Roasted Banana Pecan Cheesecake

• Produce

  • 5 Bananas, small ripe roasted
  • 1 Bananas, roasted

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3/8 cup Brown sugar, light packed
  • 1/2 tsp Cinnamon, ground
  • 1 Cinnamon, ground
  • 4 tbsp Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecan
  • 1/4 tsp Pecan flavor
  • 1 Sugared pecans

• Snacks

  • 1 3/4 cups Keebler sandies classic shortbread cookies

• Dairy

  • 3 8 ounce cream cheese
  • 3 tbsp Butter, unsalted
  • 2 cups Heavy cream

• Other

  • 1 teaspoon rum emulsion or extract

Found on ladybehindthecurtain.com

Ingredients

• 5 small ripe bananas, roasted
• 1 3/4 cups (about one 11.2 ounce container) Keebler Sandies classic shortbread cookies
• 1/2 cup pecans, chopped
• 3 tablespoons unsalted butter, melted
• 3 (8 ounce) cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon rum emulsion or extract
• 4 large eggs, lightly beaten
• roasted bananas
• 2 tablespoons light brown sugar, packed
• 1/2 cup pecans, chopped
• 1/2 teaspoon ground cinnamon
• 2 cups heavy cream
• 4 tablespoons confectioners sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon pecan flavor
• Sugared Pecans, chopped
• ground cinnamon

Directions

• Preheat oven to 400°.
• Place unpeeled bananas in a 8-inch baking dish.
• Bake 10 to 12 minutes or until black.
• Cool to room temperature; reduce oven to 325°.
• Wrap a 9-inch springform pan with a double layer of heavy duty foil (about 18-inch square).
• Add cookies and pecans to a food processor; process until the cookies are crumbs.
• In a small bowl combine the cookie crumbs and butter.
• Press into the bottom and up the sides of the springform pan 1-inch.
• Bake 10 minutes; cool on wire rack.
• In a large mixing bowl, beat the cream cheese sugar and brown sugar until smooth.
• Beat in vanilla and rum.
• Add eggs one at a time until completely incorporated.
• Blend until light a creamy.
• Remove 1/2 cup of cream cheese filling to a small bowl.
• Pour remaining filling into crust.
• Peel bananas and place into a food processor; process until smooth.
• Add the reserved cream cheese mixture, brown sugar, pecans and cinnamon.
• Give it a couple of zaps in the processor to combine.
• Pour over the plain cream cheese filling.
• Cut through cream cheese mixture with a spatula and swirl.
• Place spring form pan in large baking pan with sides.
• Put in the oven; add 1-inch hot water to the larger pan.
• Bake 45 to 55 minutes or until center is just set and top appears dull.
• Carefully remove pan from water (I left the larger pan in the oven and lifted the pan out of the water).
• Remove the foil; cool 1 hour on a wire rack.
• Cover and refrigerate overnight.
• In a large cold mixing bowl add the heavy cream, sugar, vanilla and pecan flavor.
• Mix with a whisk attachment until whip cream is stiff.
• Spoon into a piping bag fitted with a large round piping tip; start from the outside, pipe around the outside top of the cheesecake and work your way to the center in a spiral pattern.
• If desired add a sprinkle of cinnamon and pecans.