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.
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.
Time 8h35m Yield 16 Number Of Ingredients 10 Steps:
Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and 1 1/2 inches up side of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes. Meanwhile, in large bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until smooth and creamy. Beat in eggs, one at a time, just until blended. Beat in bananas until well blended. Pour filling into crust. Bake at 300°F 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with cherries. Cover; refrigerate any remaining cheesecake.
Time 10h25m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper. Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly. Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool. Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn’t touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool. Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust. Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour. Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.
Time 1h30m Yield 12 servings. Number Of Ingredients 15 Steps:
Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°., Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust., Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.
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!
Time 1h20m Yield 12 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350°F. To make crust: blend crumbs, walnuts, sugar, cinnamon. Mix in melted butter until mixture is crumbly. Press mixture into bottom of 9 inch springform pan. Bake 5 minutes. Cool. To make filling: beat cream cheese until light. Add sugars. Add 1 egg at a time taking care not to over mix. Add zest, vanilla, and cinnamon. Stir in well mashed banana until incorporated. Pour into cooled pan. Bake 20 minutes at 325°F. Rotate pan and bake 25 minutes at 275°F. Rotate pan and bake at 225F until center is just set approximately 15 minutes longer. Let cool in oven until room temperature. Set in refrigerator until well chilled.
Time 1h15m Yield 1 9 inch pan, 8 serving(s) Number Of Ingredients 10 Steps:
Crust:. Mix crumbs and margarine. Press into bottom of a 9-inch springform pan. Bake at 350°F degrees for 10 minutes. Filling:. Beat cheese, sugar and banana at medium speed with mixer until blended. Add eggs, one at a time mixing well after each one. Stir in nuts and pour over crust. Bake at 350°F degrees for 40 minutes. Just loosen cake from rim of pan: cool before removing side rim of pan. Topping:. Melt chocolate chips and margarine with water over low heat, stirring until smooth. Drizzle over cake in any pattern and cool completely before serving.
More about “banana walnut cheesecake recipes”
Time 3h55m Yield Makes 10 servings, one piece each. Number Of Ingredients 8 Steps:
Preheat oven to 350ºF. Beat cream cheese, sugar and bananas in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in pecans; pour into crust. Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top with whipped topping just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftovers in refrigerator.
