Easy Bananas Foster Cheesecake Food

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.

EASY BANANAS FOSTER

Steps:

• Melt butter in a saucepan over medium heat.
• Add sliced bananas and stir for 2 minutes.
• Add brown sugar, vanilla, cinnamon, and salt.
• Lower heat and continue cooking, stirring constantly for 2 more minutes.
• Serve over a scoops of ice cream.
• Note: 1 oz of booze may be added during the last 2 minutes of cooking (Rum works well), add with the pan off of the heat- Beware of flaming.

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.

BANANA CREAM CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

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!

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 II

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

EASY BANANAS FOSTER

Steps:

• In a large skillet, heat the butter, brown sugar, cinnamon, and salt over medium heat until sugar dissolves, about 3 minutes. Stirring frequently.
• While the butter mixture is cooking, slice the bananas into 1/2-inch thick diagonal slices.
• Once the butter mixture starts to bubble, add the bananas in a single layer and cook for 1 minute. Turn the bananas over and cook for 1 more minute.
• Very carefully pour in the vanilla extract and the rum and then using a long match or grill lighter held just over the liquid, ignite the rum to flambé. Cook until the flame goes out, about 1 minute. Remove from heat.
• Add ice cream to 6 bowls and evenly top with the bananas and rum sauce. Serve immediately.

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 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.

ISLANDS BANANAS FOSTER

Steps:

• Melt butter, brown sugar, lime juice, rum, and seasonings in a large skillet over medium-low heat.
• Add bananas and pineapple.
• Saute until tender, but not soft, about 2 minutes.
• Serve over scoops of vanilla ice cream, garnished with coconut.
• **To toast your coconut, place in a nonstick skillet over medium heat about 5 minutes or until golden.

EASY BANANAS FOSTER CHEESECAKE

Steps:

• 1. Peel bananas and cut into 1/2-inch slices; set aside.
• 2. In a saute pan, melt the butter with sugar and cinnamon, stirring constantly for about 2 minutes. Stir in the lemon juice and extracts. Add the bananas and gently stir 1-2 minutes or until hot and bubbly. Serve immediately over cheesecake.

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.

EASY BANANAS FOSTER

Steps:

• In a small saucepan, combine all ingredients except rum extract. and bananas.
• Cook over low heat, stirring occasionally until sugar is dissolved and mixture is smooth; bring to a boil.
• Remove from heat; stir in rum extract and bananas.
• Serve over vanilla ice cream.
• Serving size is 1/3 cup.

BANANA'S FOSTER CHEESECAKE

Steps:

• 1. Preheat the oven to 325 degrees
• 2. Finely process the banana chips and combine with crushed graham crackers. I say its about 1 1/2 cups of graham crackers, but for a 9 inch springform pan I find one regular sized box of graham crackers will fit the bill. Mix in the brown sugar and cinnamon until well combined. Melt the butter then add to the graham cracker mix. Blend well (I start off with a spoon and usually finish by hand= but be careful, the butter can be hot) I use a 9 inch springform pan and don't usually grease it as the butter from the crust is sufficient to keep the cheesecake from sticking to the bottom of the pan. Firmly press the graham cracker mixture into the bottom of the pan and then work your way up about halfway to 3/4 of the way up the side of the pan. Just because it might be easier now than later, I line outside of my springform pan with aluminum foil. If you have the wide foil this works perfectly for a 9 inch pan. Why? Because you're gonna be baking this cheesecake in a hot water bath and the foil is a good protection against water getting into the pan.
• 3. Melt the butter in a saucepan. Once melted add the brown sugar and cinnamon. Let the brown sugar dissolve well before going on. This may take a few minutes but don't leave and keep stirring. Add the rum (or rum extract/water mix) and the banana liqueur. Be mindful, you are adding liquid to hot melted sugar so be careful and add the liquid slowly. Let this mixture cook down for a couple of minutes- you're cooking off the alcohol here, folks so let the heat do its job. Mix in your bananas. There is no need for things to look pretty at this point. This layer is going to be covered by about three inches of cheesecake so nobody's gonna see it anyway. Cook the bananas down for about three minutes and remove from heat. Remove the bananas from the mixture using a slotted spoon. Spoon the bananas across the graham cracker crust. Reserve about a cup of syrup/bananas for the next step.
• 4. On to the cheesecake. Cream the cream cheese and sugar together. Then add the eggs one at a time blending well after each addition. Add the cup of heavy cream, vanilla extract, banana liqueur and the syrup from the banana foster layer and mix well. (BTW, I said it was 1 cup of banana foster syrup, it'll be whatever syrup is left after your remove the bananas) In a separate bowl, mix the instant banana cream pudding with the two cups of heavy cream (try not to stop at this point and just pig out on the pudding because it's really good!) I found using the whisk attachment of my mixer did a great job here. (Yes, I think you can use cook and serve pudding just as well here). Combine the pudding mixture with the cream cheese mixture until well blended. Pour the mixture into the springform pan. Put the pan into a larger pan and then pour hot water into the out pan until it comes about halfway up the outside of your springform pan. Place the pan in the over and cook for approximately 1 hour 30 minutes. This is an approximate time and you will want to start checking after about 45 minutes(different ovens will cook differently). Remove from the oven and let cool. After it is cooled, place in the refrigerator for at least 2 hours though overnight is best.
• 5. After removing the cheesecake from the fridge run a small paring knife between the edge of the pan and the cheesecake to loosen it before releasing the spring.
• 6. In a saucepan, melt your butter then add the brown sugar and cinnamon. As before make sure the sugar is completely dissolved then carefully add the banana liqueur, vanilla and banana extract and rum (or rum extract/water combo). Yes, this recipe is slightly different from the one above. Once you've cooked the syrup for a few minutes carefully add the bananas. Cook the bananas for about 2-3 minutes then remove from heat.
• 7. At this point you can either remove the bananas and arrange them on the top of the cheesecake then pour the syrup on top or slice the cheesecake and put the bananas foster on the individual slices. Either way, I hope you enjoy this little taste of New Orleans.