Banana Cheesecake With Cookie Crumb Crust Food

BANANA CHEESECAKE

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.

BANANA CHEESECAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a large bowl, combine the crushed graham crackers, melted butter , and granulated sugar.
• Pat the crust mixture into the bottom and halfway up the sides of a 10-inch springform pan . To prevent leaks, line the outside of the pan with aluminum foil or place the springform pan on a rimmed baking sheet.
• Make the filling. In a large bowl, beat the cream cheese, sugar, sour cream, eggs, mashed bananas, and lemon juice until smooth.
• Pour the mixture into the prepared pan and bake for 1 hour, or until the cheesecake is light brown on top.
• Cool completely at room temperature. Wrap in plastic wrap and chill for at least 12 hours before serving.
• Garnish individual servings with whipped cream , fresh banana slices, and a dusting of ground cinnamon. Serve and enjoy.

BANANA BREAD BOTTOM CHEESECAKE RECIPE BY TASTY

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!

CHEESECAKE FACTORY® BANANA CHEESECAKE WITH HOMEMADE WHIPPED CREAM

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.

BANANA SPLIT CHEESECAKE

Steps:

• Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
• Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

BANANA CHEESECAKE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and 1 1/2 inches up side of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until smooth and creamy. Beat in eggs, one at a time, just until blended. Beat in bananas until well blended. Pour filling into crust.
• Bake at 300°F 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with cherries. Cover; refrigerate any remaining cheesecake.

BANANA CHEESECAKE WITH COOKIE CRUMB CRUST

Steps:

• Preheat oven to 350.
• Melt butter in microwave. (I did 30 seconds and then 30 more seconds.)
• Combine cookie crumbs and butter and press into the bottom of an 8 x 8 baking dish or pan.
• Bake at 350 for 10-12 minutes. Cool.
• Slice bananas and place slices over crumbs in pan.
• Make Cheesecake according to package directions and spread over bananas. May top with cool whip or whipped cream, if desired. Chill.
• NOTE: Package directions call for 2 3/4 cups milk, but another time I would use less for a firmer cheesecake.

BANANA CARAMEL CHEESECAKE

Steps:

• Crust : For crust, preheat oven to 350 degrees F. and grease the bottom of a 9-inch springform pan and wrap the pan in foil.
• In a food processor, pulse oatmeal cookies with pecans until an even crumble. Add melted butter and pulse to combine. Press into the bottom of prepared springform pan (not up the sides) and bake for 12 minutes. Allow to cool while preparing bananas.
• Banana Layer : For bananas, heat a sauté pan over medium-high heat and add butter and brown sugar, stirring until melted and bubbling. Stir in vanilla and rum and add bananas. Stir just to coat and warm and pour into cooled crust.
• Cheesecake : For cheesecake, beat cream cheese until fluffy, scraping down the sides of the bowl often. Add brown sugar in 2 additions, beating well after each addition. Beat in butter. Add eggs, one at a time, and beat well after each addition. Stir in vanilla and rum extract and pour cheesecake batter over caramelized banana layer in springform pan.
• Bake cheesecake in a water bath: place springform pan into a baking dish and pour hot tap water around it, to come halfway up the pan. Bake for 30 minutes, then reduce oven temperature to 325 degrees F. and bake for another 30 to 40 minutes, until filling puffs just slightly around edges but still moves a little in center when shaken.
• Remove pan from water and allow to cool for 2 hours before refrigerating overnight.
• Caramel Topping : For caramel topping, combine sugar, water and corn syrup or lemon juice in a pan. Bring to a boil without stirring and cook, uncovered, until it turns a rich amber colour. While cooking, occasionally brush down the sides of the pot with a brush dipped in cool water.
• Once sugar has reached desired colour, remove from heat and carefully stir in whipping cream (watch out for the steam and bubbling). Return to medium heat and simmer until reduced by a third, stirring occasionally, about 5 minutes. Chill until thickened but still fluid, about 15 minutes. Pour caramel over cheesecake and chill completely. (This can be done up to 8 hours before serving).
• To serve, run a knife carefully along the inside of the pan to loosen, remove pan and slice with a hot, dry knife.

BANANA PUDDING CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.
• Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.
• Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.
• Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.
• In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.
• Pour the banana bread mixture over the crust and spread evenly with a spatula.
• Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.
• Add the sugar, vanilla, and cream cheese, and beat again until well-combined.
• Add the eggs, 1 at a time, beating well after each addition.
• Pour the cheesecake filling over the banana bread crust.
• Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.
• Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.
• Slice and serve.
• Enjoy!

CHOCOLATE BANANA CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add egg and egg whites; beat on low speed just until combined. Gently stir in the banana, chocolate chips and vanilla. Pour half of the batter over crust., Combine cocoa and oil until blended; stir into remaining batter. Drop by tablespoonfuls over batter in pan; gently spread into an even layer. Sprinkle with reserved crumb mixture. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 30-35 minutes or just until center is set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before cutting.

BANANA-NUT CHEESECAKE

Steps:

• Crust:.
• Mix crumbs and margarine.
• Press into bottom of a 9-inch springform pan.
• Bake at 350°F degrees for 10 minutes.
• Filling:.
• Beat cheese, sugar and banana at medium speed with mixer until blended.
• Add eggs, one at a time mixing well after each one.
• Stir in nuts and pour over crust.
• Bake at 350°F degrees for 40 minutes.
• Just loosen cake from rim of pan: cool before removing side rim of pan.
• Topping:.
• Melt chocolate chips and margarine with water over low heat, stirring until smooth.
• Drizzle over cake in any pattern and cool completely before serving.