Caramelized Banana Cheesecake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: > 5 hrs
Ingredients:
3/4 cup pecan halves
2 tablespoons butter
1/4 cup packed light brown sugar
2 medium bananas, thinly sliced
2 teaspoons dark rum, optional
2 packages (8 ounce size) cream cheese, softened
1 1/2 cup sugar
1/2 cup sour cream
3 large eggs, room temp, slightly beaten
1 tablespoon heavy cream
1 teaspoon vanilla extract
Directions:
Preheat oven to 325 degrees F. Place pecans on baking sheet; toast in oven about 8 minutes. Check frequently to avoid burning; set aside. Leave oven on.
Melt 1 Tbsp 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 1/2 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 1-1/2 hours. Remove from oven; let sit on wire rack 1 hour. Refrigerate, covered, at least 3 hours or overnight before serving.
For a lower fat version: substitute light butter, 1 8-oz fat-free cream cheese plus 1 8-oz light cream cheese, low fat sour cream, and 1 egg plus 2 egg whites for the three eggs.
Recipe Location: https://www.cdkitchen.com/recipes/recs/945/CaramelizedBananaCheesecake68219.shtml
Recipe ID: 38994
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