Caramelized Banana Cheesecake

* Exported from MasterCook *

Caramelized Banana Cheesecake

Recipe By : Chicago Tribune, June 10, 1998 Good Eating Section
Serving Size : 1 Preparation Time :0:00
Categories : To Post Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 up 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 tbl. 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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