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Caramel Banana Cheesecake
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3/4 cup pecan halves
2 tbl. butter
1/4 cup packed light brown sugar
2 medium bananas, thinly sliced
2 tsp. dark rum, optional
2 8 oz. pkg. cream cheese, softened
1-1/2 cups sugar
3 large eggs, at room temp.,slightly beaten
1 tbl. heavy cream
1 tsp. vanilla extract
Preheat oven to 325*. Place pecans on baking sheet; toast in oven about 8 minutes. Check frequently to avoid burning; set aside.
Leave oven on. Melt 1 tbl. of the butter in non-stick skillet over medium heat. Stir in brown sugar; cook, stirring frequently, until melted, about 6 minutes. Add 2 sliced bananas; cook until bananas are caramelized and soft enough to mash with the back of a spoon. Remove from heat; set aside. Stir in rum, if using.
Combine cream cheese and 1 cup of sugar in a large bowl of an electric mixer. Beat until completely blended. Add sour cream, eggs, vanilla and heavy cream, add caramelized banana mixture; beat until incorporated. Put remaining tbl. of butter, remaining 1/2 cup sugar and toasted pecans in a food processor fitted with metal blade. Process until finely ground; press on bottom of ungreased 8-inch springform pan. Pack down firmly using palm of hand. Pour filling mixture over crust. Place pan inside larger pan and put on oven rack. Add water to depth of 2 inches. Bake until firm to touch, about 1-1/2 hours. Remove from oven; let sit on wire rack 1 hour. Refrigerate, covered, at least 3 hours or overnight before serving.
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