Ingredients:
Graham cracker crust
1/2 stick of butter
2 packs softened 8oz cream cheese
2/3 cup half & half cream
2/3 cup sour cream
1 1/2 cup granulated sugar
2 tsp vanilla
4 large eggs
Pinch of salt
1 cup chopped pecans
4 bananas
1/2 cup packed brown sugar
Directions for Cake:
• In a large mixing bowl, beat cream cheese on medium speed until smooth.
• Add sugar, beat 4 times.
• Add pinch of salt and vanilla.
• Add eggs 1 at a time; beat for 1 minute after each egg.
• Add sour cream and half & half cream.
• Slice 2 bananas into batter, beat for 1 minute until smooth.
• Pour into crust(s).
• For 1 deep cheesecake pan, bake at 350 degrees for 1 hour and 15 minutes or until the middle is firm.
• For 2 pie pans, bake at 350 degrees for 50 minutes or until the middle is firm.
• Refrigerate for 3 hours.
Directions for Topping (prepare right before serving):
• Melt 1/2 stick of butter in saucepan on medium heat.
• Add 1/2 cup brown sugar.
• Stir constantly until well mixed.
• Add 1 cup chopped pecans while stirring.
• Turn off stove. Remove saucepan from heat.
• Slice 2 bananas into mix. Stir well.
• Pour over top of chilled cheesecake.
Perfect Bake Time with Rushion McDonald
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