HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Banana Pecan Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Sauce: 1 cup sugar 1/3 cup water 1 cup heavy or whipping cream Crust: 1 1/2 cups graham cracker crumbs 3/4 cup finely chopped pecans 3 tbsp. brown sugar 1/4 cup melted butter Filling: 24 ounces cream cheese, room temperature 1/2 cup brown sugar 1 tsp. vanilla extract 6 tbsp. prepared caramel sauce from above recipe 4 large eggs 3/4 cup finely chopped pecans 1/4 cup heavy or whipping cream 2 peeled ripe bananas, chopped Directions For Sauce: Combine sugar and water in a medium saucepan. Heat to a boil, stirring until sugar dissolves. Boil mixture, without stirring, until a deep caramel color. Carefully add cream(mixture will bubble up). Cook, stirring, until sauce is thickened and smooth. Strain sauce and set aside to cool. For Crust: Preheat oven to 350 degrees. Wrap the outside of a 9 inch springform pan tightly with foil. Combine graham crumbs, pecans and brown sugar in a food processor. Blend until well mixed. Add melted butter and process until crust mixture is evenly moistened. Press crust mixture into the bottom and 1 inch up sides of prepared pan. Bake crust 5 minutes. Transfer crust to the refrigerator to cool while preparing filling. Reduce oven to 300 degrees. For Filling: Using paddle attachment, beat cream cheese in a large bowl until smooth. Add sugar, vanilla and caramel sauce and beat until well blended. Beat in eggs, pecans and cream. Fold in chopped bananas. Pour filling over prepared crust. Place springform in a large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform. Bake about 60 to 70 minutes until filling is just set and top is golden. Remove foil from springform. Cover and refrigerate cheesecake 8 hours or overnight. Serve cheesecake with remaining caramel sauce. Serves 10 to 12. Related Recipes •   Individual Warm Banana Cakes •   Mini Banana-Walnut Upside Down Cakes •   Chocolate Pecan Banana Tart •   Old Fashioned Crab Cakes •   Thanksgiving Caramel Pecan Cheesecake •   Christmas Pumpkin Pecan Cheesecake Supreme •   Potato-Onion Cakes •   Silver Dollar Crab Cakes •   Quick Banana Frosty •   Molten Chocolate Cabernet Cakes •   Peanut Butter-Banana Cream Smoothie •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Blueberry-Banana Smoothie •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes •   Hot Banana Nog •   Tropical Banana Punch •   Strawberry Banana Yogurt Smoothie •   Crab Cakes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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