Bananas Foster Cheesecake Recipe 435

BANANAS FOSTER CHEESECAKE TOPPING

Steps:

• Place a skillet over medium heat and melt the butter. Add the brown sugar, vanilla, cinnamon and salt. Mix well and continue to cook until the sugar has dissolved, 1 to 2 minutes. Gently stir in the sliced bananas and cook until softened but not mushy, 1 to 2 minutes. Remove the skillet from the heat (or turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Allow the topping to cool for 2 minutes.
• Arrange the cheesecakes on a serving platter. Spoon a heaping tablespoon of the fruit topping on top of each cheesecake. Serve immediately.

BANANAS FOSTER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Position a rack in the center of the oven. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
• Combine flour, pecans, butter, brown sugar, and vanilla extract in a large bowl. Mix well. Press mixture into the bottom of the prepared pan.
• Bake crust in the preheated oven for 10 to 12 minutes. Remove from oven and let cool; leave oven on.
• Beat cream cheese in a large bowl using an electric mixer until smooth. Gradually beat in sugar, then cornstarch. Add eggs one at a time, beating after each addition until just blended. Add pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt. Beat until just combined. Pour filling over the crust.
• Place the springform pan in a large roasting pan; add enough water to come halfway up the sides.
• Bake in the hot oven until center of cake is just set, about 1 hour and 20 minutes. Turn off oven and leave cheesecake inside until cooled to room temperature, about 2 hours. Refrigerate cheesecake, uncovered, until well chilled, about 1 hour. Cover pan and return to the refrigerator, 8 hours to overnight.
• Cut carefully around edges of the cheesecake to loosen; remove pan sides. Transfer cheesecake to a platter.
• Warm caramel sauce in a small pan over low heat, stirring often, about 5 minutes. Mix in rum.
• Decorate the top of the cake with whipped topping and sprinkle with some pecans. Coat banana slices in lemon juice and let dry slightly. Arrange banana slices around the edge of the cake. Drizzle caramel sauce decoratively on top. Serve any leftover sauce on the side for drizzling individual slices.

BANANAS FOSTER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees. Place the graham crackers in a food processor, and mix until you have fine crumbs, then pour them into a large bowl and stir in the melted butter, sugar and rum extract.
• Now, blend the cream cheese on low speed with an electric mixer, scraping down the sides. Add in the sugar slowly, and continue to beat until creamy. Add the rum and vanilla extract, and mix until blended Add the eggs one at a time and continue to mix on low speed until well combined.
• Pour the mixture into the crust and spread evenly to the edges. Place a pan of hot water on the lower rack of the oven. Place the cheesecake on the rack above it and bake for 45 to 50 minutes or until the sides are set and the middle is a little jiggly. Turn the oven off, crack the door and let it cool down in the oven, then cool completely at room temperature, cover and refrigerator overnight. Loosen the sides with a knife and release the sides of the pan, I leave it on the bottom, too scary to remove it!
• To make the topping, combine the brown sugar and butter in a large saucepan, over low heat, then slice and add the bananas, cinnamon, rum and pecans, heat and stir for 5 minutes.
• Remove from the heat and let cool slightly. Now, just spread the topping on the cheesecake, slice and serve! Enjoy!

BANANA FOSTER NO-BAKE CHEESECAKE

Steps:

• In a small bowl mix graham cracker crumbs, sugar and butter; press the mixture onto the bottom of a 9x9 inch dish or pan.
• Put the dish in the freezer for 15 minutes.
• In a mixing bowl, whisk together the pudding mixes and the milk for 2 minutes.
• Stir in the whipped topping.
• Spread the pudding over the graham cracker crust.
• Put back in the freezer.
• In a medium sized mixing bowl, combine the cream cheese and the powdered sugar; beat until well blended.
• Add in the whipped topping and vanilla; continue to beat until thoroughly combined.
• Spread the cream cheese mixture over the pudding layer.
• Put it back in the freezer for 30 minutes, or until set.
• Melt the butter in a large frying pan over medium-high heat.
• Stir in the light brown sugar and let cook until bubbly.
• Pour in the heavy cream; stir and continue cooking.
• Mix in the bananas and pecans; continue to cook until hot and bubbly.
• Remove from heat and spread over the cheesecake.
• Cut the cheesecake into bars and serve.
• You can also serve the banana foster on the side.

INSTANT POT BANANAS FOSTER CHEESECAKE

Steps:

• Melt the butter in the microwave, then add all crust ingredients to a small bowl and mix together. Press the cookie crust in a pre-greased springform pan then put in the refrigerator for 20 minutes to chill.
• Using a stand or hand mixer beat together the softened cream cheese and sugar. Next beat in the eggs one at a time.
• Mix in the heavy cream, flour, vanilla, rum, cinnamon, and nutmeg.
• Next fold in the mashed banana with a spoon or spatula by hand. Pour into the prepared springform pan. Cover top and bottom with aluminum foil.
• Put 1 1/2 cups of water in the liner of the pressure cooker. Set the cheesecake into the pot with the rack. Seal the lid, cook on high pressure (normal) for 35 minutes, and then follow with a 10 minute natural pressure release.
• Remove from Instant Pot to cool on wire rack for one hour, and then place in the refrigerator. Chill for 8 hours or overnight.
• Turn on the Instant Pot to saute mode, and then put the butter in to melt. Once melted add the brown sugar and cook for a couple of minutes stirring constantly.
• Next add a pinch of salt and the rum. Cook stirring constantly for about 5 minutes. Add the heavy whipping cream, cinnamon, and nutmeg. Stir and cook an additional 2 minutes.
• Pour sauce into a small bowl then add the sliced banana, and chopped nuts. Stir together then gently pour onto the top of the cheesecake.
• Serve immediately topped with whipped topping or keep in refrigerator covered for up to one week.

BANANAS FOSTER CHEESECAKE

Steps:

• Combine ground vanilla wafers and clarified butter.
• When the mixture is the consistency of moist cornmeal, you've added just the right amount of butter.
• When squeezed it should hold together easily.
• Rub inside of a springform pan with butter.
• Dust sides and bottom with flour, discarding any powder that does not stick.
• Using your hands, tap down the butter-wafer mixture forming a short wall up the side.
• When the mixture is even and all holes are filled in, bake the crust at 300 F for just a few minutes to set the shell.
• For the filling, beat cream cheese until smooth.
• With machine running, add granulated sugar, stopping occasionally to scrape down the sides.
• With the machine running, add the eggs, one at a time.
• Add the vanilla extract and sour cream.
• Pour batter into prepared, cooled pan and level off with a spatula.
• Bake at 300 F for 40 minutes.
• For the sauce, in a small sauté pan, cook brown sugar and butter slowly until the mixture liquefies.
• Add lemon juice, banana liqueur, orange juice and cinnamon.
• Bring mixture to a boil and then simmer for 10 minutes and cool.
• In another sauté pan, sauté banana slices in sizzling butter.
• When browned on one side, douse the fruit with some of the Fosters sauce.
• Cut cooled cheesecake into 8 portions.
• Top with Fosters sauce.
• Dust with powdered sugar and add a sprig of mint.

BANANAS FOSTER CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs, chopped nuts, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese, rum extract and remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in mashed bananas; pour over crust.
• Bake 30 min. or until center is almost set. Cool. Refrigerate 3 hours.
• Slice remaining bananas; toss with lemon juice. Spoon over cheesecake. Microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir until caramels are completely melted and sauce is well blended. Drizzle over cheesecake; top with pecan halves.

BANANAS FOSTER CHEESECAKE

Steps:

• In a mixing bowl, combine crushed cookies and melted butter. Lightly grease a 9-inch springform pan with butter and press the crumb mixture in it. (Instead of the vanilla cookies, a tasty variation that works well is 3/4 cup of graham cracker crumbs and 1/2 cup ginger snap cookie crumbs.).
• In a mixing bowl, mix together cream cheese, brown sugar, corn starch, and cinnamon with an electric mixer. Add eggs and yolk and mix well. Purée banana in a food processor. Mix puréed banana, banana liqueur, rum, and vanilla extract into cheese mixture with mixer. Pour the cream cheese mixture over the crust.
• Bake at 350 degrees F for 15 minutes.
• Without opening the oven, lower the temperature to 225 degrees F and continue baking for 70 minutes, or until the center no longer jiggles when you gently shake the springform pan.
• Remove the cake from the oven, close oven door, and gently run a knife all around the inside edge of the springform pan to prevent the cake from sticking to it and causing cracks. If cake is still a little wet in center, place it back in the oven for another 30 minutes with oven turned off. It will continue to cook gently as oven cools.
• Remove cheesecake from oven and cool completely to room temperature.
• Cover with plastic wrap and refrigerate overnight. Cooling to room temp prevents moisture from forming inside plastic wrap. Even cheesecakes that seem a little jiggly in the center will firm up nicely after refrigeration.
• Enjoy!

BANANAS FOSTER CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat oven to 350°F. Wrap outside of 9-inch diameter springform pan with 3-inch -high sides with heavy-duty foil. Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, 1 at a time, beating until just blended after each addition. Add puréed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined.
• Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan. Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature.
• Meanwhile, prepare topping:
• Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours. Refrigerate cake until well chilled. Cover and refrigerate overnight.
• Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas top cake.
• Cut cake into wedges. Serve, passing remaining sauce separately.