Caramelized Banana Cheesecake

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.) softened light cream cheese
• 1 cup sugar
• 1/2 cup light sour cream
• 1 large egg; beaten lightly
• 2 large egg whites; lightly beaten

Topping

• 1 medium banana
• 1/3 cup of your favorite preserves, melted
  

Method

Heat oven to 325 F. Place pecans on baking sheet; toast in oven about 8 minutes. check frequently to avoid burning; set aside. Leave oven on. Melt 1 tablespoon 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 cup of sugar in a 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 tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in food processor fitted with metal blade. Process until finely gorund; press on bottom of ungreased 8 inch spring form 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 bananas slices into melted preserves, spoon over chilled cheesecake.