Banana Cheesecake

This cheesecake was a lot different from your normal cheesecake.  It has a very strong banana taste.

• 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.

I topped mine with homemade whip cream.  Pour heavy whipping cream in a bowl and beat with hand mixer.  Add sugar and vanilla until it has a desired taste.  Gradually beat in 1/2 bag of gelatin.

Chocolate Peanut Butter Brownies

Original recipe found here. 

I don't have a finished image of these brownies, but they were good and extremely quick and easy to make.  I recommend these if you want to put together and easy dessert.

Brownie Ingredients:

1/3 cup butter
2 squares unsweetened chocolate
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1 teaspoon vanilla

Topping:

1/3 cup peanut butter
2 tablespoons butter, softened
2 tablespoons sugar
1 tablespoon flour
1 egg

Brownies:

Melt butter and chocolate together. Set aside to cool.

In a small bowl mix flour, baking powder and salt together.

In a large mixing bowl, beat the eggs and sugar together until light. Add the vanilla. Stir in the flour mixture, and the cooled chocolate mixture.

Pour into a greased 8 inch square pan

Topping:

Beat all ingredients together until smooth.

Drop spoonfuls of peanut butter mixture over the brownie layer. Run a knife through the cake to marble.

Bake at 350 degrees F. for 25 to 30 minutes. Cool, and cut in squares.