Banana Split Cheesecake

Banana Split Cheesecake


Crust
3 cups vanilla wafers, crushed
1 1/2 cups roasted peanuts, crushed
1/2 cup granulated sugar
8 teaspoons butter, softened
Process crust ingredients and pat into bottom of and 3/4 up side of a 10-inch springform pan. Line outside of pan with foil (shiny side facing out).

In large mixing bowl, beat together:

Filling
1 pound cream cheese, softened
3/4 cup granulated sugar
2 teaspoons lemon juice
4 eggs
3/4 cup sour cream
4 (medium to large) bananas, mashed

In a large mixing bowl, beat cream cheese, sugar and lemon juice, mixing all three together well.

Beat in the eggs. Stir in sour cream and bananas.

Preheat oven to 350 degrees F. Pour filling into prepared crust, bake about 1 hour until light brown on top.
Cool completely at room temperature. Chill about 24 hours before serving.

Garnish
Whipped cream
Chocolate sauce
Chopped peanuts
Cherries

Banana Nut Cheesecake

Banana Nut Cheesecake

1 cup chocolate wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water

Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F for 40 minutes. Loosen cake from rim; cool before removing rim pf pan.

Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.

Autumn Cheesecake

Autumn Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups thin peeled apple slices
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans

Combine crumbs, 3 tablespoons sugar, cinnamon and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Combine cream cheese and 1/2 cup sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract; pour over crust.
Toss apples with combined 1/3 cup sugar and cinnamon. Spoon apple mixture over cream cheese layer. Sprinkle with pecans. Bake at 350 degrees F for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Variation
Add 1/2 cup finely chopped pecans with crumbs for crust. Continue as directed.

Apricot Cheesecake

Apricot Cheesecake

Crust
2 1/2 cups quick oats, uncooked
1/3 cup brown sugar, packed
3 tablespoons unbleached all-purpose flour
1/3 cup margarine, melted
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 15 minutes. Cool.

Filling
1 envelope unflavored gelatine
1/3 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons brandy
1/2 cup dried apricots, finely chopped
1 cup whipping cream, whipped

Soften gelatine in water. Stir over low heat until dissolved. Combine cream cheese and granulated sugar, beating at medium speed in electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture, mixing just until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm.
Topping
1 (10 ounce) jar apricot preserves
1 tablespoon brandy

Heat combined preserves and brandy over low heat. Cool for a few minutes. Spoon over cheesecake.