Banana Cheesecake

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup sugar
• 1/2 cup butter, melted
• 3 8-ounce packages cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 cup mashed bananas (about 2 medium)
• 1 8-ounce carton dairy sour cream
• 2 tablespoons white creme de cacao
• 2 tablespoons dark rum
• 1-1/2 cups flaked coconut, toasted

Directions:

1. Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.

2. For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.

3. Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. Makes 20 servings.

Pumpkin-Pecan Cheesecake

Ingredients:

• 1/2 cup finely crushed graham crackers
• 1/4 cup finely crushed gingersnaps
• 2 tablespoons finely chopped pecans
• 1 tablespoon all-purpose flour
• 1 tablespoon powdered sugar
• 2 tablespoons butter or margarine, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 15-ounce can pumpkin
• 1 egg
• 1/4 cup milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup whipping cream
• Toasted chopped pecans

Directions

1. For crust, combine crushed graham crackers, crushed gingersnaps, the 2 tablespoons pecans, flour, powdered sugar, and melted butter or margarine in a medium bowl. Press evenly onto the bottom of a 9-inch spring-form pan; set aside.

2. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the 3 eggs all at once, beating on low speed just until combined.

3. Place 1 cup of cream cheese mixture in a medium bowl. Add pumpkin, the 1 egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared spring-form pan. Top with cream cheese mixture. With a knife or thin metal spatula, gently swirl through the layers to marble.

4. Place spring-form pan in a shallow baking pan. Bake in a 350 degree F. oven for 40 to 45 minutes or until center appears set when shaken. Cool on wire rack 15 minutes. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover; chill at least 4 hours.

5. Before serving, beat whipping cream until stiff peaks form. Pipe or spoon into mounds atop cheesecake. Garnish with toasted chopped pecans. Makes 12 to 16 servings.

Make-Ahead Tip: Refrigerate, covered, up to 1 week, or freeze up to 1 month. Thaw overnight in refrigerator before serving.

Hawaiian Cheesecake

Ingredients:

• 1-1/3 cups finely crushed vanilla wafers (about 22)
• 1/2 cup flaked coconut
• 1/2 cup finely chopped, toasted macadamia nuts
• 1/3 cup butter (no substitutes), melted
• 2 8-ounce packages cream cheese, softened
• 1 8-ounce tub cream cheese with pineapple
• 1 cup sugar
• 2 eggs
• 1 egg yolk
• 2 teaspoons vanilla
• 1 teaspoon lemon juice
• 1/3 cup finely chopped, toasted macadamia nuts
• 2 tablespoons toasted coconut
• Sliced carambola (star fruit) (optional)

Directions:

1. Preheat oven to 350 degree F.

2. For crust, combine crushed wafers, flaked coconut, and the 1/2 cup nuts. Stir in melted butter. Press mixture onto bottom and 1 inch up sides of an ungreased 9-inch springform pan. Set pan aside.

3. For filling, beat cream cheeses in a large mixing bowl until smooth. Add sugar, beating on medium to high speed until smooth. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Stir in vanilla, lemon juice, and the 1/3 cup nuts.

4. Pour filling into crust-lined pan. Place in a shallow baking pan. Bake in the pre-heated oven for 45 to 50 minutes or until center appears nearly set when gently shaken.

5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours.

6. To serve, sprinkle with toasted coconut. If desired, top with carambola slices. Makes 12 servings.

Chocolate Cheesecake Candy Cane Bars

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cook's Note)


Instructions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.