Thursday, January 17, 2013

Banana Nana Cheesecake!

It is Improv Cooking Challenge day and January's two ingredients are banana and nutmeg! Aren't those great ingredients? So many recipes and ideas came to mind, that, as usual, I had a hard time deciding what to make. I decided on this creamy Banana Cheesecake! I crunched up some left over sugar cones for the crust, added nutmeg to the batter, and made the cheesecakes in mini pans. I think they turned out fantastic!

 Banana Nana Cheesecake
10 Sugar Cones
4 tablespoons Butter, melted

3- 8 ounce Cream Cheese, softened
2/3 cup Sugar
2 tablespoons Cornstarch
3 Eggs
3/4 cup Mashed Banana (about 2)
1/2 cup Heavy Cream
2 teaspoons Vanilla
1/2 teaspoon Nutmeg
1/2 cup Heavy Whipping Cream
sliced Banana

Preheat oven to 350 degrees.
Place the sugar cones in the food processor, and pulse
until finely crushed. Place the crumbs in a bowl, add your melted
butter and mix together. Press the mix into a 10" springform pan
or 6 small pans. Refrigerate.
Beat the cream cheese in a mixing bowl until creamy.
Add your sugar and cornstarch and blend with cream cheese.
Add your eggs and mix them in.
Mix in your bananas, heavy cream, and vanilla.
Incorporate your nutmeg into the mix.
Place your pans on a baking sheet.
Pour your batter into your pans.
Bake for 15 minutes, then reduce the temperature to 
200 degrees and bake for 45-50 minutes for the small pans
and 1 hour and 15 minutes for the large pan. The cheesecakes
are done when the when the center is almost set.
Loosen the edges around the cheesecakes, 
and set them on a cooling rack. Once they are completely 
cooled, remove the sides.
Refrigerate for 6 hours. Before serving, let the cheesecake stand 
at room temp for 15 minutes. During that standing time,
whip your whipping cream with a mixer on high speed. 
Add your sugar and whip until stiff peaks appear.
Garnish with dollops of whipped cream and banana.

Thanks for joining me today!

Here is where we are partying:
What's in your Kitchen Wednesday? 
Don't forget to check out what everyone else cooked up today!


  1. Teri, Baked cheesecake is my favorite. I love the idea of using waffle cones for the crust! You made 3 little cheesecakes ... one to eat, one to share and one to save for later ... sounds like somthing I would do.

  2. I love mini desserts...especially cheesecakes! Yours sound fantastic, Teri!

  3. I recently bought some mini spring form pans. I love your idea of using ice cream cones for the crust! That is one wonderful sounding cheesecake!

  4. Fantastic ideas for this Improv Challenge, Teri. Sugar cones for crust, heavy cream in the cheesecake with nutmeg and then garnished with bananas =) Yum!

  5. Ooo! Love the idea of the ice cream cones for the crust. Genius! This cheesecake is adorable and love the way you decorated the top. Yum!! I'd like to grab a fork and dive right in please.

  6. Your cheesecake looks fantastic!

    I'm your newest follower via GFC. Come visit me over at My Sesame Seed Buns sometime!

  7. I love cheesecake! The waffle cone crust is genius!

  8. How cute are these? And I love the sugar cone crust - so simple yet so creative!

  9. I agree with the other comments- the sugar cone crust is genius! What a great use of the Improv ingredients!

  10. I love cheesecake - and banana! Thank you so much for linking up at What's In Your Kitchen Wednesday.

  11. Sugar cones as crust -- what a nifty idea! Sounds delicious!

  12. Looks yummy! I love the idea of a sugar cone crust.