BANANAS FOSTER CHEESECAKE
If you like cheesecake and bananas, then you'll love this hybrid dessert recipe including pecans, caramel sauce, and dark rum.
Provided by Evil Mime
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 13h15m
Yield 10
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Position a rack in the center of the oven. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine flour, pecans, butter, brown sugar, and vanilla extract in a large bowl. Mix well. Press mixture into the bottom of the prepared pan.
- Bake crust in the preheated oven for 10 to 12 minutes. Remove from oven and let cool; leave oven on.
- Beat cream cheese in a large bowl using an electric mixer until smooth. Gradually beat in sugar, then cornstarch. Add eggs one at a time, beating after each addition until just blended. Add pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt. Beat until just combined. Pour filling over the crust.
- Place the springform pan in a large roasting pan; add enough water to come halfway up the sides.
- Bake in the hot oven until center of cake is just set, about 1 hour and 20 minutes. Turn off oven and leave cheesecake inside until cooled to room temperature, about 2 hours. Refrigerate cheesecake, uncovered, until well chilled, about 1 hour. Cover pan and return to the refrigerator, 8 hours to overnight.
- Cut carefully around edges of the cheesecake to loosen; remove pan sides. Transfer cheesecake to a platter.
- Warm caramel sauce in a small pan over low heat, stirring often, about 5 minutes. Mix in rum.
- Decorate the top of the cake with whipped topping and sprinkle with some pecans. Coat banana slices in lemon juice and let dry slightly. Arrange banana slices around the edge of the cake. Drizzle caramel sauce decoratively on top. Serve any leftover sauce on the side for drizzling individual slices.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 78.5 g, Cholesterol 127.6 mg, Fat 33.7 g, Fiber 3.3 g, Protein 9 g, SaturatedFat 16.9 g, Sodium 274.5 mg, Sugar 39.3 g
BANANA CREAM CHEESECAKE
Here is a lovely no-bake dessert. Add a dash of cinnamon to the graham cracker crust if you'd like. -Margie Snodgrass, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Nutrition Facts : Calories 436 calories, Fat 24g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 405mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
BANANAS FOSTER CHEESECAKE TOPPING
Steps:
- Place a skillet over medium heat and melt the butter. Add the brown sugar, vanilla, cinnamon and salt. Mix well and continue to cook until the sugar has dissolved, 1 to 2 minutes. Gently stir in the sliced bananas and cook until softened but not mushy, 1 to 2 minutes. Remove the skillet from the heat (or turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Allow the topping to cool for 2 minutes.
- Arrange the cheesecakes on a serving platter. Spoon a heaping tablespoon of the fruit topping on top of each cheesecake. Serve immediately.
BANANAS FOSTER CHEESECAKE SQUARES
Make and share this Bananas Foster Cheesecake Squares recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- For the crust: Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9 inch baking pan.
- For the filling: Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed banana. Pour over crust. Bake at 350° for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
- For the topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwaveable bowl on High 2 minutes; stir until smooth (add a teaspoon or so more if too thick). Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake.
Nutrition Facts : Calories 1315.3, Fat 70.2, SaturatedFat 25.8, Cholesterol 145.2, Sodium 838.6, Carbohydrate 161.1, Fiber 5, Sugar 39.1, Protein 15.4
CHOCOLATE CHIP BANANAS FOSTER 'BOX' CHEESECAKE RECIPE BY TASTY
Here's what you need: ripe bananas, egg, vegetable oil, milk, yellow cake mix, semi-sweet chocolate chips, unsalted butter, light brown sugar, bananas, cream cheese, sugar, eggs, sour cream, vanilla extract
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, use a fork to mash the ripe bananas.
- Whisk in the egg, followed by vegetable oil and milk. Mix until combined.
- Add in the yellow cake mix, being careful to not overmix.
- Use a rubber spatula to gently fold in the chocolate chips. Set aside.
- In a shallow saucepan, set over medium heat, add the butter and brown sugar, and stir constantly with a wooden spoon until the mixture turns into golden brown syrup, about 5 minutes.
- Pour the syrup into a 9-inch (20-cm) round cake pan. Place the sliced bananas into a single layer on top of the syrup.
- Divide the cake batter among the banana pan, and another greased 9-inch (20-cm) cake pan.
- Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
- Once the banana bottom cake is cool to touch, invert onto a cooling rack set on top of a parchment paper-lined baking sheet. Leave the second cake to cool to room temperature inside the pan.
- In a large mixing bowl, whisk together the cream cheese and sugar until light and fluffy.
- Beat in the eggs, one at a time. Add in the sour cream and vanilla extract, and mix until combined.
- Pour the cheesecake batter into the cooled cake in the pan. Cover the bottom of the pan with two sheets of foil and place into a larger baking dish.
- Fill the baking dish with water until it comes 1 inch (2 cm) up the side on the cake pan.
- Bake for 1 hour. Turn the heat off and open the oven door and let cool for one hour. Refrigerate the cake for 4 hours.
- To assemble, remove the cheesecake from the springform pan. Top the cake with the cooled banana fosters cake.
- Enjoy!
Nutrition Facts : Calories 1014 calories, Carbohydrate 104 grams, Fat 63 grams, Fiber 4 grams, Protein 13 grams, Sugar 71 grams
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.
BANANAS FOSTER CHEESECAKE SQUARES
Make and share this Bananas Foster Cheesecake Squares recipe from Food.com.
Provided by MARIA MAC
Categories Cheesecake
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F In small bowl, combine graham cracker crumbs, sugar and butter until well mixed.
- Press evenly in bottom of 15 x 10 x 1 inch baking pan. In large bowl, combine cream cheese, brown sugar, cornstarch and cinnamon until smooth.
- Add eggs and egg yolks one at a time, beating well after each addition. Beat in all remaining ingredients. Pour into crust-lined pan. (Pan will be very full.).
- Bake at 325°F for 55 to 65 minutes or until center is firm to the touch. Cool completely before serving.
- Store in refrigerator.
Nutrition Facts : Calories 1086.3, Fat 77.2, SaturatedFat 46.5, Cholesterol 423.4, Sodium 751.9, Carbohydrate 75.7, Fiber 1.4, Sugar 58, Protein 19.7
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BANANAS FOSTER CHEESECAKE RECIPE | THE NOVICE CHEF
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Reviews 19Calories 816 per servingCategory Cheesecake
- Preheat your oven to 350°F. 2. In the bowl of a stand mixer, or using a hand mixer, cream the cream cheese and sugar for at LEAST 5 minutes or until smooth.
- Add in the flour and vanilla and mix until well combined. Scraping the sides and bottom of the bowl, as needed.
- Next, add in the heavy whipping cream and whip for 1-2 minutes. Scraping down the sides and bottom of the bowl, as needed, Last, add in the eggs one at a time and mix until just combined. Be careful not to over-mix.
- Add the filling into the prepared 8-inch graham cracker crust in an 8-inch springform pan and gently tap on the counter 10-15 times to remove any air bubbles.
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