ROASTED BANANA & PECAN CHEESECAKE
We keep bananas on hand, but with just two of us in the house, they ripen faster than we can eat them. They soon become perfect for roasting and baking into this roasted banana cheesecake with a nutty crust. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 430 calories, Fat 30g fat (14g saturated fat), Cholesterol 126mg cholesterol, Sodium 308mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 8g protein.
BANANA CHEESECAKE
We have banana trees in our backyard that bear fruit all year. After making banana bread, muffins and cookies, I still had some of our bountiful crop left, so I decided to try this recipe. -Sera Smith, West Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 14 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 380 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 151mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
MACADAMIA NUT CRUST
Provided by Alton Brown
Categories dessert
Time 35m
Yield 1 (9 to 10-inch) pie or cheesecake crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
BLUEBERRY MACADAMIA CHEESECAKE
This is one of the coolest cheesecake recipes I found. The crust sounded absolutely heavenly. I can't wait to try this one! 8) Hopefully you will love it as well!
Provided by OceanIvy
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- For crust, combine crust ingredients and mix well. Press on bottom of 10-inch springform pan.
- Bake 10-15 minutes.
- Reduce oven temperature to 350°.
- For 1st layer, crumble the cheese in large bowl; add vanilla extract, sugar and eggs.
- Beat on high speed with electric mixer until well blended and smooth,4 minutes.
- Pour mixture over crust.
- Bake at 40 minutes until set (not completely firm).
- Remove from oven and cool 10 minutes.
- For next layer, combine sour cream, sugar and vanilla extract.
- Spread over cake.
- Bake for 5 minutes and let cool.
- To make topping, mix cornstarch with cold water forming smooth paste.
- Stir in the berries and cook until thickened. Let cool and then spread on cheesecake.
- Cool 1 hour before serving.
MACADAMIA CHEESECAKE
Make and share this Macadamia Cheesecake recipe from Food.com.
Provided by Kaccy G.
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine.
- Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan.
- Set aside.
- For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth.
- Add sugar, beating on medium to high speed until well combined.
- Beat in vanilla and lemon juice.
- Add whole eggs and egg yolk all at once.
- Beat on low speed just until combined.
- Stir in the 1/3 cups nuts.
- Pour filling into the crust-lined pan.
- Place the pan on a shallow baking pan on the oven rack.
- Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when shaken.
- Remove springform pan from baking pan.
- Cool on a rack for 15 minutes.
- Use a small metal spatula to loosen crust from side of pan.
- Cool 30 minutes more.
- Remove sides of pan.
- Cool 1 hour; cover and chill at least 4 hours.
- Sprinkle with toasted coconut.
- If desired, top with several carambola slices.
- Makes 12 servings.
- Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake.
- Cool as directed, cover, and chill.
- To serve, top with coconut and carambola slices if desired.
WHITE CHOCOLATE BANANA-MACADAMIA CHEESECAKE
The combination of white chocolate and bananas hits just the right tropical note in theis cheesecake. Tastes best if allowed to chill overnight. From Ann Byrn, the cake mix doctor
Provided by Dragonfly AZ
Categories Cheesecake
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Lightly grease a 13 x 9 cake pan.
- Measure out 1/2 c cake mix and set aside.
- Place the remaining cake mix, macadamias, melted butter and 1 egg in a large bowl. Beat at low speed for 2 minutes. Batter should come together into a ball.
- With your fingertips, pat dough into an even layer on the bottom of the prepared pan.
- In a glass measuring cup, microwave white chocolate on high for 1 minute. Stir until smooth.
- Place cream cheese in the same mixing bowl you used for the crust mixture. Beat on low speed until smooth. Beat in reserved cake mix. Beat in white chocolate and condensed milk until just combined, about 30 seconds, scraping down sides as needed.
- Beat in eggs, one at a time.
- Mix in bananas and vanilla.
- Pour over crust and smooth with rubber spatula.
- Bake until it looks shiny and golden brown and the center no longer jiggles when you shake the pan, about 45 to 50 minutes.
- Remove from oven, let cool for about 30 minutes. Cover tightly with plastic wrap or "Press-N-Seal" and refrigerate for at least an hour, or overnight.
Nutrition Facts : Calories 368.4, Fat 21, SaturatedFat 10.3, Cholesterol 81.3, Sodium 301.4, Carbohydrate 39.8, Fiber 0.8, Sugar 31.6, Protein 6.6
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