Roasted Banana & Pecan Cheesecake Recipe

Name: Roasted Banana & Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium ripe bananas, unpeeled; 1-3/4 cups crushed pecan shortbread cookies; 3 tablespoons butter, melted; 2 packages (8 ounces each) cream cheese, softened; 1 package (8 ounces) reduced-fat cream cheese; 1/2 cup sugar; 1/4 cup plus 2 tablespoons packed brown sugar, divided; 1 teaspoon vanilla extract; 2 tablespoons spiced rum, optional; 4 large eggs, room temperature, lightly beaten; 1/2 cup chopped pecans; 1/2 teaspoon ground cinnamon; 12 pecan halves, toasted; Chocolate syrup

Servings: persons

3 medium ripe bananas, unpeeled
1-3/4 cups crushed pecan shortbread cookies
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese
1/2 cup sugar
1/4 cup plus 2 tablespoons packed brown sugar, divided
1 teaspoon vanilla extract
2 tablespoons spiced rum, optional
4 large eggs, room temperature, lightly beaten
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
12 pecan halves, toasted
Chocolate syrup

1
Preheat oven to 400u00b0. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325u00b0.
2
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a
3
.
4
In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack.
5
In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust.
6
Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl.
7
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
8
Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.

3279

kcal

Calories

313

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium ripe bananas, unpeeled, 1-3/4 cups crushed pecan shortbread cookies, 3 tablespoons butter, melted, 2 packages (8 ounces each) cream cheese, softened, and more.

Yes, Roasted Banana & Pecan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Banana & Pecan Cheesecake

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