Ingredients Jump to Instructions ↓

  1. Caramelized Banana Cheesecake

  2. 3/4 cup pecan halves

  3. 2 Tablespoons light butter

  4. 1/4 cup packed light brown sugar

  5. 2 medium bananas, thinly sliced

  6. 2 teaspoons dark rum, optional

  7. 8 oz pkg fat-free cream cheese, softened

  8. 8 oz pkg light cream cheese, softened

  9. 1 cup sugar

  10. 1/2 cup light sour cream

  11. 1 large egg, lightly beaten

  12. 2 large egg whites, lightly beaten

  13. 1 medium banana, thinly sliced

  14. 1/3 cup your favorite preserves, such as apricot, melted

  15. Heat oven to 325 degrees.

  16. Place pecans on baking sheet, toast in oven about 8 minutes. Check

  17. frequently to avoid burning, set aside.

  18. Leave oven on. Melt 1 tbsp of the butter in non-stick skillet over

  19. medium heat. Stir in brown sugar, cook, stirring frequently, until

  20. 6 minutes. Add

  21. 2 sliced bananas, cook until bananas

  22. are caramelized and soft enough to mash with back of spoon. Remove

  23. from heat, set aside. Stir in rum, if using. Combine cream cheeses

  24. and 3/4 c of sugar in large bowl of electric mixer. Beat until

  25. completely blended. Add sour cream, egg and egg whites, mix well.

  26. Add caramelized banana mixture, beat until incorporated.

  27. Put remaining tbsp of butter, remaining 1/4 c sugar and toasted

  28. pecans in food processor fitted with metal blade. Process until

  29. finely ground, press on bottom of ungreased 8-inch springform pan.

  30. Pack down firmly using palm of hand. Pour filling mixture over

  31. crust. Place pan inside larger pan and put on oven rack. Add water

  32. to depth of 2 inches.

  33. Bake until firm to touch, about 1-1/2 hours.Remove from oven, let

  34. 1 hour. Refrigerate, covered, at least

  35. 3 hours or overnight before serving. For topping, stir banana slices into melted preserves, spoon over chilled cheesecake.


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