Bananas Foster Cheesecake Topping Recipes

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 oven to 350*F.
• In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon.
• Beat with an electric mixer until smooth.
• Add egg whites, two at a time, mixing to combine after each addition.
• Beat in puréed banana, banana schnapps, rum and vanilla extract.
• Pour the cream cheese mixture over the crust.
• Bake at 350ºF.
• for 15 minutes.
• Lower the temperature to 225ºF.
• and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• (Do NOT do the"knife test"- it only made my cake crack ALL over) 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.
• (I didn't notice this step, but the cake turned out all right, but I'll be sure to remember this NEXT time!:) Chill, uncovered, overnight.
• Enjoy as is or top with caramel sauce or even the REAL Bananas Foster!

BANANAS FOSTER II

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

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.