Cheesecake Recipe with bananas?

Question

I am looking for a cheesecake recipe that has bananas in it. I can't remember everything in it except for the bananas but it had slices of kiwi, strawberry, and another fruit..on top with a chocolate drizzle. Help please!!!

Answer 1

Banana Cream Cheese Cake

Ingredients

Crust

     3/4 cup graham cracker crumbs

     3/4 cup pecans, chopped pieces

     3 tablespoons unsalted butter

Filling

     4 (8 ounce)  cream cheese, room temperature

     4 eggs

     1 1/4 cups sugar

     2 teaspoons vanilla

     1 tablespoon fresh lemon juice

Topping

     2 cups sour cream

     1/4 cup sugar

     1 teaspoon vanilla

Glaze

     1 quart fresh bananas cut into slices  

     1 tablespoon cornstarch

     1/4 cup Cointreau liqueur

     1 (12 ounce) jar raspberry jelly

     1/4 cup water

Directions

      Preheat oven to 350 degrees and put oven rack in center.

  

      Lightly butter a 9" spring form pan.

      Mix together the crust ingredients and press into bottom of pan.

  

      Prepare filling. Beat cream cheese with mixer.



      Add remaining ingredients and beat until smooth.

  

      Pour into pan and bake for 50 to 55 minutes for 9 inch (45 minutes for 10").

      Cake may rise and crack slightly.

  

      Let stand 10 to 15 minutes.

  

      Prepare topping while cake is baking.

  

      Mix together topping ingredients and keep refrigerated until ready to use.



      When the cake is done put the topping mixture on top starting at center to within 1/2 inch of edge.

      Bake another 5 minutes.

      Remove cake from oven and let cool.

      Refrigerate at least 24 hours. (2 - 3 days is best).

      Prepare Glaze several hours before serving.

  

      Rinse bananas. Dry completely on paper towels.



      In saucepan combine a little jelly and cornstarch.



      Add remaining ingredients. Cook until it becomes clear (about 5 minutes) stir constantly.

  

      Cool it to lukewarm stirring occasionally.

  

      Arrange the bananas on top of cake.

  

      Spoon the glaze over the berries allowing it to drip down the sides of the cake.

  

      Serve. Store in refrigerator.

Answer 2

Banana Cream Cheesecake

Ingredients

For the crust

20 vanilla cream-filled sandwich style cookies

1/4 cup margarine, melted

For the filling

24 ounces cream cheese, softened

2/3 cup granulated sugar

2 tablespoons cornstarch

3 eggs

3/4 cup mashed banana

1/2 cup whipping cream

2 teaspoons vanilla extract

shredded coconut, for topping (optional)

Directions

1 Use a blender to finely chop the cookies.

2 Add margarine and blend until they are well combines.

3 Press mixture into the bottom of a 10" springform pan and smooth it out.

4 Refrigerate the crust while you make the filling.

5 Beat cream cheese with electric mixer until creamy.

6 Beat in sugar and cornstarch followed by the eggs (one at a time).

7 Beat in bananas, whipping cream, and vanilla.

8 Pour mixture into crust.

9 Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.

10 Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.

11 Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.

12 Refrigerate cheesecake, uncovered, at least 6 hours.

Answer 3

This is SOOOO GOOD-- add chocolate syrup and whipped cream on the top

BANANA SPLIT CHEESECAKE

2 cups HONEY MAID Graham Cracker Crumbs

1/3 cup butter or margarine, melted

3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

1/2 cup mashed ripe bananas

1 cup halved strawberries

1 teaspoon lemon juice

1 banana, sliced, tossed with lemon juice

1 (8 ounce) can pineapple chunks, drained

Preheat oven to 350 degrees F. Mix graham crumbs, butter and 1/4 cup of sugar. Press onto bottom of 13x9-inch baking pan.

Mix cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in mashed banana. Pour over crust.

Bake 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares. Top with strawberries, sliced banana and pineapple.

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or try

Banana Split Cheesecake

Ingredients:

Crust:

1 cup packaged chocolate cookie crumbs (such as Oreo)

2 tablespoons sugar

1 tablespoon butter or stick margarine, melted

Cooking spray

Filling:

3 (8-ounce) blocks fat-free cream cheese, softened

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 (8-ounce) carton low-fat sour cream

1 1/2 cups sugar

1 1/2 cups mashed ripe banana

3 tablespoons all-purpose flour

2 teaspoons vanilla extract

4 large eggs

Toppings:

1/3 cup canned crushed pineapple in juice, drained

1/3 cup strawberry sundae syrup

1/3 cup chocolate syrup

1/4 cup chopped pecans, toasted

16 maraschino cherries, drained

Preparation:

Preheat oven to 325°.

To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry

Answer 4

This is the easiest cheesecake and very yummy.

8oz cream cheese

one container whip cream

1/3 cup sugar mix well pour into grahm cracker crust

For your fruit just add a little more whip cream and fold fruit into the mix before pouring then drizzle with chocolate...OMG im hungry now...LOL

Answer 5

Have a  look at the Good Recipes site

Answer 6

Banana Cheesecake with Caramel Sauce ::

2 cups graham cracker crumbs

1/3 cup margarine, melted

1/4 cup white sugar

3 (8 ounce) packages cream cheese, softened

3/4 cup white sugar

3 eggs

1 teaspoon vanilla extract

1/2 cup mashed banana

1 (12 fluid ounce) can evaporated milk

1 (14 ounce) package individually wrapped caramels, unwrapped

1 banana, sliced

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.

In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.

Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.

Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.

______________________________________...

Banana Cream Cheesecake ::

Crust:

1 1/4 cups vanilla wafer crumbs

1/2 cup ground walnuts

5 tablespoons butter, melted

  

Filling:

4 (8 ounce) packages cream cheese, room temperature

1 1/8 cups white sugar

3 tablespoons all-purpose flour

4 eggs

1 cup sour cream

2 ripe bananas, mashed

1/4 cup banana liqueur

1 1/2 teaspoons vanilla extract

  

Topping:

1 1/2 teaspoons unflavored gelatin

3 tablespoons cold water

1 cup milk

1/3 cup white sugar

4 egg yolks

2 teaspoons vanilla extract

1 1/2 cups heavy cream, chilled

12 vanilla wafer cookies

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.