BANANA CREAM CHEESECAKE
Here is a lovely no-bake dessert. Add a dash of cinnamon to the graham cracker crust if you'd like. -Margie Snodgrass, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Nutrition Facts : Calories 436 calories, Fat 24g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 405mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CREAM CHEESECAKE
A friend of mine couldn't make up her mind between banana cream pie and cheesecake for her birthday, so I came up with this rich and creamy concoction. The vanilla cream topping takes a little extra time to make but it really completes the dessert!
Provided by HYATTTM
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h35m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.
- Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
- Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
- In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
- When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.
Nutrition Facts : Calories 790 calories, Carbohydrate 56 g, Cholesterol 276 mg, Fat 57.5 g, Fiber 1.4 g, Protein 13 g, SaturatedFat 31.6 g, Sodium 388.1 mg, Sugar 30.5 g
BANANA BREAD BOTTOM CHEESECAKE RECIPE BY TASTY
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
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
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.
CARAMELIZED BANANA PEANUT BUTTER CHEESECAKE RECIPE BY TASTY
Here's what you need: butter, graham crackers, cream cheese, powdered sugar, creamy peanut butter, vanilla, banana, brown sugar, butter, half & half, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
- Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
- Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
- In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
- Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
- In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
- Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
- Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
- Slice and garnish with chocolate or caramel syrup.
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 52 grams, Fat 61 grams, Fiber 2 grams, Protein 14 grams, Sugar 39 grams
RACHAEL RAY'S TACOZAGNA
My employer fixed this and told me to try the leftovers. It was delicious. I haven't made it yet, but plan on trying my hand at it soon.
Provided by Bliss
Categories < 60 Mins
Time 32m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F
- Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
- Add the meat and brown, 5 minutes.
- While meat browns, grate the zucchini and carrots with a box grater.
- Add the vegetables to the meat and grate in the onion and garlic.
- Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.
- Stir in beef stock.
- Grease a 8x13-" baking pan with vegetable oil.
- Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.
- Repeat the layers twice and bake 10-12 minutes to brown cheese.
- Top with scallions, lettuce and tomatoes, cut into squares and serve.
Nutrition Facts : Calories 844.6, Fat 46.9, SaturatedFat 18.5, Cholesterol 199.8, Sodium 1123.7, Carbohydrate 48.4, Fiber 9.4, Sugar 11, Protein 61
NO-BAKE BANANA-CARAMEL CHEESECAKE
So easy to make! I made this experimentally for my roomie's birthday. Took 1/2 hour to prepare and refrigerated it overnight. I took it out the next morning. In 10 minutes, 4 skinny girls devoured 3/4 of the pie. It was the best breakfast I've ever had.
Provided by Alicia Humpherys
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Mix wafer crumbs, butter, and white sugar together in a bowl. Press firmly into the bottom and sides of a 10-inch pie pan. Layer 1/2 the banana slices over the crust, starting at the center and working outwards. Squeeze a small drop of lemon juice onto each banana slice.
- Beat cream cheese, confectioners' sugar, and vanilla extract in another bowl using an electric mixer until fluffy. Fold whipped topping into the filling until well combined.
- Spread filling mixture over the crust. Top with the remaining banana slices in a decorative pattern. Squirt the remaining lemon juice over the banana slices. Cover with plastic wrap; refrigerate until set, 2 hours to overnight. Drizzle caramel syrup over individual slices just before serving.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 40 g, Cholesterol 31.4 mg, Fat 23.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.8 g, Sodium 234 mg, Sugar 18.4 g
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