Bananas Foster Cheesecake Recipe 435 Food

BANANAS FOSTER CHEESECAKE

Steps:

• Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides. 2
• . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
• . Bake the crust for 10 minutes then remove from oven to cool.
• . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. See my tutorial for preventing a water bath from leaking. Set prepared pan aside.
• . Reduce oven temperature to 300°F (148°C). 6.
• In a large mixer bowl, blend the cream cheese, brown sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 7.
• Add the mashed bananas, cinnamon, nutmeg and dark rum. Beat on low speed until well combined. 8.
• Add eggs one at a time, beating slowly and scraping the sides of the bowl as needed. 9.
• Pour the cheesecake batter into the crust. 10
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour. 11
• Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door or you'll release the heat. 12.
• rack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks. 13.
• emove the cheesecake from the oven from oven and let sit on the counter for 15 minutes. 14.
• emove the pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours. 15.
• hen cheesecake has cooled, make the bananas foster. Melt the butter in a large pan over medium-high heat. 16.
• dd the brown sugar, nutmeg, cinnamon and heavy cream and stir until sugar is dissolved. 17.
• our the rum into the pan, then use a lighter to light the rum. Be careful, the flame can get somewhat high. Once lit, allow it to cook, swirling the pan a few times to disperse the rum and flames. It should burn out within a minute or two, but if not, swirl a little more to help it burn out. 18.
• dd the bananas to the sauce and continue cooking another 1-2 minutes to thicken the sauce. Remove from heat and set aside to cool and thicken before adding to the cheesecake. 19.
• hile bananas foster cools, remove the cheesecake from the springform pan and set on a serving plate. 20.
• o make the whipped cream, add heavy whipping cream, powdered sugar and cinnamon to mixing bowl and whip until stiff peaks form. 21.
• ipe a swirl border with the whipped cream around the outside edge of the cheesecake. 22.
• o finish off cheesecake, add the bananas foster on top, in the middle of the whipped cream. Drizzle the sauce over the bananas and down the sides of the cheesecake. 23.
• efrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days because the bananas on top can spoil.

BANANAS FOSTER

Steps:

• Prepare a grill for medium-high heat.
• Heat a cast-iron skillet over direct heat. Melt the butter until it begins to brown, then stir in the sugar and cinnamon until the sugar melts. Stir in the salt. Add the bananas in an even layer and cook, turning the bananas once to coat in the sauce, until lightly browned, 1 to 2 minutes per side.
• Remove the skillet from the heat and add the rum. Light the sauce with a lighter and allow it to flame. Once the flames have extinguished, baste the bananas with the sauce. Add the orange zest. Serve warm over vanilla ice cream.
• (Alternatively, you can cook the bananas over medium-high heat on a stovetop.)

BANANAS FOSTER CHEESECAKE SQUARES

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.

BANANAS FOSTER CHEESECAKE

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.

BANANAS FOSTER CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Melt 1 Tbsp. butter. Mix with cookie crumbs; press onto bottom of 9-inch springform pan. Bake 10 min.
• Mash 2 bananas slightly in large bowl. Add cream cheese, 3/4 cup sugar, 1/4 cup rum, cinnamon, nutmeg and vanilla; beat with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Cook remaining butter, sugar and rum in small saucepan on low heat 10 min. or until butter is melted and sauce is thickened; cool 10 min., stirring occasionally. Slice remaining bananas just before serving cheesecake; arrange on cheesecake. Drizzle with sauce.

BANANAS FOSTER CHEESECAKE

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!

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

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.

BANANAS FOSTER

Steps:

• Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
• Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
• Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
• Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

BANANAS FOSTER CHEESECAKE

Steps:

• Combine ground vanilla wafers and clarified butter.
• When the mixture is the consistency of moist cornmeal, you've added just the right amount of butter.
• When squeezed it should hold together easily.
• Rub inside of a springform pan with butter.
• Dust sides and bottom with flour, discarding any powder that does not stick.
• Using your hands, tap down the butter-wafer mixture forming a short wall up the side.
• When the mixture is even and all holes are filled in, bake the crust at 300 F for just a few minutes to set the shell.
• For the filling, beat cream cheese until smooth.
• With machine running, add granulated sugar, stopping occasionally to scrape down the sides.
• With the machine running, add the eggs, one at a time.
• Add the vanilla extract and sour cream.
• Pour batter into prepared, cooled pan and level off with a spatula.
• Bake at 300 F for 40 minutes.
• For the sauce, in a small sauté pan, cook brown sugar and butter slowly until the mixture liquefies.
• Add lemon juice, banana liqueur, orange juice and cinnamon.
• Bring mixture to a boil and then simmer for 10 minutes and cool.
• In another sauté pan, sauté banana slices in sizzling butter.
• When browned on one side, douse the fruit with some of the Fosters sauce.
• Cut cooled cheesecake into 8 portions.
• Top with Fosters sauce.
• Dust with powdered sugar and add a sprig of mint.

CHOCOLATE CHIP BANANAS FOSTER 'BOX' CHEESECAKE RECIPE BY TASTY

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!

RED LOBSTER BANANAS FOSTER CHEESECAKE CLONE

Steps:

• Position rack in center of oven and preheat oven to 350 degrees 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.
• Using electric mixer, beat cream cheese in large bowl until smooth.
• Gradually beat in sugar.
• Beat in cornstarch.
• Add eggs, one at a time, beating until just blended after each addition.
• Add pureed 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 one 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.
• Cutaround 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 atop cake.
• Cut cake into wedges and serve with sauce.

BANANAS FOSTER CHEESECAKE

Steps:

• In a mixing bowl, combine crushed cookies and melted butter. Lightly grease a 9-inch springform pan with butter and press the crumb mixture in it. (Instead of the vanilla cookies, a tasty variation that works well is 3/4 cup of graham cracker crumbs and 1/2 cup ginger snap cookie crumbs.).
• In a mixing bowl, mix together cream cheese, brown sugar, corn starch, and cinnamon with an electric mixer. Add eggs and yolk and mix well. Purée banana in a food processor. Mix puréed banana, banana liqueur, rum, and vanilla extract into cheese mixture with mixer. Pour the cream cheese mixture over the crust.
• Bake at 350 degrees F for 15 minutes.
• Without opening the oven, lower the temperature to 225 degrees F and continue baking for 70 minutes, or until the center no longer jiggles when you gently shake the springform pan.
• Remove the cake from the oven, close oven door, and gently run a knife all around the inside edge of the springform pan to prevent the cake from sticking to it and causing cracks. If cake is still a little wet in center, place it back in the oven for another 30 minutes with oven turned off. It will continue to cook gently as oven cools.
• Remove cheesecake from oven and cool completely to room temperature.
• Cover with plastic wrap and refrigerate overnight. Cooling to room temp prevents moisture from forming inside plastic wrap. Even cheesecakes that seem a little jiggly in the center will firm up nicely after refrigeration.
• Enjoy!