Bananas Foster Cheesecake Squares 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 CHEESECAKE SQUARES

Steps:

• For the crust: Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9 inch baking pan.
• For the filling: Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed banana. Pour over crust. Bake at 350° for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
• For the topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwaveable bowl on High 2 minutes; stir until smooth (add a teaspoon or so more if too thick). Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake.

BANANAS FOSTER CHEESECAKE SQUARES

Steps:

• Heat oven to 325°F In small bowl, combine graham cracker crumbs, sugar and butter until well mixed.
• Press evenly in bottom of 15 x 10 x 1 inch baking pan. In large bowl, combine cream cheese, brown sugar, cornstarch and cinnamon until smooth.
• Add eggs and egg yolks one at a time, beating well after each addition. Beat in all remaining ingredients. Pour into crust-lined pan. (Pan will be very full.).
• Bake at 325°F for 55 to 65 minutes or until center is firm to the touch. Cool completely before serving.
• Store in refrigerator.

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 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.

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!

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

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.