My husband loves cheesecake, we rarely eat it, because it's so fattening and a bit too pricey for our wallet, but when my good neighbor lent me a cook book by Pillsbury, I fell in love with their Pumpkin Cheesecake recipe, and it was around Thanksgiving's day, pumpkin season, everybody has pumpkin on their dinner tables, so I decided to give it a try, I was worried because it'd be the first time I used my spring foam pan, and from my experiences baking cheesecake before, it always cracked on the surface.
http://www.pillsbury.com/recipes/pumpkin-cheesecake-with-praline-sauce/101e0703-2fa3-429d-87a2-9355112becef/
So I determined to make it, followed every steps by the book, using the water bath method really helps for a smooth cheesecake, and tada.. we had a very yummy pumpkin cheesecake, I brought it as a dessert (instead of the old pumpkin pie) for our Thanksgiving Dinner at my parents in law's house, I got lots compliments for it, so today I baked cheesecake again, this time I used bananas, I followed the recipe from:
http://gracekitchencorner.blogspot.com/2009/01/baked-banana-cheesecake.html with some modification because I was using the store bought pie crust.
First I was confused because it does not have any flour in the recipe, but I decided to follow it, and I was glad I did it, because my Banana Cheesecake turned out perfect, though a bit too sweet for me, but my husband loves it (he has sweet tooth :))
Here is what I did:
- 9 inches graham cracker pie crust + 8 small pie crust
- 110 gram sugar
- 1 tsp vanilla
- 3 ripe bananas, smash
- 4 eggs
I followed most steps of the method on the recipe, except for the water bath, I put a pan of boil water on the lowest rack of my oven, my cheesecake pans on the middle rack, it worked well
Tomorrow I'll bring it to my parents in law's house, as a dessert for our Christmas Eve's dinner, I know they will love it..
MERRY CHRISTMAS...
