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Bananas Foster Cheesecake

Bananas Foster Cheesecake
 
Yield:
48 servings or 4 cheesecakes, 16 slices each

Ingredients

Ingredients Weights Measures
Crust
shortbread cookies, finely crushed 1 lb. + 11 oz. 1-1/2 qt.
butter, melted 8 oz. 1 cup
Cheesecake
PHILADELPHIA Original Cream Cheese, softened 8 lb. -
large bananas, slightly mashed 2 lb. + 6 oz. 8 each
brown sugar, packed 1 lb. + 7 oz. 3 cups
dark rum 8 oz. 1 cup
vanilla 1.25 oz. 2 Tbsp. + 2 tsp.
ground cinnamon - 4 tsp.
ground nutmeg - 1 tsp.
eggs 1.75 lb. 16 each
Sauce
butter 6 oz. 3/4 cup
brown sugar 7.7 oz. 1 cup
dark rum 8 oz. 1 cup
bananas 2 lb. + 6 oz. 8 each

Directions

CRUST:
COMBINE ingredients. Press about 1-1/2 cups mixture firmly onto bottoms of each of 4 (9-inch) springform pans (or 1 pan for trial recipe). Bake in 325ºF standard oven 10 min. Cool.

CHEESECAKE:
BEAT all ingredients, except eggs, with electric mixer fitted with paddle attachment on medium speed 1 to 2 min. or until well blended, stopping occasionally to scrape side of bowl.

ADD eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour about 1-1/2 qt. batter over each crust.

BAKE in 325ºF standard oven 1 hour to 1 hour 10 min. or until centers are almost set. Run small knife or metal spatula around rim of each pan to loosen cake. Cool at least 2 hours, then refrigerate 4 hours or overnight.

SAUCE:
COOK butter, sugar and rum in saucepan on low heat 10 min. or until butter is melted and sauce is thickened; cool 10 min., stirring occasionally.

SLICE bananas just before serving; arrange on cheesecakes. Drizzle each slice with 2 tsp. Sauce.

Kraft Kitchens Tips

Substitute
Prepare crusts using finely crushed vanilla wafers or graham crackers.
K:64963v01:162674
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Nutritional Information

Nutrition Information

Calories
 410
Total fat
 28 g
Saturated fat
 16 g
Cholesterol
 135 mg
Sodium
 340 mg
Carbohydrate
 31 g
Dietary fiber
 1 g
Sugars
 21 g
Protein
 6 g
Vitamin A
 15 %DV
Vitamin C
 6 %DV
Calcium
 6 %DV
Iron
 6 %DV