Caramelized Banana Cheesecake
Yield
1 cakePrep
50 minCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
pecan halves
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
brown sugar, light
packed |
*
|
| 2 | medium |
bananas
thinly sliced |
|
| 2 | teaspoons |
dark rum
optional |
* |
| 16 | ounces |
cream cheese
softened |
|
| 1 ½ | cups |
sugar
|
|
| 3 | large |
eggs
large, room temp, slightly beaten |
|
| 1 | tablespoon |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
pecan halves
|
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
brown sugar, light
packed |
*
|
| 2 | medium |
bananas
thinly sliced |
|
| 1E+1 | ml |
dark rum
optional |
* |
| 462.4 | ml/g |
cream cheese
softened |
|
| 355 | ml |
sugar
|
|
| 3 | large |
eggs
large, room temp, slightly beaten |
|
| 15 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 325℉ (160℃) degrees.
Place pecans on baking sheet; toast in oven about 8 minutes.
Check frequently to avoid burning; set aside.?
Leave oven on.
Melt 1 tablespoon 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 back of spoon.
Remove from heat; set aside.?
Stir in rum, if using, combine cream cheese and 1 cup of sugar in large bowl of electric mixer.
Beat until completely blended.
Add sour cream, eggs, vanilla and heavy cream, add caramelized banana mixture; beat until incorporated.
Put remaining tablespoon of butter, remaining ½ cup sugar and toasted pecans in 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 1½ hours.
Remove from oven; let sit on wire rack 1 hour.?
Refrigerate, covered, at least 3 hours or overnight before serving.
