Caramelized Banana Cheesecake
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 8 oz cream cheese -- softened
1 1/2 cups sugar
3 large eggs - room temp -- slightly beaten
1 tablespoon heavy cream
1 teaspoon vanilla extract
Preheat oven to 325 degrees. 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 1c 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 tbl. of butter, remaining 1/2 c 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.
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