Categories: Cheesecake, Dessert
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.