A banana cheesecake sounds WONDERFUL and I would love to make one but I don't have a recipe. Do you?!
3/4 cup pecans, 3/4 cup
2 Tbsp. light butter, divided
1/4 cup light brown sugar
1 cup bananas, thinly sliced
2 tsp dark rum, optional
8 oz fat-free cream cheese, softened
8 oz light cream cheese, softened
1 cup sugar, divided
1/2 cup light sour cream
1 egg, lightly beaten
2 egg whites, lightly beaten
Preheat the oven to 325 degrees. Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on. Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum. Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well. Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade. Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand. Pour the filling mixture over the crust. Place the pan in a large pan and add water to a depth of 2 inches. Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.
nfd?
Answers: Caramelized Banana Cheesecake
3/4 cup pecans, 3/4 cup
2 Tbsp. light butter, divided
1/4 cup light brown sugar
1 cup bananas, thinly sliced
2 tsp dark rum, optional
8 oz fat-free cream cheese, softened
8 oz light cream cheese, softened
1 cup sugar, divided
1/2 cup light sour cream
1 egg, lightly beaten
2 egg whites, lightly beaten
Preheat the oven to 325 degrees. Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on. Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum. Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well. Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade. Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand. Pour the filling mixture over the crust. Place the pan in a large pan and add water to a depth of 2 inches. Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.
nfd?
Here is a site with a whole selection to choose from:
http://www.cdkitchen.com/recipes/cat/945...
(Including a version of the one above...)
BANANA CHEESECAKE RECIPE
Ingredients:
1 (10") pie crust, pre-baked for 10 minutes
12 ounces Cream cheese
1 1/2 cup Plain yogurt
2 cups Pureed bananas
1/4 cup Honey
Directions:
Blend all the ingredients in the blender until smooth and creamy. Pour into the pre-baked pie crust and bake for 30 minutes or until set. Allow to cool before serving. Serve well chilled.
Banana Cheesecake
1 10" pie crust, pre-baked
-for 10 minutes
12 oz Cream cheese
1 1/2 c Plain yogurt
2 c Pureed bananas
-(4 medium bananas)
2 Eggs (opt)
1/4 c Honey (opt)
Instructions:
Blend all the ingredients in the blender until smooth and creamy. Pour
into the pre-baked pie crust and bake for 30 minutes or until set.
Serve well chilled
Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar
Filling:
16 ounces cream cheese, at room temperature
2/3 cup sugar
1 cup sour cream
5 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup heavy cream
1 cup banana puree
Position a rack in the middle of the oven and preheat to 350 degrees F.
To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the banana puree and mix until combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
Garnish with fresh bananas
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.