OVEN ROASTED BANANA RUM CHEESECAKE TOP....VEGAN RECIPE - (4.6/5)
Provided by á-4939
Number Of Ingredients 22
Steps:
- Make the oven-roasted bananas Preheat the oven to 325°F. Place the unpeeled bananas on a roasting pan and roast in the center of the oven for 15 to 20 minutes, until the bananas are soft, the skins are dark brown, and some juice is seeping out. Let the bananas cool to room temperature in the pan in their skins. Set aside. Increase the oven temperature to 400°F. Make the maple rum sauce In a small saucepan, combine the maple syrup, Earth Balance, and salt to taste and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring frequently, until the sauce has thickened slightly, about 10 minutes. Remove from the heat and add the rum, stirring well; be careful, as the sauce will bubble up a bit. Let cool for a few minutes, then taste and add more salt if necessary. Cool to room temperature, then transfer to a squeeze bottle. The sauce can be rewarmed by putting the bottle in a pan of hot water off the heat. Make the spiced pecan crust Combine all the crust ingredients in a bowl and stir until well incorporated. Press the crust into a 9-inch springform pan and put in the freezer for 5 minutes. Bake in the center of the oven for 8 to 10 minutes, until the crust looks a little dry and the edges are light golden. Remove to a wire rack to cool completely. Make the filling Peel the roasted bananas and remove any obvious strings. In a food processor, puree the bananas until very smooth. Add the remaining ingredients and pulse until smooth, scraping the sides of the bowl periodically; do not overprocess, or the cream cheese will separate and curdle. Pour the filling into the crust and bake on the center rack of the oven for 10 minutes. Reduce the oven temperature to 350°F and bake for another 35 to 45 minutes, until the top is the color of light brown sugar and the center of the cheesecake is set but still jiggles slightly; a toothpick inserted into the center should come out clean. Let the cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in the refrigerator for at least 3 hours, preferably overnight. To serve Rewarm the sauce in a pan of hot water. Use an offset spatula or a thin knife to loosen the edges of the cheesecake, remove the sides of the pan, and cut the cake into slices. Serve with the warm sauce and toasted pecans.
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Jodi Perry
[email protected]I made this cheesecake for my birthday and it was a huge success! Everyone loved it.
Jahid Ahmed
[email protected]This cheesecake is a bit too sweet for my taste, but I still enjoyed it. The banana rum flavor is really unique.
Twright44
[email protected]I'm not a huge fan of vegan desserts, but this cheesecake was really good! The texture was creamy and the flavor was delicious.
Charles Wallace
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it! The flavor is amazing and it's a real crowd-pleaser.
Tracey Duffield
[email protected]I love the unique flavor of this cheesecake. The banana rum flavor is so delicious and it's not too sweet.
Dariana Medina Malave
[email protected]This cheesecake is so rich and decadent, it's hard to believe it's vegan! I highly recommend it.
Danny Thomas
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's a great recipe for any occasion.
harshit goyal
[email protected]This cheesecake is so easy to make and it's so delicious! I love the banana rum flavor.
Valerian Flavian
[email protected]I made this cheesecake for my birthday and it was a huge success! Everyone loved it.
Atinot Staman
[email protected]This cheesecake is a bit too sweet for my taste, but I still enjoyed it. The banana rum flavor is really unique.
Mary 144
[email protected]I'm not a huge fan of vegan desserts, but this cheesecake was really good! The texture was creamy and the flavor was delicious.
Ronnel Mendoza
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it! The flavor is amazing and it's a real crowd-pleaser.
Cruise Kelvin
[email protected]I love the unique flavor of this cheesecake. The banana rum flavor is so delicious and it's not too sweet.
James Hultz
[email protected]This cheesecake is so rich and decadent, it's hard to believe it's vegan! I highly recommend it.
alieu ednah
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's a great recipe for any occasion.
Belle Hindall
[email protected]This cheesecake is so easy to make and it tastes amazing! I love that it's vegan so I can share it with my friends who have dietary restrictions.
Oliviah Gumoshabe
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved the flavor and the presentation was beautiful.
Manoj Biswokarma
[email protected]This cheesecake was absolutely delicious! The banana rum flavor was perfect, and the texture was creamy and smooth. I will definitely be making this again.