It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Copycat Cheesecake Factory's Fresh Banana Cream Cheesecake
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Recreate the Cheesecake Factory's famous banana cream cheesecake with this simple recipe. A crispy cookie base and a creamy, banana-infused filling make for an unforgettable homemade dessert.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
20 vanilla cream-filled, sandwich style cookies
1/4 cup margarine, melted
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas
1/2 cup whipping cream
2 teaspoons vanilla extract
directions
Process cookies in a blender with pulses to finely chop. Add margarine and process with pulses until thoroughly combined. Press mixture into the bottom of a 10" springform pan; refrigerate.
Beat cream cheese with electric mixer until creamy. Beat in sugar and cornstarch. Beat in eggs, one at a time. Beat in bananas, whipping cream, and vanilla.
Pour mixture into prepared crust. Place pan on a cookie sheet and bake in a 350 degrees F oven for 15 minutes. Reduce oven temperature to 200 degrees F and bake an additional 75 minutes, or until center is almost set.
Allow to cool completely before removing rim of pan. Refrigerate cheesecake, uncovered, at least 6 hours.
added by
mgordon
nutrition data
436 calories, 32 grams fat, 31 grams carbohydrates, 7 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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