Banana Cheesecake

Believe it or not I actually went to Culinary Arts school and graduated with my Associates.  I also got my Bachelors in Foodservice Management at Johnson and Wales University in Denver, CO. I have worked for several restaurants and hotels in the Denver metro area before moving up to Frisco, CO. I really don’t miss cooking in the restaurant industry as it was a lot of hard work and I never got to see my family and friends.  Especially living with NeuroMyelitis Optica (NMO), it would be a struggle to keep up with that pace!  I enjoy cooking at home much better and for people who really appreciate it. Below is one of my favorite dessert recipe’s that my family and friends always enjoy when I make it – I hope all of you will enjoy it as well!

Banana Cheesecake

Ingredients:
3 large regular bananas
1 ½ Cup Vanilla Wafers
½ Cup Macadamia Nuts
½ Cup Dark brown sugar
5 Tablespoons unsalted butter, Melted
24 Ounces Cream Cheese, Soft
¾ Cup White sugar
5 Large eggs
1 Tablespoons Dark rum
1 Teaspoon Vanilla extract

Preparation:
Preheat oven to 400 degrees and have a 10-inch springform pan ready. Put the bananas (unpeeled) on a baking sheet and roast in the oven until they turn black (about 15 mins). Take out of oven and let cool. Peel and set aside.

Turn oven down to 325 degrees.

Put macadamia nuts in a food processor and give one or two short pulses. Add the vanilla wafers and brown sugar. Using short pulses, chop the ingredients until they are a uniform texture. It’s ok if you have some big pieces left. Put mixture in a large bowl. Use a fork to mix in the melted butter. Press wet mixture into the bottom of the springform pan. You want an even layer across the bottom of your crust.

Using a hand or stand mixer, cream together the cream cheese and sugar in a large bowl until smooth. Add eggs one at time, mixing well after each egg. Add the roasted bananas, vanilla, and rum. Beat until smooth.

Pour the filling into the springform pan over the crust you pressed earlier, Smooth the top. Place pan on a baking sheet and put in the oven. Bake for approximately 1 ½ hours . When done, the cheesecake will be a light brown on top and will pull slightly away from the sides of the pan.

Cool cheesecake in the pan at room temperature for about 15 minutes and then place in the refrigerator. Keep the cheesecake in the springform pan and cool for at least 4 hours, preferably overnight. When you are ready to serve, remove springform pan and cut with a hot knife.

07
Jul 2011
POSTED BY Erin
DISCUSSION 5 Comments

5 Comments

  1. Does the Blind Cook have competition now? 😉 Erin, you are ever so fabulous. You need to give me some lessons in the kitchen.

    Comment by Christine on July 7, 2011 at 8:50 pm

  2. Jesus Loreto

    Love it and love you girls… !! i’ll try this recipe this weekend !!…

    Comment by Jesus Loreto on July 8, 2011 at 3:38 am

  3. Erin Miller

    I think you could also give me some lessons in the kitchen! I really don’t cook as much as you do:)

    Comment by Erin Miller on July 8, 2011 at 11:30 pm

  4. Cherie

    Delish! Made it last night! Easy to make, REAL easy to eat!

    Comment by Cherie on July 9, 2011 at 1:28 pm

  5. Gracie

    Can’t wait to try this recipe—I gained a bazillion pounds just reading it. 🙂

    Comment by Gracie on July 16, 2011 at 8:48 am

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