Banana Cheesecake Pot Stickers Recipe 435

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BANANA CHEESECAKE POT STICKERS RECIPE - (4.3/5)



Banana Cheesecake Pot Stickers Recipe - (4.3/5) image

Provided by DreiFromBK

Number Of Ingredients 6

These dessert potstickers feature a sweet filling that you can customize to your taste.
1 banana
2.3 ounces cream cheese
10 large potsticker wrappers (or 20 small ones)
1 tablespoon butter
1/3 cup water

Steps:

  • Peel the banana and halve lengthwise. Cut the halves into 1/4-inch thick slices diagonally. Cut the cream cheese into pieces that are roughly the same size. Prepare a small bowl of water. To fold the potstickers, put a wrapper in the palm of your left hand (assuming you're right handed). Add equal amounts of banana and cream cheese on one half of the wrapper, being sure to leave enough room around the edges to seal the wrapper shut. Wet the rim of the wrapper with water. Fold the wrapper in half over the filling and add pleats with your right hand as you seal the wrapper shut. To fry the potstickers, heat a large flat bottomed pan over medium-high heat. Add the butter and swirl to coat the pan. Lay the potstickers flat in the pan and then with a lid ready, add 1/3 cup water shutting the lid immediately. Turn down the heat to medium and then steam for 4 minutes, or until the water has evaporated. Remove the lid and turn the heat back up to medium-high. Fry the potstickers until crisp and golden brown on the bottom. Serve crisp-side up dusted with powdered sugar.

BANANA CHEESECAKE



Banana Cheesecake image

There are so many things to love about this easy banana cheesecake, but the best part? It tastes like banana bread!

Provided by Kristina Vanni

Categories     Dessert     Cake

Time 13h15m

Number Of Ingredients 12

For the Crust:
2 cups graham cracker crumbs (finely-crushed)
1/2 cup unsalted butter (melted)
1/4 cup granulated sugar
For the Filling:
2 (8-ounce) packages cream cheese (softened)
3/4 cup granulated sugar
3/4 cup sour cream
4 large eggs
1 1/2 cups mashed overripe bananas (about 4 large bananas)
2 teaspoons freshly squeezed lemon juice
Garnish: whipped cream, fresh banana slice, ground cinnamon

Steps:

  • Gather the ingredients. Preheat the oven to 350 F.
  • In a large bowl, combine the crushed graham crackers, melted butter , and granulated sugar.
  • Pat the crust mixture into the bottom and halfway up the sides of a 10-inch springform pan . To prevent leaks, line the outside of the pan with aluminum foil or place the springform pan on a rimmed baking sheet.
  • Make the filling. In a large bowl, beat the cream cheese, sugar, sour cream, eggs, mashed bananas, and lemon juice until smooth.
  • Pour the mixture into the prepared pan and bake for 1 hour, or until the cheesecake is light brown on top.
  • Cool completely at room temperature. Wrap in plastic wrap and chill for at least 12 hours before serving.
  • Garnish individual servings with whipped cream , fresh banana slices, and a dusting of ground cinnamon. Serve and enjoy.

Nutrition Facts : Calories 402 kcal, Carbohydrate 37 g, Cholesterol 129 mg, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, Sodium 213 mg, Sugar 26 g, Fat 27 g, ServingSize 1 cake (12 slices), UnsaturatedFat 0 g

CHEESESTEAK POTSTICKERS



Cheesesteak Potstickers image

Provided by Ming Tsai

Time 1h30m

Yield 18 to 24 potstickers

Number Of Ingredients 10

1 pound shaved wagyu beef
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil, plus additional for cooking potstickers
1 red onion, slivered
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
4 ounces shredded Cheddar
4 ounces shredded mozzarella
1 package gyoza or thin egg roll wrappers
Serving suggestion: Dijon mustard

Steps:

  • Sprinkle the beef with salt and pepper. Add the oil to a wok or a large cast-iron or saute pan over high heat. Once heated, add the seasoned beef and sear, stirring quickly, until cooked through, about 2 minutes, then remove from the wok and set aside. In the same pan, add the onions, garlic and ginger over medium heat and cook until caramelized, about 5 minutes. Season with salt and pepper. Add the hot onions to the cooked beef. Taste for seasoning, adjusting if needed. Store in the fridge to cool, at least 20 minutes or up to 1 hour. Fold in the cheese prior to making dumplings.
  • To form potstickers, line a sheet tray with parchment paper and set aside. Lay out a dumpling wrapper on your work surface. Using your finger or a pastry brush, wipe water around the top edge of the wrapper. Spoon about 1/2 tablespoon filling in the center. (Make sure not to get filling on the edges of the wrapper, which prevents proper sealing.) Fold the wrapper in half to form a half-moon shape. Seal the top center by pressing between fingers and starting at the center, then making three pleats, working toward the bottom right corner. Repeat, working toward the bottom left corner. Press the dumpling gently on a work surface to flatten the bottom. Repeat with the remaining wrappers and filling. Hold the dumplings on the lined sheet tray.
  • Heat a large saute pan over high heat. Add 2 tablespoons oil and swirl to coat. When the oil shimmers, add the potstickers, flat-side down, in 2 snug rows of 5 and cook, in batches, without disturbing, until the bottoms have browned, 4 to 6 minutes. Add about 1/2 cup water and immediately cover the pan to avoid splattering. Lift the cover and make sure about 1/8 inch water remains; if not, add a bit more. Steam until the potstickers are puffy, yet firm, and the water has evaporated, 8 to 10 minutes. If the water evaporates before the potstickers are done, add more in 2- to 3-tablespoon increments. If the potstickers seem done but water remains, drain the water and return the pan to the stovetop. Continue to cook over high heat to allow the potstickers to re-crisp on the bottom, 2 to 3 minutes. Transfer to a platter and serve hot with Dijon mustard.

BANANA BREAD BOTTOM CHEESECAKE RECIPE BY TASTY



Banana Bread Bottom Cheesecake Recipe by Tasty image

Here's what you need: bananas, vegetable oil, egg, sugar, vanilla extract, all-purpose flour, baking powder, baking soda, salt, cinnamon, cream cheese, sugar, vanilla extract, milk, gelatin powder, caramel sauce

Provided by Alix Traeger

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 16

4 bananas, as ripe as possible
4 tablespoons vegetable oil
1 egg
½ cup sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
32 oz cream cheese, softened
½ cup sugar
1 tablespoon vanilla extract
1 cup milk
1 tablespoon gelatin powder
caramel sauce, for drizzling

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, mash the bananas with a fork.
  • Add the oil, egg, sugar, and vanilla. Stir until combined.
  • Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don't over mix.
  • Pour the banana bread batter into a greased 9-inch (22 cm) springform pan.
  • Bake for 30-40 minutes, or until the top is set.
  • In a large bowl, add the cream cheese, sugar, and vanilla. Whisk until combined.
  • Microwave the milk until hot, about 2 minutes, then add the gelatin powder. Quickly stir until gelatin is completely dissolved, about 5 minutes.
  • Pour the gelatin mixture over the cream cheese and whisk again until smooth.
  • Pour the cheesecake mixture over the baked banana bread crust.
  • Chill for 3 hours, or overnight.
  • Unmold the cheesecake, then slice and serve drizzled with caramel sauce.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 45 grams, Fat 37 grams, Fiber 2 grams, Protein 9 grams, Sugar 26 grams

BANANA CHEESECAKE



Banana Cheesecake image

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

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
3 tablespoons sugar
2 tablespoons brown sugar
1-1/2 teaspoons vanilla extract
6 tablespoons butter, melted
FILLING:
1 cup mashed ripe bananas
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup sour cream
2 tablespoons cornstarch
1-1/4 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs, lightly beaten
TOPPING:
1 cup sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup assorted fresh fruit

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.

BANANA SPLIT CHEESECAKE



Banana Split Cheesecake image

A good no-bake cheesecake. It tastes just like its name.

Provided by Peggy

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 18

Number Of Ingredients 10

2 ½ cups graham cracker crumbs
¾ cup melted butter
4 cups confectioners' sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
3 medium bananas, quartered
1 (12 ounce) container frozen whipped topping, thawed
8 maraschino cherries, halved
¼ cup chocolate syrup
½ cup pecan halves

Steps:

  • Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
  • Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 50.9 g, Cholesterol 47.7 mg, Fat 24.6 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 14.8 g, Sodium 207 mg, Sugar 40.5 g

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