BANANA CHEESECAKE
We have banana trees in our backyard that bear fruit all year. After making banana bread, muffins and cookies, I still had some of our bountiful crop left, so I decided to try this recipe. -Sera Smith, West Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 14 servings.
Number Of Ingredients 21
Steps:
- Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.
Nutrition Facts : Calories 380 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 151mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
ROASTED BANANA & PECAN CHEESECAKE
We keep bananas on hand, but with just two of us in the house, they ripen faster than we can eat them. They soon become perfect for roasting and baking into this roasted banana cheesecake with a nutty crust. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°., Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust., Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.
Nutrition Facts : Calories 430 calories, Fat 30g fat (14g saturated fat), Cholesterol 126mg cholesterol, Sodium 308mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 8g protein.
BANANA CARAMEL CHEESECAKE
Make and share this Banana Caramel Cheesecake recipe from Food.com.
Provided by Boomette
Categories Cheesecake
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Crust : For crust, preheat oven to 350 degrees F. and grease the bottom of a 9-inch springform pan and wrap the pan in foil.
- In a food processor, pulse oatmeal cookies with pecans until an even crumble. Add melted butter and pulse to combine. Press into the bottom of prepared springform pan (not up the sides) and bake for 12 minutes. Allow to cool while preparing bananas.
- Banana Layer : For bananas, heat a sauté pan over medium-high heat and add butter and brown sugar, stirring until melted and bubbling. Stir in vanilla and rum and add bananas. Stir just to coat and warm and pour into cooled crust.
- Cheesecake : For cheesecake, beat cream cheese until fluffy, scraping down the sides of the bowl often. Add brown sugar in 2 additions, beating well after each addition. Beat in butter. Add eggs, one at a time, and beat well after each addition. Stir in vanilla and rum extract and pour cheesecake batter over caramelized banana layer in springform pan.
- Bake cheesecake in a water bath: place springform pan into a baking dish and pour hot tap water around it, to come halfway up the pan. Bake for 30 minutes, then reduce oven temperature to 325 degrees F. and bake for another 30 to 40 minutes, until filling puffs just slightly around edges but still moves a little in center when shaken.
- Remove pan from water and allow to cool for 2 hours before refrigerating overnight.
- Caramel Topping : For caramel topping, combine sugar, water and corn syrup or lemon juice in a pan. Bring to a boil without stirring and cook, uncovered, until it turns a rich amber colour. While cooking, occasionally brush down the sides of the pot with a brush dipped in cool water.
- Once sugar has reached desired colour, remove from heat and carefully stir in whipping cream (watch out for the steam and bubbling). Return to medium heat and simmer until reduced by a third, stirring occasionally, about 5 minutes. Chill until thickened but still fluid, about 15 minutes. Pour caramel over cheesecake and chill completely. (This can be done up to 8 hours before serving).
- To serve, run a knife carefully along the inside of the pan to loosen, remove pan and slice with a hot, dry knife.
Nutrition Facts : Calories 916.4, Fat 60.1, SaturatedFat 33.4, Cholesterol 262.6, Sodium 407.9, Carbohydrate 85.4, Fiber 2, Sugar 67.4, Protein 12.8
CARAMELIZED BANANA PEANUT BUTTER CHEESECAKE RECIPE BY TASTY
Here's what you need: butter, graham crackers, cream cheese, powdered sugar, creamy peanut butter, vanilla, banana, brown sugar, butter, half & half, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
- Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
- Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
- In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
- Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
- In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
- Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
- Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
- Slice and garnish with chocolate or caramel syrup.
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 52 grams, Fat 61 grams, Fiber 2 grams, Protein 14 grams, Sugar 39 grams
BANOFFEE CHEESECAKE
Cheesecake meets banoffee pie in this creamy soft-set caramel dessert, guaranteed to impress at a dinner party or occasion
Provided by James Martin
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 11
Steps:
- For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm springform cake tin and press firmly over the base with the back of a spoon. Chill in the fridge.
- Heat a frying pan until hot and add a knob of butter and the bananas, frying for 2-3 mins until golden brown. Remove from the pan using a slotted spoon and set aside to cool.
- Arrange the cooled bananas on top of the biscuit base. For the cheesecake, whisk the double cream using an electric whisk until softly whipped. Put the cream cheese and icing sugar in another large bowl and whisk until smooth. Make sure you don't over whisk the mixture as it will loosen and stop the cheesecake achieving a soft-set. Add the whipped cream to the cream cheese, as well as the maple syrup and the dulce de leche.
- Spoon the sweet cream cheese filling into the cake tin, covering the bananas, and use the back of a spoon or palette knife to spread evenly. Place in the fridge for at least 4 hrs (preferably overnight) to set.
- For the topping, whip the cream, put into a piping bag with a medium star-shaped nozzle and set aside. Melt the dulce de leche over a low heat in a small saucepan with a splash of water until it can be drizzled (dulce de leche varies, so you may need to add more water). Place in a second piping bag (or plastic bag) and snip the very end off it, to leave a tiny hole.
- Starting from the edge of the cake, swirl the dulce de leche sauce in a circular motion around the cake. Pipe 10-12 medium-sized swirls of whipped cream around the edge of the cheesecake and rest a fresh banana slice on each. Serve immediately.
Nutrition Facts : Calories 877 calories, Fat 71 grams fat, SaturatedFat 43 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium
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