Banana Cheesecake
Recipe from
Better Homes and Gardens
This tropical dessert has a layer of rum and cream cheese and is topped with coconut.
Servings:
20 servings
Prep Time:
30 mins
Total Time:
5 hrs 5 mins
Ingredients
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2 cupsgraham cracker crumbssee savings
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1/2 cupfinely chopped pecanssee savings
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1/4 cupsugarsee savings
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1/2 cupbutter, meltedsee savings
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3 8-ounce packagescream cheese, softenedsee savings
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3/4 cupsugarsee savings
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1 teaspoonvanillasee savings
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3eggssee savings
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1 cupmashed bananas (about 2 medium)see savings
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1 8-ounce cartondairy sour creamsee savings
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2 tablespoonswhite creme de cacaosee savings
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2 tablespoonsdark rumsee savings
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1-1/2 cupsflaked coconut, toastedsee savings
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Directions
1.
Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.
2.
For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.
3.
Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. Makes 20 servings.
Nutrition information
Per serving: Calories 378, Total Fat 28 g, Saturated Fat 17 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 87 mg, Sodium 216 mg, Carbohydrate 27 g, Total Sugar 12 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 6%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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