*  Exported from  MasterCook  *
                       Caramelized Banana Cheesecake
 Recipe By     : Chicago Tribune, June 10, 1998 Good Eating Section
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post                          Fruit
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4                up cup pecan halves
    2      tablespoons   butter
      1/4  cup           packed light brown sugar
    2      medium        bananas -- thinly sliced
    2      teaspoons     dark rum -- optional
    2      8 oz          cream cheese -- softened
    1 1/2  cups          sugar
    3      large         eggs - room temp -- slightly beaten
    1      tablespoon    heavy cream
    1      teaspoon      vanilla extract
 Preheat oven to 325 degrees. Place pecans on baking sheet; toast in oven 
 about 8 minutes. Check frequently to avoid burning; set aside.  Leave oven 
 on. Melt 1 tbl. of the butter in non-stick skillet over medium heat.  Stir in 
 brown sugar; cook, stirring frequently, until melted, about 6 minutes. Add 2 
 sliced bananas; cook until bananas are caramelized and soft enough to mash 
 with back of spoon.  Remove from heat; set aside.  Stir in rum, if using 
 combine cream cheese and 1c of sugar in large bowl of electric mixer.  Beat 
 until completely blended.  Add sour cream, eggs, vanilla and heavy cream, add 
 caramelized banana mixture; beat until incorporated. Put remaining tbl. of 
 butter, remaining 1/2 c sugar and toasted pecans in food processor fitted 
 with metal blade.  Process until finely ground; press on bottom of ungreased 
 8-inch springform pan.  Pack down firmly using palm of hand. Pour filling 
 mixture over crust.  Place pan inside larger pan and put on oven rack.  Add 
 water to depth of 2 inches. Bake until firm to touch, about  1-1/2 
 hours.Remove from oven; let sit on wire rack 1 hour.  Refrigerate, covered, 
 at least 3 hours or overnight before serving. 
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