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.
CHOCOLATE CHIP BANANAS FOSTER 'BOX' CHEESECAKE RECIPE BY TASTY
Here's what you need: ripe bananas, egg, vegetable oil, milk, yellow cake mix, semi-sweet chocolate chips, unsalted butter, light brown sugar, bananas, cream cheese, sugar, eggs, sour cream, vanilla extract
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, use a fork to mash the ripe bananas.
- Whisk in the egg, followed by vegetable oil and milk. Mix until combined.
- Add in the yellow cake mix, being careful to not overmix.
- Use a rubber spatula to gently fold in the chocolate chips. Set aside.
- In a shallow saucepan, set over medium heat, add the butter and brown sugar, and stir constantly with a wooden spoon until the mixture turns into golden brown syrup, about 5 minutes.
- Pour the syrup into a 9-inch (20-cm) round cake pan. Place the sliced bananas into a single layer on top of the syrup.
- Divide the cake batter among the banana pan, and another greased 9-inch (20-cm) cake pan.
- Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
- Once the banana bottom cake is cool to touch, invert onto a cooling rack set on top of a parchment paper-lined baking sheet. Leave the second cake to cool to room temperature inside the pan.
- In a large mixing bowl, whisk together the cream cheese and sugar until light and fluffy.
- Beat in the eggs, one at a time. Add in the sour cream and vanilla extract, and mix until combined.
- Pour the cheesecake batter into the cooled cake in the pan. Cover the bottom of the pan with two sheets of foil and place into a larger baking dish.
- Fill the baking dish with water until it comes 1 inch (2 cm) up the side on the cake pan.
- Bake for 1 hour. Turn the heat off and open the oven door and let cool for one hour. Refrigerate the cake for 4 hours.
- To assemble, remove the cheesecake from the springform pan. Top the cake with the cooled banana fosters cake.
- Enjoy!
Nutrition Facts : Calories 1014 calories, Carbohydrate 104 grams, Fat 63 grams, Fiber 4 grams, Protein 13 grams, Sugar 71 grams
ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY
We've all been baking banana bread lately, right? It's been good, but it's gotten, well, just a tad routine. In fact, it's probably making you go just a liiiittle bananas yourself! So it's time to sweeten the deal: this chocolate chip banana bread recipe combines two of your favorite things into one - now, you can have your chocolate and eat it too!
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F (180˚C).
- In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
- Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
- Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
- Bake for 50 minutes to an hour, or until a toothpick comes out clean.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 55 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 27 grams
CHOCOLATE CHIP CHEESECAKE I
This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Provided by Jessica Jones
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
- Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 43.6 g, Cholesterol 132.8 mg, Fat 34.4 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 20.6 g, Sodium 326.7 mg, Sugar 34.8 g
CHOCOLATE CHIP CHEESECAKE
This is a family holiday favorite I created from a variation of the recipe on the cream cheese label. Super simple and super yummy!
Provided by DENISE SMITH
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
- In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
- Bake in the preheated oven for 50 minutes, or until filling is set.
Nutrition Facts : Calories 566.9 calories, Carbohydrate 46.1 g, Cholesterol 164.2 mg, Fat 41.1 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 23.9 g, Sodium 416.7 mg, Sugar 33.5 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 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 CHEESECAKE
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
CHOCOLATE BANANA CHEESECAKE
The ginger in the crust makes a great addition to bring out the banana flavor. This is very easy to make and very delish to eat :)
Provided by Monica H
Categories Puddings
Time 20m
Number Of Ingredients 11
Steps:
- 1. In large bowl, mix together graham cracker crumbs with sugar and ginger. Add butter and mix well until all is incorporated.
- 2. Butter a baking dish (I used a 9x13). Pour in graham cracker mixture and press it down tightly and along the sides, trying to be as even as possible.
- 3. Store this in the freezer while you prepare the cheesecake filling.
- 4. Beat the cream cheese until fluffy. Cut open vanilla bean and scrape out the insides into the cream cheese. Beat until incorporated.
- 5. Add the pudding mix (add as powder, not as prepared pudding). Beat until mixed together. Pour in the condensed milk and beat for 3-4 minutes.
- 6. Scoop cheese into baking pan. Spread it out evenly. Cover with plastic wrap and chill in fridge overnight.
- 7. When ready to serve, grate chocolate over the top.
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