Jamaican Banana Cheesecake Recipes

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.

JAMAICAN BANANA CHEESECAKE

Steps:

• Make the crust-in a small bowl, combine the crushed cookies and melted butter.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• Make the filling-in a large bowl, combine the cream cheese, sugar, pureed banana, and cornstarch.
• Beat using an electric mixer until smooth.
• Add in eggs and egg yolk, one at a time, beating well after each addition.
• Beat in banana schnapps, creme de cacao, rum, and vanilla extract.
• Pour the cream cheese mixture over the crust.
• Bake in preheated 350° oven for 15 minutes; decrease temperature to 225° and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 30 minutes.
• Chill, uncovered, overnight.
• Arrange fresh fruit over cheesecake; drizzle with chocolate topping; chill until time to serve.

CARAMELIZED BANANA CHEESECAKE

Steps:

• Preheat the oven to 325 degrees.
• Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on.
• Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum.
• Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well.
• Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade.
• Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand.
• Pour the filling mixture over the crust.
• Place the pan in a large pan and add water to a depth of 2 inches.
• Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.

CREAMY BANANA CHEESECAKE

Steps:

• Combine cream cheese, vanilla and sugar and mix well.
• Stir in 1 cup whipped topping.
• Place 1 cup sliced bananas at the bottom of the piecrust.
• Spread cream cheese mixture over the bananas.
• Place remainder of bananas on top of the cream cheese mixture.
• Combine milk and pudding mix and stir until smooth.
• Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.