Bananas Foster Cheesecake

Crust:
3/4 cup all purpose flour
3/4 cup finely chopped pecans
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons sugar
2 tablespoons (packed) golden brown sugar
1 1/2 teaspoons vanilla extract

Filling:
2 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups puréed bananas (from about 4 bananas)
1 cup low-fat sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt

Topping:
1 cup sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 17-ounce jar caramel sauce
2 tablespoons dark rum
2 bananas, peeled, sliced

For crust:

  • Position rack in center of oven and preheat oven to 350°F.
  • Wrap outside of 9-inch diameter springform pan with 3-inch -high sides with heavy-duty foil.
  • Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
  • Mix well.
  • Press mixture onto bottom of prepared pan.

For filling:

  • Using electric mixer, beat cream cheese in large bowl until smooth.
  • Gradually beat in sugar.
  • Beat in cornstarch.
  • Add eggs, 1 at a time, beating until just blended after each addition.
  • Add puréed banana, sour cream, lemon juice, vanilla, cinnamon and salt.
  • Beat just until combined.
  • Transfer filling to crust-lined pan.
  • Place pan in large roasting pan.
  • Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
  • Bake until center of cake is just set, about 1 hour 15 minutes.
  • Remove cake from oven.
  • Maintain oven temperature.

For topping:

  • Mix together sour cream, sugar and vanilla in small bowl until well blended.
  • Spread topping over cheesecake.
  • Bake until topping is set, about 10 minutes.
  • Turn off oven.
  • Let cake stand in oven until cooled to room temperature, about 2 hours.
  • Refrigerate cake until well chilled.
  • Cover and refrigerate overnight.

To Serve:

  • Cut around cake to loosen; remove pan sides.
  • Transfer cake to platter.
  • Warm caramel sauce in small saucepan over low heat, stirring often.
  • Mix in rum.
  • Drizzle some sauce decoratively over cake.
  • Arrange bananas top cake.

Makes 10 Servings

Source

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