Oven Roasted Banana Rum Cheesecake Topvegan Recipe 465 Recipes

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.

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.

OVEN ROASTED BANANA RUM CHEESECAKE TOP....VEGAN RECIPE - (4.6/5)

Steps:

• Make the oven-roasted bananas Preheat the oven to 325°F. Place the unpeeled bananas on a roasting pan and roast in the center of the oven for 15 to 20 minutes, until the bananas are soft, the skins are dark brown, and some juice is seeping out. Let the bananas cool to room temperature in the pan in their skins. Set aside. Increase the oven temperature to 400°F. Make the maple rum sauce In a small saucepan, combine the maple syrup, Earth Balance, and salt to taste and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring frequently, until the sauce has thickened slightly, about 10 minutes. Remove from the heat and add the rum, stirring well; be careful, as the sauce will bubble up a bit. Let cool for a few minutes, then taste and add more salt if necessary. Cool to room temperature, then transfer to a squeeze bottle. The sauce can be rewarmed by putting the bottle in a pan of hot water off the heat. Make the spiced pecan crust Combine all the crust ingredients in a bowl and stir until well incorporated. Press the crust into a 9-inch springform pan and put in the freezer for 5 minutes. Bake in the center of the oven for 8 to 10 minutes, until the crust looks a little dry and the edges are light golden. Remove to a wire rack to cool completely. Make the filling Peel the roasted bananas and remove any obvious strings. In a food processor, puree the bananas until very smooth. Add the remaining ingredients and pulse until smooth, scraping the sides of the bowl periodically; do not overprocess, or the cream cheese will separate and curdle. Pour the filling into the crust and bake on the center rack of the oven for 10 minutes. Reduce the oven temperature to 350°F and bake for another 35 to 45 minutes, until the top is the color of light brown sugar and the center of the cheesecake is set but still jiggles slightly; a toothpick inserted into the center should come out clean. Let the cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in the refrigerator for at least 3 hours, preferably overnight. To serve Rewarm the sauce in a pan of hot water. Use an offset spatula or a thin knife to loosen the edges of the cheesecake, remove the sides of the pan, and cut the cake into slices. Serve with the warm sauce and toasted pecans.

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.

BAKED RUM BANANAS

Steps:

• NOTE OF CAUTION: As one reviewer stated, she had an issue with blue flames erupting when she opened her oven door due to backdraft. When cooking with alcohol, one must always be cautious ~ please use EXTREME CARE when opening your oven door. As no other reviewers (or me for that matter) have had this problem, I'm hoping it was a fluke occurance, but wanted to post a warning with this recipe.
• Preheat oven to 450°F Place brown sugar, orange juice, nutmeg, cinnamon, and 1/2 cup rum in a small saucepan over medium heat. Heat until sugar is melted. Remove from heat.
• Meanwhile, peel bananas and cut them in half crosswise, then lengthwise, forming 4 pieces from each banana. Place bananas in a single layer in a baking dish. Pour hot rum mixture over bananas. Dot bananas with tiny bits of butter, about 3 dots per banana slice. (You can make dessert up to this point just before dinner, cover, and keep at room temperature until entree course is finished.).
• Bake bananas 10 minutes, uncovered, basting with rum mixture occasionally. Sprinkle remaining 1/8 cup rum over bananas and bake 5 minutes more.
• TO SERVE: Divide bananas among 4 dinner plates or shallow dessert bowls. Top with a scoop of vanilla ice cream.
• NOTE: If you can find baby finger bananas in your local supermarket, use them instead of ordinary bananas. They are much more flavorful. Cut each finger banana in half lengthwise. Allow 2 finger bananas per person.

BANANA PUDDING CHEESECAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 300F degrees. In the bowl of your stand mixer (or using a handheld electric mixer), combine cream cheese and sugar until smooth (about 2 minutes on medium speed). Add in eggs and mix until combined. In a separate bowl, mash up your bananas. I just use my potato masher. Squeeze in the juice from the lemon (watch out for the seeds!) Stir until combined. The lemon juice will keep your bananas from browning too quickly but also add a bit of flavor to the cheesecake. Add the powdered instant pudding and the mashed bananas to the cream cheese mixture. If you are using a stand mixer, it's really important that you scrape down the sides of your mixing bowl often. Mix until combined. Batter will be thick. Put vanilla wafers into ziploc bag, and crush using your hands or a rolling pin. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake when you cut into it. Gently fold the wafers into the cheesecake batter. Spread batter into graham cracker crust Bake in the oven for about 55-60 minutes. It'll be a pit puffy when you first take it out of the oven. Don't worry, it'll all settle down as it cools. Allow cheesecake to cool for several hours in the fridge before serving. A great way to serve this is to top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top. Cook's Notes: This cheesecake can be made without the bananas. The instant pudding gives this cheesecake a lot of banana flavor so if you skip the mashed banana step, you'll still have a great tasting cheesecake. Also, I looked everywhere for one of those premade Nilla Wafer crusts. None of my local stores seem to carry them right now. But if you can find them near you, I think it would taste wonderful with this recipe. Just remember though that this recipe is made for a larger pie crust so you'll have filling leftover when you use a smaller crust.