No Bake Banana Caramel Cheesecake Food

NO-BAKE BANANA-CARAMEL CHEESECAKE

Steps:

• Mix wafer crumbs, butter, and white sugar together in a bowl. Press firmly into the bottom and sides of a 10-inch pie pan. Layer 1/2 the banana slices over the crust, starting at the center and working outwards. Squeeze a small drop of lemon juice onto each banana slice.
• Beat cream cheese, confectioners' sugar, and vanilla extract in another bowl using an electric mixer until fluffy. Fold whipped topping into the filling until well combined.
• Spread filling mixture over the crust. Top with the remaining banana slices in a decorative pattern. Squirt the remaining lemon juice over the banana slices. Cover with plastic wrap; refrigerate until set, 2 hours to overnight. Drizzle caramel syrup over individual slices just before serving.

NO-BAKE CHEESECAKE BANANA PUDDING WITH CARAMEL SYRUP

Steps:

• Beat cream cheese and condensed milk at medium speed with an electric mixer 2 minutes.
• Beat dry pudding mix and milk in a large bowl at medium speed with an electric mixer 2 minutes; add vanilla and beat 30 seconds. Add cream cheese mixture, and beat 1 minute. Fold in whipped topping.
• Spoon one-third of pudding mixture into a 4-quart bowl; drizzle with about 2 1/2 tablespoons caramel syrup. Layer with one-third each of bananas and vanilla wafers. Repeat layers twice with pudding mixture, caramel syrup, bananas, and ending with vanilla wafers, flat sides down, placed in a single ring around edge of bowl. Cover and chill at least 6 hours.

CARAMEL NO-BAKE CHEESECAKE WITH FLUFFY BANANA BOTTOM

Steps:

• Mix 1/4 cup COOL WHIP and 1 Tbsp. ice cream topping; spread onto bottom of crust. Slice half the banana; place evenly on COOL WHIP mixture in crust. Reserve remaining banana half for later use.
• Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended. Add remaining milk and dry pudding mix; beat with whisk 2 min. Stir in remaining COOL WHIP. Spoon into crust.
• Refrigerate 4 hours or until firm. Slice reserved banana; place on dessert. Serve topped with remaining ice cream topping.

BANANA CARAMEL CHEESECAKE

Steps:

• Crust : For crust, preheat oven to 350 degrees F. and grease the bottom of a 9-inch springform pan and wrap the pan in foil.
• In a food processor, pulse oatmeal cookies with pecans until an even crumble. Add melted butter and pulse to combine. Press into the bottom of prepared springform pan (not up the sides) and bake for 12 minutes. Allow to cool while preparing bananas.
• Banana Layer : For bananas, heat a sauté pan over medium-high heat and add butter and brown sugar, stirring until melted and bubbling. Stir in vanilla and rum and add bananas. Stir just to coat and warm and pour into cooled crust.
• Cheesecake : For cheesecake, beat cream cheese until fluffy, scraping down the sides of the bowl often. Add brown sugar in 2 additions, beating well after each addition. Beat in butter. Add eggs, one at a time, and beat well after each addition. Stir in vanilla and rum extract and pour cheesecake batter over caramelized banana layer in springform pan.
• Bake cheesecake in a water bath: place springform pan into a baking dish and pour hot tap water around it, to come halfway up the pan. Bake for 30 minutes, then reduce oven temperature to 325 degrees F. and bake for another 30 to 40 minutes, until filling puffs just slightly around edges but still moves a little in center when shaken.
• Remove pan from water and allow to cool for 2 hours before refrigerating overnight.
• Caramel Topping : For caramel topping, combine sugar, water and corn syrup or lemon juice in a pan. Bring to a boil without stirring and cook, uncovered, until it turns a rich amber colour. While cooking, occasionally brush down the sides of the pot with a brush dipped in cool water.
• Once sugar has reached desired colour, remove from heat and carefully stir in whipping cream (watch out for the steam and bubbling). Return to medium heat and simmer until reduced by a third, stirring occasionally, about 5 minutes. Chill until thickened but still fluid, about 15 minutes. Pour caramel over cheesecake and chill completely. (This can be done up to 8 hours before serving).
• To serve, run a knife carefully along the inside of the pan to loosen, remove pan and slice with a hot, dry knife.