- 16
- 30 mins
- 100 mins
Ingredients
- 1/2 cup butter, divided
- 24 gingersnap cookies, finely crushed (about 1-1/2 cups)
- 1 cup plus 2 Tbsp. sugar, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 tsp. vanilla
- 4 eggs
- 1/2 cup packed brown sugar
- 3 Tbsp. dark rum
- 1/2 tsp. ground cinnamon
- 4 large bananas, divided
Preparation
Step 1
Heat oven to 325ºF.
Melt 3 Tbsp. butter and mix with cookie crumbs and sugar; press onto bottom of 9-inch springform pan.
Mix cream cheese with remaining sugar and vanilla until well combined. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Cook remaining butter, dark brown sugar, rum and cinnamon in small saucepan on low heat 10 min. or until butter is melted and sauce is thickened; cool 10 min., stirring occasionally. Slice remaining bananas just before serving cheesecake; arrange on cheesecake. Drizzle with sauce.
How to Ripen Bananas:
Bananas ripen best at room temperature. To quickly ripen bananas, place the fruit in a brown paper bag and close the bag tightly. The fruit gives off a gas as it ripens. Containing the gas in the closed bag will hasten the ripening process.