Butterscotch Banana Cheesecake Recipes

BANANA BUTTERSCOTCH BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BUTTERSCOTCH BANANA PIE

Steps:

• Melt 75g of the chocolate in the microwave in 30 second bursts. Whizz the biscuits in a food processor into crumbs. Pour the melted chocolate onto the biscuit crumbs and whizz again. Spread the biscuit mixture across the base and up the sides of a 16-18cm shallow pie or cake tin, then put in the fridge to set
• Sprinkle the butterscotch pudding powder into the milk and whisk together until smooth. Slice the bananas. Take the tin out of the fridge and spread the salted caramel sauce over the base. Cover the caramel with the banana slices. The pudding will have started to thicken, so give it a brief whisk, then spoon it over the bananas. Put in the fridge for 5-10 mins to set. Melt the remaining chocolate and drizzle over the pie to serve.

BUTTERSCOTCH BANANA CHEESECAKE

Steps:

• Set aside 12 pecans for grnish. Finely crush remaining nuts with graham wafers. Combine with sugar and butter. Press evenly over bottom and part way up sides of a 9-inch springform pan.
• Bake in 350F oven for 8-10 minutes until set. Combine pudding mix and brown sugar in saucepan. Add milk; cook and stir over medium heat until mixture comes to a boil and is thickened. Allow to cool. Beat cream cheese umtil light and fluffy. Add eggs, beating after each addition. Stir in bananas, vanilla and cooled pudding. Center springform pan on a large square piece, about 14-inch , of foil. Press foil against sides of pan. Set pan in large pan.
• Pour filling into springform pan. Pour hot water into large pan to come 1-inch up sides of springform pan. Bake in 350F oven for 75 minutes until set but slightly jiggly in center. Turn oven off and let cool in oven in water bath wirh oven door closed for 1 hour. Remove springform pan from water bath. Remove foil and let cake cool completely on cooling rack.
• Spread sour cream topping evenly over top. Garnish with reserved pecans and banana slices - if desired.

BUTTERSCOTCH CARAMEL CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Wrap outside bottom and side of 9-inch springform pan with a double layer of heavy duty foil.
• Crust: Combine graham cracker crumbs, butter, sugar and nuts in a medium bowl. Press crumb mixture onto bottom and 1 inch up the sides of the prepared pan.
• Filling: Remove 2 T of the butterscotch chip to reserve for garnish. Heat remaining chips and condensed milk in a medium saucepan over low heat until chips are melted and mixture is smooth, remove from heat. Cool to room temperature.
• Beat cream cheese, sugar, flour and vanill extract in a large mixing bowl until combined. Add butterscotch mixture, beat until smooth. Add eggs, beat until just combined.
• Pour into prepared pan. Place pan in a large roasting pan, fill the roasting pan with warm water until halfway up the side of the springform pan.
• Bake for 1 1/4 to 1 1/2 hours or until 2 1/2 inch area around the outside edge appears set when gently shaken.
• Remove cheesecake from water. Pull foil away from pan and lift springform pan out of foil to wire rack. Cool on wire rack for 15 minutes. Run knife around edge of cheesecake, cover and refrigerate for 6 hour or overnight.
• to serve; remove sides of the pan. Spread caramel topping over top of the cheescake. Pipe outer egde with whipped topping and garnish with reserved butterscotch chips.

BUTTERSCOTCH CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease pan with cooking spray.
• Crush cookies finely. Stir together cookie crumbs, brown sugar, and melted butter in a medium bowl until completely combined. Press mixture on the bottom and 1 1/2 inches up sides of the prepared pan.
• Bake crust in the preheated oven until lightly browned and set, 8 to 10 minutes. Remove to a wire rack and cool completely, about 30 minutes.
• Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese, brown sugar, flour, and salt with a stand mixer at low speed, using the paddle attachment, until combined and smooth, 3 to 5 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition, about 30 seconds, scraping down sides of bowl after each addition. Add vanilla extract and beat just until incorporated, about 15 seconds.
• Add 1/2 cup of milk and 1 cup butterscotch chips to a medium saucepan over medium-low heat and cook whisking constantly until chips are melted and mixture is smooth, 1 to 2 minutes; remove from heat. Whisk together remaining 1/2 cup of milk and pudding mix in a small bowl until completely incorporated and smooth. Whisk pudding mixture into melted butterscotch mixture and whisk until smooth (mixture will begin to thicken).
• Slowly add pudding mixture to cream cheese mixture, beating at low speed, and mix until smooth, 1 to 2 minutes. Pour filling into prepared crust. Tap pan 2 or 3 times on counter to release air bubbles.
• Place cheesecake in a large roasting pan and place in preheated oven. Pour hot water to a depth of halfway up sides of springform pan. Bake for 1 hour and 30 minutes. Center will be jiggly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Open oven door slightly and leave cheesecake in for 10 more minutes.
• Remove cheesecake to a wire rack and cool completely, about 2 to 2 1/2 hours. Cover with plastic wrap and chill for at least 8 hours or overnight.
• Run a sharp knife around edges and remove sides of springform pan. Place on serving tray.
• Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides. Sprinkle with chopped pecans. Chill for 20 minutes or until topping is set. Store any leftovers covered in the refrigerator.