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Carmelized Banana Cheesecake


  • 3/4 cup pecan halves
  • 2 tablespoons light butter
  • 1/4 cup packed light brown sugar
  • 2 medium bananas, thinly sliced
  • 2 teaspoons dark rum, optional
  • 1 package (8 oz.) softened light cream cheese
  • 1 cup sugar
  • 1/2 cup light sour cream
  • 1 large egg, beaten lightly
  • 2 large egg whites, lightly beaten
  • 1 medium banana
  • 1/3 cup of your favourite preserves, melted


Heat oven to 325F. Place pecans on baking sheet; toast in oven about 8 minutes. Check frequently to avoid burning; set aside. Leave oven on. Melt 1 tablespoon 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 cheeses and 3/4 cup of sugar in a large bowl of electric mixer. Beat until completely blended. Add sour cream, egg and egg whites; mix well. Add caramelized banana mixture; beat until incorporated. Put remaining tablespoon of butter, remaining 1/4 cup 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. For topping: Stir banana slices into melted preserves spoon over chilled cheesecake.

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