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Roasted Banana & Pecan Cheesecake

TOTAL TIME: Prep: 45 min. + cooling Bake: 45 min. + chilling YIELD: 12 servings.
We always keep bananas on hand, but with just two of us in the house, they usually ripen faster than we can eat them. That makes them perfect for roasting and baking into this cheesecake with a nutty crust. —Patricia Harmon, Baden, Pennsylvania

Ingredients

  • 3 medium ripe bananas, unpeeled
  • 1-3/4 cups crushed pecan shortbread cookies
  • 3 tablespoons butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup sugar
  • 1/4 cup plus 2 tablespoons packed brown sugar, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons spiced rum, optional
  • 4 large eggs, room temperature, lightly beaten
  • 1/2 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 12 pecan halves, toasted
  • Chocolate syrup

Directions

  • 1. Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°.
  • 2. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
  • 3. In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up side of prepared springform pan. Bake until set, 8-10 minutes. Cool on a wire rack.
  • 4. In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust.
  • 5. Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese filling with a knife to swirl.
  • 6. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes, then run a knife around the edge of the cake to loosen it from the pan; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • 7. Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.

Nutrition Facts

1 piece: 430 calories, 30g fat (14g saturated fat), 126mg cholesterol, 308mg sodium, 33g carbohydrate (24g sugars, 2g fiber), 8g protein.

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