Banana Chocolate Chip Cheesecakes*

By srumbel

A swirl of homemade chocolate whipped cream and fresh banana slices make these little Banana Chocolate Chip Cheesecakes a sweet way to end any meal.
from insidebrucrewlife.com

Ingredients

• For the Crust
• 12 Oreo cookies
• 2 Tablespoons butter, melted
• For the Cheesecakes
• 2 - 8 ounce packages cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 1/2 cup mashed banana
• 2 Tablespoons flour
• 1 egg
• 1/2 cup mini chocolate chips
• For the Chocolate Whipped Cream
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 cup cocoa powder
• 1/2 teaspoon rum extract
• 2 Tablespoons mini chocolate chips
• 1 yellow banana, sliced
• This cheesecake batter is so easy to put together and is full of banana flavor. Here are some tips as you get ready to bake your own mini cheesecakes.
• Make sure you let those bananas ripen completely before using them. I suggest buying two bunches of bananas when you do your grocery shopping. One to eat and one to let ripen for these cheesecakes and for the best banana cake you will ever have.
• Set out your cream cheese ahead of time. If you forget, unwrap it and microwave it for 20 seconds.
• Beat the cream cheese and sugar until creamy. Add everything else except the egg and chocolate chips and beat it again.
• Add the egg and beat until just mixed in. Stir in the chocolate chips gently. Do not ever beat the batter once the egg is added because this can add air bubbles that result in cracks.
• Bake the cheesecakes with a pan of water underneath the muffin tin. This adds moisture to the oven as they bake creating a creamy cheesecake texture. Remove the pan from the oven as soon as your timer goes off.
• Let the cheesecakes completely cool before adding the extra toppings. I recommend adding the fresh banana slice right before serving because those go brown in just a few minutes.
• Homemade chocolate whipped cream adds a fun flair to these little banana chocolate chip cheesecakes.
• The final cheesecakes are so thick and creamy and studded with lots of mini chocolate chips. Plus, that creamy chocolate topping is to die for! Extra chocolate is always a good idea in my book.

Preparation

Step 1

Preheat the oven to 350 degrees. Place a baking sheet on the very bottom rack of the oven and fill it halfway with water. Place 14 cupcake liners in a muffin tin.

Place the cookies in a food processor. Pulse until the cookies become crumbs. Stir in the butter.

Divide the mixture evenly in the cupcake liners. Press the crumbs down firmly.

Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, banana, and flour and beat again.

Add the egg and beat until just mixed in. Stir in the chocolate chips gently.

Spoon the mixture evenly in the cupcake liners. Place the muffin tins on the rack right above the water. Bake for 25 minutes. Remove immediately and place on a wire rack. Let cool for 15-20 minutes, then gently remove the cheesecakes from the pan and place on the wire rack. Let cool one hour, then refrigerate for 4 or more hours.

Place a metal bowl and whipping attachment in the freezer for at least 10 minutes.

Add the whipping cream, sugar, cocoa powder, and extract in the bowl and beat until stiff and creamy.

Use a piping bag and icing tip 1M to swirl the chocolate whipped cream on top of the chilled cheesecakes. Top with extra mini chocolate chips and a fresh banana slice right before serving.


Yield: 14 mini cheesecakes