How To make Caramelized Banana Cheesecake
3/4 up cup pecan halves
2 tablespoons butter
1/4 cup packed light brown sugar
2 medium bananas
thinly sliced
2 teaspoons dark rum :
optional
2 8 oz cream cheese -- softened
1 1/2 cups sugar
3 large eggs - room temp -- slightly beaten
1 tablespoon heavy cream
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Place pecans on baking sheet; toast in oven about 8 minutes. Check frequently to avoid burning; set aside. Leave oven on. Melt 1 tbl. of the butter in non-stick skillet over medium heat. Stir in brown sugar; cook, stirring frequently, until melted, about 6 minutes. Add 2 sliced bananas; cook until bananas are caramelized and soft enough to mash with back of spoon. Remove from heat; set aside. Stir in rum, if using combine cream cheese and 1c of sugar in large bowl of electric mixer. Beat until completely blended. Add sour cream, eggs, vanilla and heavy cream, add caramelized banana mixture; beat until incorporated. Put remaining tbl. of butter, remaining 1/2 c sugar and toasted pecans in food processor fitted with metal blade. Process until finely ground; press on bottom of ungreased 8-inch springform pan. Pack down firmly using palm of hand. Pour filling mixture over crust. Place pan inside larger pan and put on oven rack. Add water to depth of 2 inches. Bake until firm to touch, about 1-1/2 hours.Remove from oven; let sit on wire rack 1 hour. Refrigerate, covered, at least 3 hours or overnight before serving.
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Caramelized Banana Peanut Butter Cheesecake
FULL RECIPE:
Here is what you'll need!
Caramelized Banana Peanut Butter Cheesecake
Servings: 8
INGREDIENTS
6 tablespoons butter, melted
10 graham crackers
24 ounces cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter, softened
1 tsp vanilla
1-2 bananas, sliced thin
Caramel sauce
¾ cup brown sugar
2 tablespoons butter
½ cup half and half
1 teaspoon cinnamon
PREPARATION
1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.
4. In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
5. Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
6. In a saucepan on medium-high heat, combine brown sugar, butter, half & half, and cinnamon, and stir until mixture darkens and sugar dissolves into mixture.
7. Lower the heat to medium-low and add the bananas to the saucepan and sauté in sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
8. Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
9. Garnish with chocolate or caramel syrup.
10. Enjoy!
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Marcus Wareing's banoffee cheesecake with caramel bananas
No Bake Salted Caramel Cheesecake Recipe
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