Sunday, November 14, 2010


Because cheesecake tends to be rich to begin with, I do not use whipped cream - but try it if you like. If you do, try making a homemade banana whipped cream.

•2 Large Ripe Bananas and 3 Small Red Bananas (or 3 large regular bananas if red bananas aren't available)
•1 1/2 Cups Vanilla Wafers
•1/2 Cup Macadamia Nuts
•1/2 Cup Dark Brown Sugar
•5 Tablespoons Unsalted Butter, Melted
•24 Ounces Cream Cheese ( 3 - 8 oz. Packages) soft
•3/4 Cup White Sugar
•5 Large Eggs
•1 Tablespoon Dark Rum
•1 Teaspoon Vanilla Extract


Preheat oven to 400 degrees and have a 10-inch springform pan ready. Put the bananas (unpeeled) on a baking sheet and roast in oven until they turn black (about 15 minutes). 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 for 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 a time, mixing well after each egg. Add the roasted bananas, the vanilla, and rum. Beat until smooth.

Pour the filling into the springform pan over the crust you pressed in earlier. Smooth the top. Place pan on a baking sheet and put in the oven. Bake for approximately 1 1/2 hours. When done, the cheesecake will be a light golden brown on top and will pull slightly away from the sides of the pan.

Cool cheesecake in pan at room temperature for about 15 minutes and then place in 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.

Everyone seems to like this recipe. There are more on the internet if you would rather try something else. But be careful - cheesecake tends to be rich as it is. I have tried recipes with icing for example - way too rich to eat. I do not use the whipped cream for example - again way too rich

Pumpkin Cheesecake

Adapted from "Cheesecake Madness" by John J. Segreto Ari Rapkin


1/2 cup gingersnap crumbs


2 lbs cream cheese, softened

1 1/2 cups granulated sugar

1/3 cup all-purpose flour, sifted

1 1/2 tsp ground cinnamon

1 tsp grated nutmeg

1 tsp ground cloves

1/4 tsp allspice

1/8 tsp salt

6 eggs

2 cups pumpkin puree


1 cup heavy cream

1/2 cup chopped pecans

Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling.

In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325-degree oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely.

Carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream.

Transfer the cake to a serving dish and serve.


This is the original recipe with one modification.

Toast 8 pieces of thin white bread. Cut in half, and then thirds for a total of 6 pieces.

Heat to scalding 2 cups of Vanilla Silk Light Milk (original is regular milk) There is a big difference in taste between the Silk milk and regular milk- The Silk milk makes it creamier and gives it a hint of vanilla.

Heat milk to scalding (when it begins to boil up) then poor over cut up toast in large bowl. Mix well to insure all of the toast is soaked.

After it cools add 1/4 cup butter melted, ½ cup sugar, 2 eggs slightly beaten first, 1/4 tsp salt, 1/2 cup seeded raisins, ½ tsp cinnamon; ½ tsp nutmeg - mix well

Pour into 1 ½ qt casserole. (About 7 ½ " square) Bake until silver knife inserted in pudding comes out clean. Serve warm or without Bourbon Sauce.


Temperature: 350

Time: Bake 40-45 minutes

Amount 6 servings

Note: I do this for parties and typically double everything and then bake same amount of time. I use a 9x13 dish

Bourbon Sauce

1/2 cup butter

1 cup sugar

1 egg, lightly beaten

2 tablespoons bourbon (whiskey) or to your taste

In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.

For Children: substitute 2 tsps real vanilla - not the artificial junk

This will have to wait until next week - I cannot find my recipe - weird - not in book or computer - I will retest it this week, along with the blue berry pie

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