Jamaican Banana Cheesecake
- Ready In:
- 2hrs 55mins
- Ingredients:
- 14
- Serves:
-
12-14
ingredients
-
Chocolate Cookie Crust
- 11 milk chocolate sandwich style cookies, crushed
- 3 tablespoons butter or 3 tablespoons margarine, melted
-
Banana Rum Filling
- 24 ounces cream cheese
- 3⁄4 cup sugar
- 2⁄3 cup banana, pureed
- 5 teaspoons cornstarch
- 3 eggs
- 1 egg yolk
- 3 tablespoons banana Schnapps
- 3 tablespoons white Creme de Cacao
- 3 tablespoons light rum
- 2 teaspoons vanilla extract
-
Fresh Fruit Topping
- fresh fruit, sliced
- chocolate ice cream topping
directions
- Make the crust—in a small bowl, combine the crushed cookies and melted butter.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- Make the filling—in a large bowl, combine the cream cheese, sugar, pureed banana, and cornstarch.
- Beat using an electric mixer until smooth.
- Add in eggs and egg yolk, one at a time, beating well after each addition.
- Beat in banana schnapps, creme de cacao, rum, and vanilla extract.
- Pour the cream cheese mixture over the crust.
- Bake in preheated 350° oven for 15 minutes; decrease temperature to 225° and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 30 minutes.
- Chill, uncovered, overnight.
- Arrange fresh fruit over cheesecake; drizzle with chocolate topping; chill until time to serve.
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