BANANA CARAMEL CHEESECAKE
This recipe here would be something I would put on the back burner, mainly because it could be a little intimidating. To make a perfect cheesecake takes a few trysts and our great friend Sarah attempted this Banana Caramel Cheesecake, and well, she succeeded beautifully. As part of our Banana Dessert Party, this was her grand choice, in which we were so excited to see and taste. It did not disappoint.
On a side note, I'm not sure where she has found this recipe, but I'll repost when I find out. I want to say that Sarah used butter instead of margarine and brilliantly used a springform deep pan. Also, while the end result came up nothing short of spectacular, we forgot to put the fresh banana slices on top before drizzling the cameral mixture.
- 2 cups graham cracker crumbs
- 1/3 cup margarine, melted
- 1/4 cup white sugar
- 3 (8oz) pkg cream cheese, softened
- 3/4 cup white sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup mashed banana
- 1 (12 fl oz) can evaporated milk
- 1 (14oz) pkg individually wrapped caramels, unwrapped
- 1 banana, sliced
- Preheat oven to 350.
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 baking dish.
- In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs, one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
- Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
- Combine evaporated milk and caramels in a saucepan over medium heat. Cook, stirring frequently, until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.