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.
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.
CHEESECAKE FACTORY® BANANA CHEESECAKE WITH HOMEMADE WHIPPED CREAM
My family and I went to the Cheesecake Factory® in Nashville and we got the best cheesecake I had ever had. I came home and was determined to figure the recipe out. I tried it out one weekend and it tasted almost identical of the original. Garnish with more fresh banana slices.
Provided by Allison
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 7h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cookies in a food processor; pulse until finely crushed. Add margarine; pulse until well blended. Press the crumb mixture into the bottom of a 10-inch springform pan. Refrigerate crust until ready to use.
- Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Add 2/3 cup sugar and cornstarch; beat until blended. Add eggs, 1 at a time, beating well after each addition. Beat in bananas, 1/2 cup cream, and 1 tablespoon vanilla extract until well combined. Pour cream cheese mixture into the crust. Lay the pan on a baking sheet.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 200 degrees F (95 degrees C); continue baking until center is almost set, about 1 hour 15 minutes.
- Loosen edges of cheesecake from the pan. Refrigerate, uncovered, until completely chilled, 6 hours to overnight.
- Beat 2 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1/4 cup sugar and 1 tablespoon vanilla extract gradually, continuing to beat until soft peaks form. Top cheesecake with whipped cream.
Nutrition Facts : Calories 935.9 calories, Carbohydrate 61.5 g, Cholesterol 265.2 mg, Fat 72.2 g, Fiber 1.1 g, Protein 12.3 g, SaturatedFat 38.5 g, Sodium 503.5 mg, Sugar 26.3 g
BANANA CREAM CHEESECAKE
A friend of mine couldn't make up her mind between banana cream pie and cheesecake for her birthday, so I came up with this rich and creamy concoction. The vanilla cream topping takes a little extra time to make but it really completes the dessert!
Provided by HYATTTM
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h35m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.
- Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
- Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
- In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
- When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.
Nutrition Facts : Calories 790 calories, Carbohydrate 56 g, Cholesterol 276 mg, Fat 57.5 g, Fiber 1.4 g, Protein 13 g, SaturatedFat 31.6 g, Sodium 388.1 mg, Sugar 30.5 g
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
BAKED BANANA CHEESECAKE
Forget banana bread, use up over-ripe fruit in this low-sugar cheesecake with a chocolate and nut base and a ricotta and yogurt topping
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4 and lightly oil a non-stick loose-based 22cm cake tin. Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. Press into the base of the tin to make a firm layer, then bake for 10 mins. Remove from the oven and turn up the heat to 240C/220C fan/gas 9.
- To make the topping, mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 110C/90C fan/gas 1/4 and cook for 25 mins more. Turn off the oven and leave the cheesecake inside to cool. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)
- To serve, remove the cheesecake from the tin and slide onto a plate. Whip the cream until it just holds its shape, then smooth over the top of the cheesecake, lightly dust with cocoa and scatter over the peanuts.
Nutrition Facts : Calories 299 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
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