• Prep Time: 45 mins
  • Cooking Time: 45 mins
  • Serves: 12

Roasted Banana & Pecan Cheesecake

  • Recipe Submitted by on

 Ingredients List

  • 3 medium ripe bananas, unpeeled
  • 1-3/4 cups crushed pecan shortbread cookies
  • 3 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup sugar
  • 1/4 cup plus 2 tablespoons packed brown sugar, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons spiced rum, optional
  • 4 large eggs, lightly beaten
  • 1/2 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 12 pecan halves, toasted
  • Chocolate syrup


Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°.
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust.
Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.

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