Banana Cheesecake With Caramel Sauce Recipes

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!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.
• In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
• Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
• Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, mash the bananas with a fork.
• Add the oil, egg, sugar, and vanilla. Stir until combined.
• Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don't over mix.
• Pour the banana bread batter into a greased 9-inch (22 cm) springform pan.
• Bake for 30-40 minutes, or until the top is set.
• In a large bowl, add the cream cheese, sugar, and vanilla. Whisk until combined.
• Microwave the milk until hot, about 2 minutes, then add the gelatin powder. Quickly stir until gelatin is completely dissolved, about 5 minutes.
• Pour the gelatin mixture over the cream cheese and whisk again until smooth.
• Pour the cheesecake mixture over the baked banana bread crust.
• Chill for 3 hours, or overnight.
• Unmold the cheesecake, then slice and serve drizzled with caramel sauce.
• Enjoy!