Bananas Foster Cheesecake Squares

Chef’s Note

“Take into consideration additional time for chilling.”








  • 2 cupsNilla wafer crumbs
  • 12 cup chopped pecans
  • 14 cupbutter, melted (1/2 stick)
  • 14 cup firmly packed brown sugar
  • Filling
  • 3 (8ounce) packages cream cheese, softened
  • 12 cup firmly packed brown sugar
  • 2 teaspoonsrum extract or 2tablespoonsdark rum
  • 3 eggs
  • 12 cup mashed ripe banana
  • Topping
  • 2 bananas, sliced
  • 2 teaspoonslemon juice
  • 25 caramels, unwrapped (1/2 of a 14 oz package)
  • 2 tablespoonsmilk
  • 12 cuppecan halves
  • Directions

  • For the crust:  Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9 inch baking pan.
  • For the filling:  Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed banana. Pour over crust. Bake at 350° for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
  • For the topping:  Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwaveable bowl on High 2 minutes; stir until smooth (add a teaspoon or so more if too thick). Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake.
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