CARAMELIZED BANANA PEANUT BUTTER CHEESECAKE RECIPE BY TASTY
Here's what you need: butter, graham crackers, cream cheese, powdered sugar, creamy peanut butter, vanilla, banana, brown sugar, butter, half & half, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
- Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
- Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
- In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
- Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
- In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
- Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
- Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
- Slice and garnish with chocolate or caramel syrup.
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 52 grams, Fat 61 grams, Fiber 2 grams, Protein 14 grams, Sugar 39 grams
CARAMELIZED BANANA CHEESECAKE
Make and share this Caramelized Banana Cheesecake recipe from Food.com.
Provided by CrystalRN
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees.
- Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on.
- Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum.
- Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well.
- Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade.
- Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand.
- Pour the filling mixture over the crust.
- Place the pan in a large pan and add water to a depth of 2 inches.
- Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.
Nutrition Facts : Calories 241.3, Fat 12.4, SaturatedFat 5, Cholesterol 39.4, Sodium 213, Carbohydrate 27.3, Fiber 1, Sugar 23, Protein 6.9
PEANUT BUTTER CHEESECAKE WITH CARAMELIZED BANANA TOPPING
Make and share this Peanut Butter Cheesecake With Caramelized Banana Topping recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For crust:.
- Position rack in center of oven and preheat to 350°F Combine broken graham crackers, diced butter, and sugar in processor. Blend until crumbs stick together. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter springform pan. Bake crust until golden, about 12 minutes. Cool crust on rack. Maintain oven temperature.
- For filling:.
- Beat cream cheese and peanut butter in large bowl until blended and creamy, about 3 minutes. Add both sugars and beat until fluffy, about 3 minutes. Beat in vanilla, then eggs 1 at a time, then sour cream. Scrape cheesecake batter into crust.
- Stack 3 large pieces of foil on work surface and place springform pan in center. Fold foil snugly up sides of pan. Place springform pan in roasting pan. Add enough water to roasting pan to come 1 inch up sides of springform pan.
- Bake cheesecake in water bath until sides are puffed and center is set and edges are beginning to brown, about 1 hour 25 minutes. Place hot cheesecake directly in refrigerator; chill uncovered until cold, at least 6 hours and up to 1 day.
- For topping:
- Whisk diced butter and sugar in heavy large skillet over mediumlow heat until butter melts, sugar dissolves, and smooth caramel sauce bubbles thickly, about 4 minutes. Slice bananas into 1/2-inch-thick, 2-inch-long diagonal slices, discarding ends. Working in batches if necessary, add banana slices to skillet in single layer and cook over medium heat until heated through and coated, turning once, 1 to 2 minutes per batch. Using forks, carefully transfer banana slices to top of cheesecake, arranging in concentric overlapping circles. Let cheesecake stand at room temperature up to 1 hour before slicing and serving.
Nutrition Facts : Calories 734.6, Fat 52.2, SaturatedFat 27.2, Cholesterol 181.5, Sodium 271.4, Carbohydrate 59, Fiber 3.4, Sugar 42.8, Protein 13.6
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- Pour the graham cracker crumbs into a bowl, then combine with melted butter, mixing until the texture is like slightly wet sand.
- Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.
- In a large bowl, combine the softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
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