Banana Cheesecake With Boozy Sour Cream Topping Recipe

ingredients

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

directions

Preheat oven to 350 degrees F.

For crust, in a medium bowl combine graham crackers, pecans, and first measure of sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13 x 9 x 2 inch baking pan. Set aside.

For filling, in a large mixing bowl beat cream cheese, second measure of 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.

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 4-24 hours.

To serve, sprinkle with toasted coconut.

nutrition data

Nutritional data has not been calculated yet.