1 seven inch cheesecake
* combine first four ingredients in a bowl. Stir well. Stir in 1 tsp vanilla. Press pecan mixture onto bottom of a 7" spring form pan. Set aside.
* beat cream cheese at medium speed with mixer until creamy. Gradually add 3/4 cup sugar and cornstarch, beating well. Add eggs, one at a time, beating after each addition. Stir in mashed banana, half the sour cream, lemon juice, 1 tsp vanilla, 1 tsp cinnamon, and salt. Pour batter into prepared pan.
* bake at 350 for 1 hr or until center is set. Remove from oven. Set aside
* combine remaining sour cream and 2tbsp sugar in a small bowl, stirring well. Spread over warm cheesecake. Return to oven. Bake 10 more minutes. Cool on a wire rack. Cover and chill 8 hours.
* gently run a knife around edge to release sides from pan. Combine 1/4 tsp sugar and 1/4 tsp cinnamon in a small bowl. Sprinkle over cheesecake. Arrange 1 sliced banana on top of cheesecake. Combine caramel sauce and rum in small saucepan, cook over low heat until warm. Drizzle sauce over cheesecake, serve with remaining sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6751g) | ||
Recipe Makes: Servings | ||
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Calories: 22133 | ||
Calories from Fat: 16534 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1837.1g | 2449 % | |
Saturated Fat 1018.2g | 5091 % | |
Monounsaturated Fat 477.1g | ||
Polyunsanturated Fat 88.5g | ||
Cholesterol 6062.8mg | 1865 % | |
Sodium 17251.7mg | 595 % | |
Potassium 9518.1mg | 250 % | |
Total Carbohydrate 1146.8g | 337 % | |
Dietary Fiber 24.2g | 97 % | |
Sugars, other 1122.6g | ||
Protein 352.4g | 503 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22133
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