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Caramel Banana Cheesecake

1 cup graham cracker crumbs
1/2 cup finely chopped pecans, preferably toasted
1-1/3 cups sugar, divided
1/3 cup butter or margarine, melted
2 pounds cream cheese, softened

1/2 cup caramel ice cream topping, divided
1/2 teaspoon ground cinnamon
4 eggs, room temperature
1 cup mashed banana (about 2 ripe bananas)
2 bananas, thinly sliced


Preheat over to 375°F. Spray 9- or 10-inch springform pan with vegetable cooking spray. Combine graham cracker crumbs, pecans, and 1/3 cup sugar in bowl. Mix in butter until mixture holds together. Press onto bottom and 1 inch up sides of springform pan. Beat cream cheese until smooth in large mixing bowl. Gradually beat in remaining 1 cup sugar until fluffy. Add 1/4 cup caramel topping and cinnamon until well combined. Add eggs, one at a time, beating well after each addition. Add mashed banana until well blended. Pour filling into pan. Bake 50 to 70 minutes or until center is almost set. Cool on wire rack; refrigerate. Arrange banana slices over top of cheesecake. Carefully drizzle and spread remaining 1/4 cup caramel topping over bananas. Chill until serving time. Makes 12 servings.

 

 


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