Bananas Foster Cheesecake Topping Recipes

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.

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs, chopped nuts, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese, rum extract and remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in mashed bananas; pour over crust.
• Bake 30 min. or until center is almost set. Cool. Refrigerate 3 hours.
• Slice remaining bananas; toss with lemon juice. Spoon over cheesecake. Microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir until caramels are completely melted and sauce is well blended. Drizzle over cheesecake; top with pecan halves.

Steps:

• For crust:
• Position rack in center of oven and preheat oven to 350°F. Wrap outside of 9-inch diameter springform pan with 3-inch -high sides with heavy-duty foil. Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, 1 at a time, beating until just blended after each addition. Add puréed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined.
• Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan. Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature.
• Meanwhile, prepare topping:
• Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours. Refrigerate cake until well chilled. Cover and refrigerate overnight.
• Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas top cake.
• Cut cake into wedges. Serve, passing remaining sauce separately.

Steps:

• Preheat oven to 350*F.
• In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon.
• Beat with an electric mixer until smooth.
• Add egg whites, two at a time, mixing to combine after each addition.
• Beat in puréed banana, banana schnapps, rum and vanilla extract.
• Pour the cream cheese mixture over the crust.
• Bake at 350ºF.
• for 15 minutes.
• Lower the temperature to 225ºF.
• and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• (Do NOT do the"knife test"- it only made my cake crack ALL over) Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 30 minutes.
• (I didn't notice this step, but the cake turned out all right, but I'll be sure to remember this NEXT time!:) Chill, uncovered, overnight.
• Enjoy as is or top with caramel sauce or even the REAL Bananas Foster!

Steps:

• 1. Preheat the oven to 325 degrees
• 2. Finely process the banana chips and combine with crushed graham crackers. I say its about 1 1/2 cups of graham crackers, but for a 9 inch springform pan I find one regular sized box of graham crackers will fit the bill. Mix in the brown sugar and cinnamon until well combined. Melt the butter then add to the graham cracker mix. Blend well (I start off with a spoon and usually finish by hand= but be careful, the butter can be hot) I use a 9 inch springform pan and don't usually grease it as the butter from the crust is sufficient to keep the cheesecake from sticking to the bottom of the pan. Firmly press the graham cracker mixture into the bottom of the pan and then work your way up about halfway to 3/4 of the way up the side of the pan. Just because it might be easier now than later, I line outside of my springform pan with aluminum foil. If you have the wide foil this works perfectly for a 9 inch pan. Why? Because you're gonna be baking this cheesecake in a hot water bath and the foil is a good protection against water getting into the pan.
• 3. Melt the butter in a saucepan. Once melted add the brown sugar and cinnamon. Let the brown sugar dissolve well before going on. This may take a few minutes but don't leave and keep stirring. Add the rum (or rum extract/water mix) and the banana liqueur. Be mindful, you are adding liquid to hot melted sugar so be careful and add the liquid slowly. Let this mixture cook down for a couple of minutes- you're cooking off the alcohol here, folks so let the heat do its job. Mix in your bananas. There is no need for things to look pretty at this point. This layer is going to be covered by about three inches of cheesecake so nobody's gonna see it anyway. Cook the bananas down for about three minutes and remove from heat. Remove the bananas from the mixture using a slotted spoon. Spoon the bananas across the graham cracker crust. Reserve about a cup of syrup/bananas for the next step.
• 4. On to the cheesecake. Cream the cream cheese and sugar together. Then add the eggs one at a time blending well after each addition. Add the cup of heavy cream, vanilla extract, banana liqueur and the syrup from the banana foster layer and mix well. (BTW, I said it was 1 cup of banana foster syrup, it'll be whatever syrup is left after your remove the bananas) In a separate bowl, mix the instant banana cream pudding with the two cups of heavy cream (try not to stop at this point and just pig out on the pudding because it's really good!) I found using the whisk attachment of my mixer did a great job here. (Yes, I think you can use cook and serve pudding just as well here). Combine the pudding mixture with the cream cheese mixture until well blended. Pour the mixture into the springform pan. Put the pan into a larger pan and then pour hot water into the out pan until it comes about halfway up the outside of your springform pan. Place the pan in the over and cook for approximately 1 hour 30 minutes. This is an approximate time and you will want to start checking after about 45 minutes(different ovens will cook differently). Remove from the oven and let cool. After it is cooled, place in the refrigerator for at least 2 hours though overnight is best.
• 5. After removing the cheesecake from the fridge run a small paring knife between the edge of the pan and the cheesecake to loosen it before releasing the spring.
• 6. In a saucepan, melt your butter then add the brown sugar and cinnamon. As before make sure the sugar is completely dissolved then carefully add the banana liqueur, vanilla and banana extract and rum (or rum extract/water combo). Yes, this recipe is slightly different from the one above. Once you've cooked the syrup for a few minutes carefully add the bananas. Cook the bananas for about 2-3 minutes then remove from heat.
• 7. At this point you can either remove the bananas and arrange them on the top of the cheesecake then pour the syrup on top or slice the cheesecake and put the bananas foster on the individual slices. Either way, I hope you enjoy this little taste of New Orleans.