Banana Caramel Cheesecake
- 3/4 lb crunchy oatmeal cookies (about 8)
- 1/2 cup pecan pieces
- 1/4 cup unsalted butter, melted
- 2 tbsp unsalted butter
- 1/4 cup packed brown sugar
- 1 tbsp dark rum
- 1 tsp vanilla extract
- 3 firm bananas (about 1 lb), peeled, sliced
- 4 packages (8 ounces each) cream cheese (about 4 cups)
- 1 cup packed brown sugar, divided use
- 2 tbsp unsalted butter, melted
- 5 large eggs
- 2 tsp vanilla extract
- 1 tsp rum extract
TO MAKE THE CRUST:
Grease bottom of 9-inch springform pan. Wrap outside of pan in foil, making sure bottom is sealed.
In food processor, pulse cookies and pecans into crumbs. Add butter. Pulse to combine. Press into bottom of prepared pan.
Bake 12 minutes in preheated 350 degrees F oven. Allow to cool.
TO PREPARE THE BANANAS:
Heat butter and sugar in medium skillet on medium-high, stirring until melted and bubbly, 1 to 2 minutes. Stir in rum and vanilla. Add bananas; stir just to coat and warm. Pour on top of crust.
TO MAKE THE CHEESECAKE:
Put cream cheese in large bowl of stand mixer and beat 30 seconds at medium speed. Add 1/2 cup brown sugar; beat well. Add remaining 1/2 cup sugar; beat well. Beat in butter. Scrape sides of bowl. Add eggs one at a time, beating well after each addition. Beat in vanilla and rum extracts. Scrape pan. Beat to blend until smooth. Pour over banana mixture in pan.
Place pan in baking dish and pour in hot tap water to reach halfway up side of dish. Bake 30 minutes in preheated 350 degree F oven. Reduce heat to 325 degrees F. Bake about 1 1/4 hours or until golden brown but still jiggly. Remove pan from water. Run lifter gently around edges of cake. Cool 2 hours then refrigerate overnight before serving. Refrigerate leftovers.