Banana Cheesecake

Ever had Cheesecake before? How about Banana Cheesecake? This was my first time having it and it was a blast. My wife decided to add the bananas since we always have it the regular way with the decadent, red strawberry sauce; topped with cherries; and fluffy white frosting….Yeah I know, just the smell could make you put on a few pounds. LOL!!

A Fun Recipe: Banana Cheesecake

Anyway, I’ll be short because this recipe is long, so I won’t over talk like I usually do. Have fun making this banana cheesecake. I sure did….enjoy eating it 🙂

( thinking to myself: Now I have a reason to do some exercise; go on a walk; ride the exercise bike …….)

Here’s banana cheesecake. Enjoy!

Banana Cheesecake Recipe

BANANA CHEESECAKE

Ingredients:

Crust:
2 cups sponge cake crumbs
½ cup fine bread crumbs (I used banana bread crumbs)
¼ cup melted butter
1 teaspoon cinnamon
1 teaspoon nutmeg

Filling:
1 ½ cups mashed ripe banana
4 – 8oz. packs cream cheese, use at room temperature
1 ½ cups granulated sugar
3 eggs
1 teaspoon vanilla essence
1 teaspoon almond essence

Topping:
frosting (see instructions below to make from scratch)
2 apples
2 banana
½ cup chopped pineapple

2 large pie pans (8 ¾” dia. x 1 5/32″ or 22.2cm dia. x 2.9cm)

Direction:

Mash the bananas.

In another deep bowl place the cream cheese…Sugar….and mashed bananas. Cream the three ingredients at low speed.

Add the eggs one at a time. Beat after each addition, gradually increasing speed to high.
Stir in the vanilla and almond essence. Pour the creamed mixture into the shell.

Here are the directions for the shell:

Melt the butter. Combine the melted butter and the crumbs together.

Add cinnamon and nutmeg and mix well. Press the mixture into buttered pie pans (1/2 the mixture in each).

Pour the creamed mixture into the shell and bake for about 75 minutes in a preheated oven at 350 degrees Fahrenheit or 160 degrees Celsius.

Turn oven off, leave the oven door open a bit, and leave the cake in for about 30 minutes. Transfer to cool in room temperature. Decorate and refrigerate the cake for about about 7 hours before serving.

Frosting:

Cream 3 tbsp. soft butter, a few grains of salt, 1/2 tsp vanilla essence, and 1 cup of icing sugar. Blend in 2 1/2 tbsp. warm milk. Beat until smooth. Add more icing sugar or milk if necessary.

Some ideas for variations:

1. An egg yolk may be added.
2. You can change the flavor of the frosting by adding a teaspoon of almond essence, or 1 teaspoon peppermint, or 3 tablespoon chocolate powder.

Banana Cheesecake. Delicious!

Banana Cheesecake FAQs:

• Why did my cake rise too high in the pan? Your pan most likely is too small. This causes the filling to rise to high. Also, do not use pan that is too large as the cake could overbake and crack.

• What to do when my cheesecake cracks? You can over the crack by covering the surface area with a fruit jam, or sourcream.

Well, this recipe should keep you busy: making it and exercising it off afterward 🙂 But it’s worth it . See you soon. Ah gone!

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Banana Cheesecake

Course Desserts

Cuisine International

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 2 cheese cakes

Author Felix

Ingredients

• CRUST:
• 2 cups sponge cake crumbs
• 1/2 cup fine bread crumbs I used banana bread crumbs
• 1/4 cup melted butter unsalted
• 1 teaspoon cinnamon and nutmeg each
• FILLING:
• 1 1/2 cups mashed ripe banana
• 4 – 8 oz. packs cream cheese use at room temperature
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla essence and almond essence each
• TOPPING:
• Favorite cream frosting or see instructions below to make from scratch
• 2 apples and 2 banana
• 1/2 cup chopped pineapple
• 2 large pie pans 8 3/4″ dia. x 1 5/32″ or 22.2cm dia. x 2.9cm

Instructions

• Mash the bananas. In another deep bowl place the cream cheese, sugar and mashed bananas. Cream the three ingredients at low speed. Add the eggs one at a time.
• Beat after each addition, gradually increasing speed to high. Stir in the vanilla and almond essence. Pour the creamed mixture into the shell.
• Melt the butter. Combine the melted butter and the crumbs together. Add cinnamon and nutmeg and mix well. Press the mixture into buttered pie pans (1/2 the mixture in each).
• Pour the creamed mixture into the shell and bake for about 75 minutes in a preheated oven at 350 degrees F or 160 degrees C.
• Turn oven off, leave the oven door open a bit, and leave the cake in for about 30 minutes. Transfer to cool in room temperature. Decorate and refrigerate the cake for about about 7 hours before serving.
• Frosting: Cream 3 tbsp. soft butter, a few grains of salt, 1/2 tsp vanilla essence, and 1 cup of icing sugar. Blend in 2 1/2 tbsp. warm milk. Beat until smooth. Add more icing sugar or milk if necessary.