Makes: 20 servings
Prep: 30 mins Chill: 4 hrs Bake: 350°F 35 mins
Ingredients
2
cups graham cracker crumbs
1/2
cup finely chopped pecans
1/4
cup sugar
1/2
cup butter, melted
3
8 ounce package cream cheese, softened
3/4
cup sugar
1
teaspoon vanilla
3
eggs
1
cup mashed bananas (about 2 medium)
1
8 ounce carton dairy sour cream
2
tablespoons white creme de cacao
2
tablespoons dark rum
1 1/2
cups flaked coconut, toasted
Directions
1. Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.
2. For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.
3. Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. Makes 20 servings.
Nutrition Facts
(Banana Cheesecake) Servings Per Recipe 20,
Calories 378,
Protein (gm) 6,
Carbohydrate (gm) 27,
Fat, total (gm) 28,
Cholesterol (mg) 87,
Saturated fat (gm) 17,
Monosaturated fat (gm) 7,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 1,
Sugar, total (gm) 12,
Vitamin A (IU) 777,
Vitamin C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 12,
Cobalamin (Vit. B12) (µg) 0,
Sodium (mg) 216,
Potassium (mg) 227,
Calcium (DV %) 61,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet
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