One friend said her favorite dessert of all time was bananas foster, another asked for a banana cheesecake. I figured that marrying the two was a nifty idea.
3 Cups Vanilla Wafers, Crushed 1 Tbl Cake Flour
6 Tbl Stick Butter, Melted 2 Tbl Coconut Rum
1/4 Cup Light Brown Sugar 1 Tsp Banana Extract
1 Tsp Cinnamon 3 Large Eggs
24 Ounce Cream Cheese, NOT Low Fat 2 Cups Banana, Mashed
1/2 Cup Sugar 3/4 Cup Smuckers Caramel Ice Cream Syrup
1/2 Cup Light Brown Sugar
Preheat oven to 350 degrees. Mix the first four ingredients in a bowl. Press into the bottom of a 10 inch spring form pan. Bake for 10 minutes. Remove and set aside to cool.
Blend the cream cheese on low speed, scraping the sides often. Add the white sugar slowly, beat until creamy. Add the remaining brown sugar, beat until creamy. Add the flour, rum and banana extract and mix until blended. Add the eggs, one at a time, mixing until well blended after each addition. Fold in the bananas. Pour into the crust. Bake for 50 to 60 minutes until almost set. Remove from the oven and let cool for about 10 minutes. Run a knife around the sides of the cake. When cool, top with Caramel Syrup. Refrigerate until ready to serve.