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    Caramelized Banana Cheesecake


    Source of Recipe


    Chicago Tribune, June 10, 1998 Good Eating

    List of Ingredients




    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

    Recipe



    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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