Ingredients
3 medium ripe bananas, unpeeled1-3/4 cups crushed pecan shortbread cookies3 tablespoons butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1 package (8 ounces) reduced-fat cream cheese1/2 cup sugar1/4 cup plus 2 tablespoons packed brown sugar, divided1 teaspoon vanilla extract2 tablespoons spiced rum, optional4 large eggs, room temperature, lightly beaten1/2 cup chopped pecans1/2 teaspoon ground cinnamon12 pecan halves, toastedChocolate syrup
Preparation
Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°.
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up side of prepared springform pan. Bake until set, 8-10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust.
Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese filling with a knife to swirl.
Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes, then run a knife around the edge of the cake to loosen it from the pan; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.
