Banana Cheesecake


2 cups graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup sugar

1/2 cup butter, melted

3-8 ounce package cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

1 cup mashed bananas (about 2 medium)

1-8 ounce carton dairy sour cream

tablespoons white creme de cacao

tablespoons dark rum

1 1/2 cups flaked coconut, toasted


Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.

For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.

Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. 

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