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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Another cheesecake for those cheesecake lovers out there, this one has an abundance of flavor. Enjoy Ingredients:
2 cups graham cracker crumbs |
1/2 cup finely chopped pecans |
1/4 cup sugar |
1/2 cup butter, melted |
3 8-oz. pkgs. cream cheese, softened |
3/4 cup sugar |
1 tsp. vanilla |
3 eggs |
1 cup mashed bananas (about 2 medium) |
1 8-oz. carton dairy sour cream |
2 tbsp. white crème de cacao |
2 tbsp. dark rum |
1 1/2 cups flaked coconut, toasted |
Directions:
1. Preheat oven to 350 F.
2. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb
3. mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.
4. For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar,
5. and vanilla with an electric mixture until combined. Add eggs all at
6. once, beating on low speed just until combined. Stir in mashed bananas.
7. Pour filling into crust-lined pan. Bake for 30 minutes or until center
8. is set.
9. Meanwhile, in a small bowl stir together the sour cream, crème de
10. cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly).
11. Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve,
12. sprinkle with toasted coconut.
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