Mini Banana Cheesecakes Food

MINI BANANA CHEESECAKES

Steps:

• Preheat the oven to 350 F / 180 C. Rack in middle position.
• Line mini muffin pan with mini muffin liners. In a small bowl combine graham cracker crumbs, sugar, and melted butter.
• Add approximately 2 tsp crumb mix to each cup. Firmly press down with small cup to pack the crumbs.
• In another medium bowl, combine cream cheese and sugar. Mix well for about 5 - 10 minutes or until soft and creamy. Add egg, vanilla extract and blended banana.
• Add approximately 1 to 1 & 1/2 tbsp of cream cheese mixture into each mini muffin cup.
• Bake in oven 350 F / 180 C for 10-15 minutes or until the top of the cheesecakes are set. Let cool the cheesecakes for 10 -15 minutes and refrigerate for at least 6 hours.
• Before serving the mini banana cheesecakes, whip the whipping cream in medium bowl with sugar and vanilla extract until soft peaks are formed.
• Place the whipped cream in piping bag with tip no. 1M and pipe little swirls on the top of the mini banana cheesecake.

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 PUDDING CHEESECAKES

Steps:

• Microwave butter in microwaveable pie plate on HIGH 30 sec. or until melted. Add wafer crumbs and sugar; mix well. Microwave 1 min., stirring after 30 sec.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually add 1/2 cup milk, mixing well after each addition. Blend in remaining milk. Add dry pudding mix; beat on low speed 2 min.
• Remove 1/2 cup crumb mixture; reserve for later use. Spoon remaining crumb mixture evenly into 8 (8-oz.) dessert dishes or glasses; top with bananas, cream cheese mixture and COOL WHIP.
• Refrigerate 1 hour.
• Sprinkle with reserved crumb mixture just before serving.