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Creamy Banana Caramel Cheesecake w/Mac Nut Crust, Caramel Rum Sauce

Creamy Banana Caramel Cheesecake w/Macadamia Nut Crust & Caramel Rum Sauce... No I'm not kidding...thats the name of this dreeamy, creamy banana, caramel delight!

Posted By: Leilani
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Prep Time: 30 | Cook Time: 55 Minutes, then 60 minutes cooling oven | Ready In: Overnight
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US Metric

1 cup macadamia nuts.
2 tablespoons unsweetened coconut flakes
2 tbs salted butter
1 egg yolk
4 tablespoons flour
2 tablespoons sugar
1/4 teaspoon xanthum gum

3 sticks cream cheese (8oz each) room temperature
1 cup sugar
3 large eggs, room temperature
1 cup heavy cream, room temperature
1 medium banana (not too ripe!)
1 tablespoon dark rum
1 tablespoon vanilla
1 can dulce de leche

Rum Caramel Sauce:
1/4 cup dark rum
1/4 cup light brown sugar
3 tbs butter

Cooking Process:

Preheat Oven to 350F
Pulse the ingredients together until they begin to ball up. Then pull it out and gently pat into your pan.  Bake for 15 - 20 minutes, until firm. Let cool before filling

Preheat your oven to 350 degrees. Bring a LARGE pot of water to boil on the stove for your water bath

I recommend everything be room temperature - the cream cheese, the eggs, and the milk. It goes together much more smoothly, with no lumps.

Place your cream cheese in a stand mixer. Add the sugar. Beat together until sugar is incorporated, 2-3 minutes.

Add the eggs one at a time, mixing each one in completely before adding the next.

TIP: Mix on LOW until just incorporated. Overmixing will make the cake rise too much in the oven.

Add the heavy cream and continue to mix on low.  Add vanilla and rum.

Puree' a banana until its the consistancy of baby food, no lumps. Now gently mix it all up together. GENTLY. Like, until it is JUST mixed. It will be very runny. That's ok! Pour the cheesecake batter into springform pan, and fill it up HALF WAY.  Mix in some dulce de leche into filling and mix.

Add remaining creamcheese filling and top with more dulce the leche. You can make a pretty swirly design on top like I did. Remember that boiling water at the beginning? Put your cheesecakes in a BIG pan, and fill the big pan up with water, until the cheesecake(s) are 1/2 way submerged. This slows the cooking down, and keeps the cheesecakes from burning or cracking.

Bake for 45-55 minutes. You know it's done when the outer ring is firm, but the center is still jiggly.  Turn your oven off, and let the cheesecake sit in the slowly cooking oven for ONE HOUR. Then remove the cheesecakes from the water bath, and let them continue to cool on the counter. This SLOW cooling will also help to keep them from cracking.

Finally, refrigerate them overnight before unmolding.

Caramel Rum Sauce:
melting 2 tablespoons butter in a medium saucepan (do not use non stick pan if possible).  Add sugar and turn heat on high until the mixture is bubling.  Add rum, then light with a long-handled butane lighter.  This will burn off the excess alcohol and carmelize the sugar mixture.


Top with caramel sauce, fresh banana slices and whipped cream if desired.