Roasted Banana Macadamia Cheesecake Recipes

ROASTED BANANA MACADAMIA CHEESECAKE

Steps:

• Preheat oven to 400° and set a rack on the lower-middle level.
• Place bananas (unpeeled) on baking sheet.
• Roast until they turn black all over, approx 12 minutes.
• Remove them to cool and reduce oven to 350°.
• For crust, combine cookie crumbs, nuts and brown sugar in food processor.
• Pulse a few times to mix, then add melted butter and blend well.
• Press mixture into the bottom only of a 10-inch springform pan.
• Prepare filling: beat cream cheese and sugar in large bowl with mixer until smooth.
• Add the eggs, one at a time, beating well after each addition.
• Add the roasted banana pulp, rum and vanilla extract; beat until smooth.
• Pour the mixture into crust and smooth top.
• Place pan on baking sheet.
• Bake about 1 hour, or until cheesecake is light golden on top and begins pulling away from pan.
• Cool the cheesecake to room temperature on wire rack, then cover and chill overnight before serving.

MACADAMIA CHEESECAKE

Steps:

• For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine.
• Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan.
• Set aside.
• For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth.
• Add sugar, beating on medium to high speed until well combined.
• Beat in vanilla and lemon juice.
• Add whole eggs and egg yolk all at once.
• Beat on low speed just until combined.
• Stir in the 1/3 cups nuts.
• Pour filling into the crust-lined pan.
• Place the pan on a shallow baking pan on the oven rack.
• Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when shaken.
• Remove springform pan from baking pan.
• Cool on a rack for 15 minutes.
• Use a small metal spatula to loosen crust from side of pan.
• Cool 30 minutes more.
• Remove sides of pan.
• Cool 1 hour; cover and chill at least 4 hours.
• Sprinkle with toasted coconut.
• If desired, top with several carambola slices.
• Makes 12 servings.
• Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake.
• Cool as directed, cover, and chill.
• To serve, top with coconut and carambola slices if desired.

BANANA CHEESECAKE

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.

WHITE CHOCOLATE BANANA-MACADAMIA CHEESECAKE

Steps:

• Preheat oven to 325. Lightly grease a 13 x 9 cake pan.
• Measure out 1/2 c cake mix and set aside.
• Place the remaining cake mix, macadamias, melted butter and 1 egg in a large bowl. Beat at low speed for 2 minutes. Batter should come together into a ball.
• With your fingertips, pat dough into an even layer on the bottom of the prepared pan.
• In a glass measuring cup, microwave white chocolate on high for 1 minute. Stir until smooth.
• Place cream cheese in the same mixing bowl you used for the crust mixture. Beat on low speed until smooth. Beat in reserved cake mix. Beat in white chocolate and condensed milk until just combined, about 30 seconds, scraping down sides as needed.
• Beat in eggs, one at a time.
• Mix in bananas and vanilla.
• Pour over crust and smooth with rubber spatula.
• Bake until it looks shiny and golden brown and the center no longer jiggles when you shake the pan, about 45 to 50 minutes.
• Remove from oven, let cool for about 30 minutes. Cover tightly with plastic wrap or "Press-N-Seal" and refrigerate for at least an hour, or overnight.