CINNAMON-CHOCOLATE CHIP CHEESECAKE
This is a show-stopper dessert! The cheesecake is so creamy and luscious, studded with chocolate chips and a faint cinnamon flavor. The mascarpone here takes a little edge off of the tang from the cream cheese. The ganache, speculoos cookies, and Hershey's® kisses take it over the top. Perfect for a party!
Provided by Marianne Williams
Categories Desserts Cakes Cheesecake Recipes
Time 7h30m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
- Pulse graham crackers in a food processor until finely chopped. Add butter, 1/4 cup sugar, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Transfer crumb mixture to the prepared pan and press evenly over the bottom and halfway up the sides.
- Bake in the preheated oven until fragrant and starting to turn crispy, 8 to 10 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Lower the oven temperature to 325 degrees F (165 degrees C).
- Combine cream cheese, mascarpone, and remaining 1 1/4 cups sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add sour cream, vanilla, cinnamon and 1/2 teaspoon salt; mix until combined, about 30 seconds. Add eggs, one at a time, and mix on low until just incorporated. Fold in 1 cup chocolate chips.
- Pour cheesecake mixture into prepared cookie crust. Top cheesecake with 1/4 cup of the remaining chocolate chips and place entire pan into a large roasting pan. Transfer to the center rack in oven and carefully pour boiling water into the roasting pan to come up 1 inch on the sides of the springform pan, being careful to not let water get into cheesecake.
- Bake until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop the door open. Let cheesecake cool in the oven for 1 hour. Remove from the oven and take cheesecake out of the roasting pan. Set aside to cool completely, about 30 minutes. Cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
- Place remaining 1/2 cup chocolate chips in a medium bowl. Microwave heavy cream until hot but not boiling, about 1 minute. Pour over chocolate chips and let sit, undisturbed, for 5 minutes. Add remaining 1/4 teaspoon salt and stir until smooth and shiny. Set aside to cool for 15 minutes.
- While ganache cools, run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate.
- Top cheesecake with chocolate ganache leaving 1-inch uncovered around the perimeter of the cheesecake. Crumble speculoos cookies; sprinkle over ganache. Place candy kisses on top of uncovered perimeter of cheesecake. Slice and serve cold or at room temperature.
Nutrition Facts : Calories 881.5 calories, Carbohydrate 83.9 g, Cholesterol 174.3 mg, Fat 59.5 g, Fiber 2.8 g, Protein 12 g, SaturatedFat 34.5 g, Sodium 580.8 mg, Sugar 58.6 g
CHOCOLATE BANANA CHEESECAKE
Why decide between chocolate cheesecake and banana cream cheesecake when you can have both?!
Provided by Julie (Bunsen Burner Bakery)
Categories Cheesecake
Time 2h
Number Of Ingredients 13
Steps:
- Make the crust. Preheat oven to 350F. Butter a 9-inch springform pan. Chop cookies in a food processor or crush by hand until finely ground; stir in sugar and butter until well blended. Press crumbs evenly onto the bottom of the springform pan. Bake for 5 minutes, until just set. Allow crust to cool. Reduce oven temperature to 300 °F.
- Make the chocolate and banana cheesecake layers. Set a metal bowl over a saucepan of simmering water. Add in the 4 ounces of chopped bittersweet chocolate; stir continuously until melted and smooth. Remove bowl from saucepan and cool chocolate until lukewarm but still liquid.
- Using an electric mixer on low speed, combine cream cheese and sugar, beating until smooth. Mix in the eggs, one at a time, beating until just combined (do not overmix the batter).
- Remove half the batter to a bowl. Add the mashed banana and banana extract to the remaining half of the batter, mixing briefly just until combined. Scoop this banana batter into a separate bowl and return the reserved unflavored batter to the mixer bowl. Add in the melted chocolate and cocoa powder, again beating just until combined.
- Bake the cheesecake. Pour the chocolate batter into the prepared crust, followed by the banana batter. Smooth the top gently with a spatula. Bake at 300 °F for 1 hour and 30 minutes, or until the internal temperature reaches 150 °F. The center of the cheesecake will be quite jiggly.
- Cool the cheesecake in the oven. Once the cheesecake reaches the appropriate temperature, turn off the oven, open the oven door a few inches, and allow the cheesecake to cool in the oven for 30 minutes before removing to the counter.
- Make the ganache. To make the ganache topping, stir whipping cream and remaining 6 ounces of chocolate in a heavy saucepan over low heat until smooth. Cool sightly before pouring over the center of the cheesecake, spreading to within 1/2 inch of the edge.
- Refrigerate the cheesecake. Chill overnight for the best texture. Top with additional whipped cream and cookies before serving, if desired.
Nutrition Facts : Calories 528 calories, Carbohydrate 44.4 grams carbohydrates, Fat 36.7 grams fat, Protein 7.8 grams protein, ServingSize 1 slice
BANANA-CINNAMON CHOCOLATE SORBET
Easy, flavorful, and delicious sorbet! Make sure to use very ripe bananas for the best results!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Combine frozen banana, almond milk, cocoa powder, vanilla extract, ground cinnamon, and salt in a high-powered blender; blend until smooth and creamy, scraping down the sides of the blender as needed. Add more almond milk if mixture is too crumbly.
- Serve immediately as soft serve, or freeze for a firmer texture, 1 to 2 hours.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 51.6 g, Fat 1.8 g, Fiber 7.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 100.9 mg, Sugar 26.3 g
CHOCOLATE BANANA CHEESECAKE
"I came up with this special treat for my son, who loves cheesecake and anything with bananas," says Eileen Sears of Eagle, Wisconsin. "This lightened recipe quickly became a family favorite!"
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add egg and egg whites; beat on low speed just until combined. Gently stir in the banana, chocolate chips and vanilla. Pour half of the batter over crust., Combine cocoa and oil until blended; stir into remaining batter. Drop by tablespoonfuls over batter in pan; gently spread into an even layer. Sprinkle with reserved crumb mixture. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 30-35 minutes or just until center is set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before cutting.
Nutrition Facts : Calories 231 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 246mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE CINNAMON BANANA CAKE
Another reciped from the Cake Mix Doctor. This one combines layer upon layer of flavor and is so moist, it almost doesn't need a frosting, but it takstes great with either chocolate cream cheese frosting, or a caramel frosting. Tastes best if allowed to sit overnight, but it is amazing right away.
Provided by Dragonfly AZ
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Grease and flour 2 9 inch round cake pans.
- Place bananas into mixing bowl. Beat with mixer on low speed for about 45 seconds, or until smooth.
- Add remaining ingredients and beat on low speed for about 1 minute, scraping bowl constantly.
- Increase mixer speed to medium, and beat for about 2 minutes more, or until smooth and thick.
- Pour batter into pans, smooth with a spatula and bake for 28-32 minutes, or until they test done.
- Cool in pans for 10 minutes, then remove from pans and cool completely.
- Assemble into layers using your choice of frosting.
Nutrition Facts : Calories 230.9, Fat 12.9, SaturatedFat 2.3, Cholesterol 40.3, Sodium 292.5, Carbohydrate 27.6, Fiber 1.2, Sugar 14.9, Protein 3.7
CHOCOLATE BANANA CHEESECAKE
From "Light & Tasty" magazine, Dec/Jan 2008. This was a big hit with my husband and his family. The hubby especially liked the crust. The fat is reduced in this recipe by using Neufchatel cheese, and by replacing baking chocolate with cocoa and canola oil. Cook time includes chilling time.
Provided by Podkayne
Categories Cheesecake
Time 9h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine cracker crumbs and sugar, then stir in butter.
- Set aside 1/4 cup of mixture for toping, and press the rest into the bottom of a 9-inch springform pan.
- Place pan on a baking sheet and bake in a 350° oven for 7-9 minutes. Cool on a wire rack.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add egg and egg whites, and beat on low spped until just combined.
- Gently stir in banana, chocolate chips, and vanilla.
- Pour half of the batter over the crust.
- Combine cocoa and oil, and stir into remaining batter.
- Drop by spoonfuls into the pan and gently spread into an even layer.
- Sprinkle reserved crust mixture on top.
- Place the pan on an 18-inch square of aluminum foil, and wrap the foil around the pan.
- Place pan into a large baking pan, and add 1 inch of water to the baking pan.
- Bake at 350°F for 30-35 minutes, until the center is just set.
- Remove pan from water bath and cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge to loosen, then cool 1 hour longer.
- Refrigerate overnight. Remove sides of pan before cutting and serving.
Nutrition Facts : Calories 213.7, Fat 15.1, SaturatedFat 8.9, Cholesterol 51.3, Sodium 200.5, Carbohydrate 15.5, Fiber 0.8, Sugar 12.8, Protein 5.8
BANANA CHOCOLATE CREAMED CASHEW CAKE
A vegan cheesecake-type cake, nearly raw (could easily be made raw), soy-free, gluten-free, dairy-free, egg-free... and yet still delicious, smooth, and sweet.
Provided by Samantha
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h50m
Yield 12
Number Of Ingredients 14
Steps:
- Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.
- Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.
- Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.
- Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 39.2 g, Cholesterol 0.4 mg, Fat 47.1 g, Fiber 6.4 g, Protein 10.1 g, SaturatedFat 18.1 g, Sodium 269.8 mg, Sugar 17.2 g
More about "chocolate cinnamon cheesecake recipe recipe for banana"
BANANA CINNAMON CHEESECAKE [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
NO BAKE CHEESECAKE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
VEGAN BANANA CHOCOLATE CHIP CINNAMON ROLLS (EASY, STEP BY STEP …
From allpurposeveggies.com
BANANA CHEESECAKE CAKE - RECIPE GIRL®
From recipegirl.com
RECIPE: CHOCOLATE CINNAMON CHEESECAKE (USING COCOA POWDER, …
From recipelink.com
10 BEST CHOCOLATE BANANA CHEESECAKE RECIPES | YUMMLY
From yummly.com
CINNAMON CHOCOLATE SWIRL BANANA BREAD - PALEOMG
From paleomg.com
BANANA CHEESECAKE BARS - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
NO-BAKE BANANA CREAM CHEESECAKE - THE RECIPE CRITIC
From therecipecritic.com
CHOCOLATE CHIP BANANA CAKE RECIPE JUST A PINCH RECIPES
From xxphotoz.com
NO-BAKE CHOCOLATE BANANA CHEESECAKE BARS RECIPE
From recipes.net
BANANA CHOCOLATE CHIP CINNAMON ROLLS - SALLY'S BAKING …
From sallysbakingaddiction.com
10 BEST CHOCOLATE BANANA CHEESECAKE RECIPES | YUMMLY
From yummly.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love