sugars | 26 g |
| Fat | 72 g |
| Unsaturated Fat | 0 g |
Reviews
I made this cheesecake Sunday. Because I used store bought graham cracker pie crusts, I winded up with 2. Good thing I did because my 5 year old granddaughter wanted to sneak and “see” the cheesecake and dropped it on the floor! Anywho, on to the one that survived…..AMAZING!!!! I made a couple of changes. First, I winded up using a full cup of sugar because it wasn’t sweet enough with the 2/3 cup. Second, I put in a splash of lemon juice for some acidity. Finally, I used strawberries as a garnish. I am make some tonight for a funeral and two more this weekend for one of my Easter desserts.
I followed this recipe to a T minus the frosting and only the outside of the cake resemble the Cheesecake Factory cheesecake. I baked it for the recommended time and it was very soupy in middle, so I baked it for another hour. After 2 hours and 20 min the inside is still somewhat creamy and could have used another 45 mins to get that cheese cake factory texture.