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
Crust
10 Sugar Cones
4 tablespoons Butter, melted
Filling
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.
Enjoy!
Don’t forget to check out what everyone else cooked up today!
