Deconstructed Banana Cream Pie Recipe

Homemade Roasted Banana Pudding, Fresh Whipped Cream, Salted Caramel, Fresh Bananas and Biscoff Cookies make this Deconstructed Banana Cream Pie Recipe

Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

Textures. Anything good has many different textures. Crunchy, smooth, chewy, cake, soft, hard, fluffy, dense. This Deconstructed Banana Cream Pie dessert doesn’t fall shy of that. A thick creamy pudding, soft whipped cream, gooey salted caramel and crunchy biscuits. This is literally heaven in your mouth. As my friend said “The best thing he has ever tasted” It’s perfect. And it’s an individual dessert so even better. Sharing has never been my strong point when it comes to sweets.
Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

Truth is I had something similar to this out on a girls Brunch one day. There were no Biscoff Cookies used or Salted Carmel, but I do think these are fabulous additions.

Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

It’s perfect for a party, make all the ingredients and then assemble 5 minutes before serving. I always have salted caramel on hand, you should to. I use it all the time for drizzle on top of cheesecakes, whipping in to cookies, stuffing into brownies, you name it salted caramel fits the bill!

Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

I hope your friends and family enjoy this Deconstructed Banana Cream Pie Recipe as much as mine did!

Deconstructed Banana Cream Pie

Serving Size: 4-6 Individual Depending on how much

Ingredients

    Salted Caramel
  • 2 cups granulated sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 1 cup heavy whipping cream
  • 1 tbsp (or more or less) fleur de sel (sea salt)
  • Banana Pudding
  • 1 Large Bananas
  • 3/4 Cup Granulated Sugar
  • 4 Large Egg Yolks
  • 3 Cups Half & Half
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Unsalted Butter
  • 2 Teaspoons Vanilla Bean Paste
  • 1 Tablespoon Lemon Juice
  • Whipped Cream
  • 2.5 Cups Heavy Whipping Cream
  • 2 Tablespoons Powdered Sugar
  • 1 Tablespoon Vanilla Bean Paste
  • Assembly
  • 8-12 Biscoff Cookies
  • 4 Large Bananas

Instructions

    Salted Caramel
  1. In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Using a whisk the sugar frequently. The sugar will begin to turn to an amber color.
  2. Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
  3. Remove the saucepan from the heat and whisk in heavy cream.
  4. Mix in salt and let cool.
  5. Once cool pour into an air tight container. A mason jar, plastic container, reused spaghetti sauce jar..etc. Store in fridge.
  6. Banana Pudding
  7. Preheat oven to 325F. Place 1 banana on a baking sheet and bake until fully black about 20 minutes. Let cool for 5 minutes.
  8. In a large bowl whisk together the 1/4 of the granulated sugar, egg yolks and cornstarch, mixing until smooth and a pale yellow color.
  9. In a large over medium heat add half &half, 1/2 cup granulated sugar and salt simmer until sugar and salt are dissolved. Whisk a few tablespoons of the half&half mixture into the yolk mixture to temper the eggs. Then slowly pour the remaining egg yolk mixture into the half& half.
  10. Continue to cook the mixture over low- medium heat whisking constantly until the mixture is thick. Remove from heat an stir in the butter and vanilla
  11. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla bean paste.
  12. In a food processors add the pudding, roasted peeled banana, lemon juice and process until smooth. Pour into a clean bowl, cover with plastic wrap so that the plastic rap is touching the pudding. This prevents a skin from forming. Refrigerate for at least 1 hour.
  13. Whipped Cream
  14. In the bowl of an electric mixer fitted with a whisk attachment add the whipping cream, powdered sugar, and vanilla bean paste until stiff peaks form.
  15. Assembly
  16. When ready to serve. Place 2 crushed Biscoff Cookies in the bottom a bowl then a large scoop of banana pudding, then a large scoop of whipped cream, fresh sliced bananas, drizzle as much as you want of salted caramel on top then finally crumble 1-2 Biscoff cookies on top.
http://confessionsofabakingqueen.com/deconstructed-banana-cream-pie-recipe/

Banana Pudding Recipe adapted from Cooks Illustrated

 

Nutella Banana Muffins

Salted Caramel Tres Leches Cake

 

 

Salted Millionaire Shortbread

Continue Reading

Oreo Cheesecake

Creamy Oreo Cheesecake topped with Chocolate Ganache,  fresh whipped cream and a sprinkling of Oreos you will love this recipe for an Oreo Cheesecake with Chocolate Ganache.

If you know me, you know me and chocolate are soul mates. Chocolate is my numba one. My lovah. My best friend…. you get the picture.

And the only shake I ever get is an Oreo Cookie Shake and Jack in the Box has the best ones. Unfortunately I hardly ever treat myself to one.  But damn every time I do I am in heaven. Seriously go get one.

You’d think with my cheesecake obsession that I would have had an Oreo cheesecake before? Well no, I hadn’t. As my friend Hayley said this was the best cheesecake so far. It really was.

The creamy cheesecake, the chocolate ganache, fresh whipped cream and crunch of the Oreos really put the cheesecake in its own league.

Like any cheesecake you must be patient, it’s not a dessert you whack together in 30 minutes. But it is so worth the wait. I always make my cheesecakes the day before I want to serve them. Chilling the cheesecake over night ensures the best end result, in my opinion.

 

I know you have an Oreo lover in your life. Make this Oreo Cheesecake for them. You will be forever their favorite person. This is decadance in its finest form.

 

These are a few things I always do when baking a cheesecake:

  • Room temperature Cream Cheese, NEVER use cold cream cheese
  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

 

Oreo Cheesecake

Ingredients

    Crust
  • 12oz Oreos, completely crushed into a crumb
  • 3 Tablespoon Butter, melted
  • Cheesecake
  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
  • 3 Large Eggs, at room temp.
  • 5oz Oreos, crushed with some larger pieces
  • Chocolate Ganache
  • 8oz Dark Chocolate Finely Chopped
  • 4oz Heavy Cream
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • 2oz Oreos, crushed

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 325F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. Chocolate Ganche
  6. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.
  7. Whipped Cream
  8. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/oreo-cheesecake/

 

Blueberry Cheesecake

Nutella Cheesecake 

 

Lemon Cheesecake

Pumpkin Cheesecake with Biscoff Crust

Salted Caramel Chocolate Cheesecake Bars

Continue Reading

Pillsbury™ Brownie Bottomed M&M’s® Cheesecake

This shop has been compensated by Collective Bias, Inc. and its advertiser, MARS Incorporated. All opinions are mine alone. #BakeInTheFun #CollectiveBias

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

Pillsbury™ Brownies create a chewy, moist, chocolatey brownie crust that is then topped with a creamy dreamy cheesecake swirled with mini M&M’s® make this Brownie Bottom Cheesecake Recipe perfect for your Christmas Party! 
Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

The other day we had a fundraiser for my high school reunion. Yes, I am that nerd that is on the board for the high school reunion. Thanks to Cassie and Jackie that is. I had somehow convinced, really forced, one of my besties, Tiffany, to come with me. I picked her up and on the way we stopped in to Walmart so I could pick up Pillsbury™ Family Size Chocolate Fudge Brownie Mix for this Brownie Bottom Cheesecake. We galavanted around the store, naturally getting caught up in the wine and makeup aisle but eventually made our way to the baking aisle for the Pillsbury™ Brownie mix.
Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

We headed to the fundraiser and while it wasn’t a great turn out, our host was very generous in his donation to our reunion. And it was a great excuse for me to have a burger on a Wednesday night 😉

 

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

Fast forward to a few days later and cheesecake time it was. My favorite time. If you’ve been on my blog before you may have seen a cheesecake or two.

These are a few things I always do when baking a cheesecake:

  • Room temperature Cream Cheese, NEVER use cold cream cheese
  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

If you follow those steps you should be able to make a show stopping cheesecake with no problems!

I absolutely love making a cheesecake. Dessert is really two in one, I have so much fun making it the night before usually with my sisters or mom and then the next day sharing it with the rest of my family. I always make a cheesecake for a family party, whether its Christmas or a Birthday it is so nice to make something the day before. And who doesn’t love the gift of a sweet treat? My family sure does!

 

Brownie Bottom Cheesecake Recipe is perfect for Christmas Day dessert or any other special paaaarty with your friends and family.

 

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

hub-marsholidayco-op-v2-nov2016_ibottaoffer

Brownie Bottomed Cheesecake

Ingredients

    Crust
  • 1 Box of Pilsbury Chocolate Fudge Family Size
  • Ingredients listed on box
  • Cream Cheese
  • 24oz Cream Cheese
  • 1 Cup Granulated Sugar
  • 1/3 Cup Heavy Cream
  • 1/3 Cup Sour Cream/ Greek Yogurt
  • 1 Tablespoon Vanilla Extract
  • 3 Large Eggs, at room temp.
  • 1/2 Cup M&M’S® Brand Minis Milk Chocolate Baking Bits
  • 1 Tablespoon Flour
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • 1/3 Cup M&M’S® Brand Minis Milk Chocolate Baking Bits for decorating

Instructions

    Crust
  1. Spray a 9 inch Springform pan and a 8X8 or 9X9 pan with non stick cooking spray, and preheat oven to 350F.
  2. Prepare the brownie mix according to the back of the box. Divide batter between two pans equally. Bake at 350F for 20 minutes or until when sticking a toothpick in only moist crumbs crumbs stick, let cool on a wire rack. The springform pan press the brownies down a little bit, this will be your crust. Go ahead and eat other pan of brownies.
  3. Cheesecake
  4. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream and vanilla extract until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps.
  5. In a small bowl mix the M&M’S® Brand Minis Milk Chocolate Baking Bits and flour. Then gently pour into cheesecake mixture.
  6. Pour the batter into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  7. Bake for 80 to 90 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  8. Whipped Cream
  9. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Use the remaining M&M’S® Brand Minis Milk Chocolate Baking Bits to decorate.
  10. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/brownie-bottom-cheesecake/

 

Want some more ideas to bake with M&M’S® Brand Minis Milk Chocolate Baking Bits?

 

Another slice?

Lemon Cheesecake

Lemon Cheesecake with Raspberry Sauce www.confessionsofabakingqueen.com

Nutella Cheesecake

Nutella Cheesecake www.confessionsofabakingqueen.com

Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

Blueberry Cheesecake

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

 

Related Posts Plugin for WordPress, Blogger...
Continue Reading