Roasted Banana Pecan Cheesecake Food

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.

ROASTED BANANA & PECAN CHEESECAKE

Steps:

• Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°., Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust., Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.

PECAN-PIE CHEESECAKE

Steps:

• For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
• Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
• For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
• Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
• Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
• For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
• Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
• Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
• To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
• To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.

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.

BANANA CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.
• In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
• Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
• Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.

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.

PECAN CHEESECAKE

Steps:

• Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.
• In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust
• Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.
• In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
• In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.

BAKED BANANA CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly oil a non-stick loose-based 22cm cake tin. Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. Press into the base of the tin to make a firm layer, then bake for 10 mins. Remove from the oven and turn up the heat to 240C/220C fan/gas 9.
• To make the topping, mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 110C/90C fan/gas 1/4 and cook for 25 mins more. Turn off the oven and leave the cheesecake inside to cool. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)
• To serve, remove the cheesecake from the tin and slide onto a plate. Whip the cream until it just holds its shape, then smooth over the top of the cheesecake, lightly dust with cocoa and scatter over the peanuts.