What to do with ripe banana’s?!?! Hmmmm…
The usual thought is banana bread or banana muffins. Both of which I love, however I wanted something different. I wasn’t feeling the norm. As I prepared to find a banana cream pie recipe, I ran across a recipe for banana cheesecake. Banana cheesecake certainly is far from the good ole’ banana bread and muffin stand by!!
The wheels of my mind continued to turn, as they usually do… what about the addition of caramel!? YES PLEASE!!
So on a very hot afternoon with no A/C, I preheated the oven to 350 degrees F and whipped up a homemade Banana Caramel Cheesecake!
Banana Caramel Cheesecake
(supposedly, this is the Cheesecake Factory’s recipe ~ I modified it a bit! )
Graham Cracker Crust ~ prepared per box instructions
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
Prepare graham cracker crust. Press crumb mixture onto bottom of 10-inch spring-form pan.
Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Spoon caramel sauce on top of cheesecake, using knife, make desired design. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
Allow cheesecake to stand at room temperature 15 minutes before serving.
This cheesecake was AMAZING!! And I’m not just saying that. I’d tell you if it was crap. This was one of the most creamy cheesecakes I’ve ever had. Ever!!! It was creamy, yet held to form. It was full of fresh banana deliciousness. The caramel swirl was a nice touch, complimenting the cheesecake, without overpowering it with its sweet gooeyness. Although I don’t suggest anyone turn on the oven when it’s 90+ degrees out, unless you have the luxury of having the A/C cranked up, when contemplating what to do with your ripe bananas, give this recipe a try! If you like banana’s, you wont be disappointed. I used “1/3 less fat” cream cheese ~ making this evenings dessert a WIN!!