Roasted Banana Macadamia Cheesecake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ohhh, what a recipe! Ingredients:
3 ripe unpeeled bananas |
1 1/2 cups vanilla wafer crumbs |
1/2 cup macadamia nuts, finely chopped |
1/2 cup dark brown sugar, packed |
1/3 cup unsalted butter, melted |
3 (8 ounce) packages cream cheese, softened |
3/4 cup sugar |
5 large eggs |
1 tablespoon dark rum |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 400° and set a rack on the lower-middle level.
2. Place bananas (unpeeled) on baking sheet.
3. Roast until they turn black all over, approx 12 minutes.
4. Remove them to cool and reduce oven to 350°.
5. For crust, combine cookie crumbs, nuts and brown sugar in food processor.
6. Pulse a few times to mix, then add melted butter and blend well.
7. Press mixture into the bottom only of a 10-inch springform pan.
8. Prepare filling: beat cream cheese and sugar in large bowl with mixer until smooth.
9. Add the eggs, one at a time, beating well after each addition.
10. Add the roasted banana pulp, rum and vanilla extract; beat until smooth.
11. Pour the mixture into crust and smooth top.
12. Place pan on baking sheet.
13. Bake about 1 hour, or until cheesecake is light golden on top and begins pulling away from pan.
14. Cool the cheesecake to room temperature on wire rack, then cover and chill overnight before serving.
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