Roasted Banana Pecan Cheesecake |  Not just the BEST dessert for Christmas or Thanksgiving.  This Roasted Banana Pecan Cheesecake is also easy to make!  The base of this incredible cheesecake is marbled with mashed roasted bananas and also topped with light and fluffy homemade pecan whipped cream.  I’d call that a holiday on a plate!

Roasted Banana Pecan Cheesecake | The base of this incredible cheesecake is marbled with mashed roasted bananas and also topped with light and fluffy homemade pecan whipped cream. I'd call that a holiday on a plate!

The Pecan Flavoring I used in the whipped cream is optional but….I highly recommend it.  If you don’t have a place that sells this amazing flavoring in your area you can also order it directly from LorAnn Oils and Flavors.  PECAN FLAVORING (link)

lorann_pecan_flavoring_1_dramPreheat oven to 400°.  Place unpeeled bananas in an 8-inch square baking dish.  Bake 10-12 minutes or until banana peels are black.  Cool to room temperature. 

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Roasted Banana Pecan Cheesecake | The base of this incredible cheesecake is marbled with mashed roasted bananas and also topped with light and fluffy homemade pecan whipped cream. I'd call that a holiday on a plate!Usually I use my old bananas to make banana bread but now it’s all about the Roasted Banana Pecan Cheesecake!

Roasted Banana Pecan Cheesecake | The base of this incredible cheesecake is marbled with mashed roasted bananas and also topped with light and fluffy homemade pecan whipped cream. I'd call that a holiday on a plate!

Roasted Banana Pecan Cheesecake

Serves Serves 12     adjust servings


Ingredients

  • 5 small ripe bananas, roasted (directions in the body of the post)

For the Crust

  • 1 3/4 cups (about one 11.2 ounce container) Keebler Sandies classic shortbread cookies
  • 1/2 cup pecans, chopped

NOTE: You can also use Keebler Pecan Shortbread cookies and ignore the added 1/2 cup of chopped pecans.

  • 3 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 3 (8 ounce) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum emulsion or extract
  • 4 large eggs, lightly beaten

For the Banana Filling

  • roasted bananas
  • 2 tablespoons light brown sugar, packed
  • 1/2 cup pecans, chopped
  • 1/2 teaspoon ground cinnamon

For the Pecan Whipped Cream

  • 2 cups heavy cream
  • 4 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pecan flavor

Optional Toppings

Instructions

  1. Preheat oven to 400°.
  2. Place unpeeled bananas in a 8-inch baking dish.
  3. Bake 10 to 12 minutes or until black.
  4. Cool to room temperature; reduce oven to 325°.
  5. Wrap a 9-inch springform pan with a double layer of heavy duty foil (about 18-inch square).

For the Crust:

  1. Add cookies and pecans to a food processor; process until the cookies are crumbs.
  2. In a small bowl combine the cookie crumbs and butter.
  3. Press into the bottom and up the sides of the springform pan 1-inch.
  4. Bake 10 minutes; cool on wire rack.

For the Cheesecake Filling:

  1. In a large mixing bowl, beat the cream cheese sugar and brown sugar until smooth.
  2. Beat in vanilla and rum.
  3. Add eggs one at a time until completely incorporated.
  4. Blend until light a creamy.
  5. Remove 1/2 cup of cream cheese filling to a small bowl.
  6. Pour remaining filling into crust.

For the Banana Filling:

  1. Peel bananas and place into a food processor; process until smooth.
  2. Add the reserved cream cheese mixture, brown sugar, pecans and cinnamon.
  3. Give it a couple of zaps in the processor to combine.
  4. Pour over the plain cream cheese filling.
  5. Cut through cream cheese mixture with a spatula and swirl.
  6. Place spring form pan in large baking pan with sides.
  7. Put in the oven; add 1-inch hot water to the larger pan.
  8. Bake 45 to 55 minutes or until center is just set and top appears dull.
  9. Carefully remove pan from water (I left the larger pan in the oven and lifted the pan out of the water).
  10. Remove the foil; cool 1 hour on a wire rack.
  11. Cover and refrigerate overnight.

For the Pecan Whipped Cream:

  1. In a large cold mixing bowl add the heavy cream, sugar, vanilla and pecan flavor.
  2. Mix with a whisk attachment until whip cream is stiff.
  3. Spoon into a piping bag fitted with a large round piping tip; start from the outside, pipe around the outside top of the cheesecake and work your way to the center in a spiral pattern.
  4. If desired add a sprinkle of cinnamon and pecans.

Roasted Banana Pecan Cheesecake | The base of this incredible cheesecake is marbled with mashed roasted bananas and also topped with light and fluffy homemade pecan whipped cream. I'd call that a holiday on a plate!MORE DELICIOUS CHEESECAKE RECIPES

CRANBERRY BLISS CHEESECAKE  2. BROWNIE SWIRL CHEESECAKE  3. DEVIL’S FOOD CAKE WITH A CHEESECAKE CENTER

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This recipe was inspired from Taste of Home Roasted Banana & Pecan Cheesecake.

Roasted Banana Pecan Cheesecake | The base of this incredible cheesecake is marbled with mashed roasted bananas and also topped with light and fluffy homemade pecan whipped cream. I'd call that a holiday on a plate!


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