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.
ROASTED BANANA MACADAMIA CHEESECAKE
Make and share this Roasted Banana Macadamia Cheesecake recipe from Food.com.
Provided by OceanIvy
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- Preheat oven to 400° and set a rack on the lower-middle level.
- Place bananas (unpeeled) on baking sheet.
- Roast until they turn black all over, approx 12 minutes.
- Remove them to cool and reduce oven to 350°.
- For crust, combine cookie crumbs, nuts and brown sugar in food processor.
- Pulse a few times to mix, then add melted butter and blend well.
- Press mixture into the bottom only of a 10-inch springform pan.
- Prepare filling: beat cream cheese and sugar in large bowl with mixer until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Add the roasted banana pulp, rum and vanilla extract; beat until smooth.
- Pour the mixture into crust and smooth top.
- Place pan on baking sheet.
- Bake about 1 hour, or until cheesecake is light golden on top and begins pulling away from pan.
- Cool the cheesecake to room temperature on wire rack, then cover and chill overnight before serving.
Nutrition Facts : Calories 6728.8, Fat 441.4, SaturatedFat 221.3, Cholesterol 1968.5, Sodium 3463.6, Carbohydrate 609.6, Fiber 21.8, Sugar 305.9, Protein 107.2
BANANA CREAM CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, kosher salt, butter, cream cheese, heavy cream, Light & Fit Original Greek Banana Cream yogurt, sugar, kosher salt, bananas, chopped roasted peanuts
Provided by Dannon Light & Fit
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- Grease a 9-inch springform pan. Mix together graham cracker crumbs and kosher salt. Stir in melted butter. Crumbs should stick together when pressed. Pour into the springform pan and press crust down into an even layer with the bottom of a measuring cup. Chill for 10 minutes while you make the filling.
- Use a hand mixer to beat the cream cheese on high speed. Pour in heavy cream and Light & Fit Original Greek Banana Cream yogurt, then beat on high speed until smooth and thick. Add sugar and kosher salt, then beat until soft peaks form and filling is smooth. Pour filling on top of crust and smooth top with a spatula. Refrigerate overnight.
- Remove cheesecake from springform pan. Shingle sliced bananas over the top. Sprinkle with chopped roasted peanuts, if using.
- Slice, serve, and enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 31 grams, Fat 46 grams, Fiber 1 gram, Protein 6 grams, Sugar 17 grams
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