Bananas Foster Cheesecake
from Bon Appetit - July 1996
This cool indulgence is actually made with light cream
cheese and low-fat sour cream. Begin preparing it the
day before your party. Servings: Serves 10.
Crust
3/4 cup all purpose flour
3/4 cup finely chopped pecans
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons sugar
2 tablespoons (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
Filling
2 8-ounce packages Neufchatel cheese (reduced-fat cream cheese), room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas (from about 4 bananas)
1 cup low-fat sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
Pinch of salt
Topping
1 cup low-fat sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 17-ounce jar caramel sauce
2 tablespoons dark rum
2 bananas, peeled, sliced
For Crust:
Position rack in center of oven and preheat oven to
350°F. Wrap outside of 9-inch diameter springform pan
with 3-inch -high sides with heavy-duty foil. Combine
flour, pecans, butter, sugar, brown sugar and vanilla
in large bowl. Mix well. Press mixture onto bottom of
prepared pan.
For Filling:
Using electric mixer, beat cream cheese in large bowl
until smooth. Gradually beat in sugar. Beat in
cornstarch. Add eggs, 1 at a time, beating until
just blended after each addition. Add pureed banana,
sour cream, lemon juice, vanilla, cinnamon and salt.
Beat just until combined.
Transfer filling to crust-lined pan. Place pan in
large roasting pan.
Add enough hot water to roasting pan to come 1 inch up
sides of springform pan.
Bake until center of cake is just set, about 1 hour 15
minutes. Remove cake from oven. Maintain oven
temperature.
Meanwhile, prepare Topping:
Mix together sour cream, sugar and vanilla in small
bowl until well blended.
Spread topping over cheesecake. Bake until topping is
set, about 10 minutes. Turn off oven. Let cake stand
in oven until cooled to room temperature, about 2
hours.
Refrigerate cake until well chilled. Cover and
refrigerate overnight.
Cut around cake to loosen; remove pan sides. Transfer
cake to platter.
Warm caramel sauce in small saucepan over low heat,
stirring often. Mix in rum.
Drizzle some sauce decoratively over cake. Arrange
bananas top cake.
Cut cake into wedges. Serve, passing remaining sauce separately.
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