Banana maple rum cheesecake recipe by Tal Ronnen for gardein.
- 4 very ripe bananas
- 16 ounces nondairy cream cheese
- ¾ cup firmly packed light brown sugar
- ¾ teaspoon ground cinnamon
- ½ cup dark rum
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- Prepared pecan pie crust
- Prepared maple rum sauce
- Toasted pecan halves for garnish
Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. let bananas cool to room temperature in the pan in their skins.
Turn oven up to 400 degrees.
Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add nondairy cream cheese, brown sugar, cinnamon, rum, cornstarch and salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.
Pour the filling into the prepared pecan pie crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.
Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.
Drizzle with prepared maple rum sauce just before serving and garnish with extra toasted pecan halves.