Ingredients
****************
3/4 cup pecan halves 2 Tablespoons light butter 1/4 cup packed light brown sugar 2 medium bananas, thinly sliced 2 teaspoons dark rum, optional 1 package (8 oz) ea. softened: fat-free cream cheese, light cream cheese 1 cup sugar 1/2 cup light sour cream 1 large egg, lightly beaten 2 large egg whites, lightly beaten Topping, optional: 1 medium banana, thinly sliced 1/3 cup your favorite preserves, such as apricot, melted
Procedure
***************
Heat oven to 325 degrees. Place pecans on baking sheet; toast in oven about 8 minutes. Check
frequently to avoid burning; set aside.
Leave oven on. Melt 1 tbsp of the butter in non-stick skillet over
medium heat. Stir in brown sugar; cook, stirring frequently,
until melted, about 6 minutes. Add 2 sliced bananas; cook until
bananas are caramelized and soft enough to mash with back of spoon.
Remove from heat; set aside. Stir in rum, if using.
Combine cream cheeses and 3/4 c of sugar in large bowl of electric mixer.
Beat until completely blended. Add sour cream, egg and egg whites; mix
well. Add caramelized banana mixture; beat until incorporated. Put
remaining tbsp of butter, remaining 1/4 c sugar and toasted pecans
in food processor fitted with metal blade. Process until finely ground;
press on bottom of ungreased 8-inch springform pan. Pack
down firmly using palm of hand. Pour filling mixture over crust.
Place pan inside larger pan and put on oven rack. Add water to depth
of 2 inches. Bake until firm to touch, about 1-1/2 hours.Remove from oven; let sit on
wire rack 1 hour. Refrigerate, covered, at least 3 hours or overnight
before serving. For topping, stir banana slices into melted preserves;
spoon over chilled cheesecake.
