Cheesecake of the Month – June 2017!

This month’s recipe is an adaptation of one that uses a 13×9 pan instead of a springform pan (cheesecake “bars” instead of “cake”).  I’m guessing the only thing that I may have to adjust is the cooking time, but this one sounds positively delicious and I can’t wait to give it a try.

Banana and Coconut Cheesecake

Ingredients
2 cups of graham cracker crumbs
1/2 cup of finely chopped pecans
1/4 cup of sugar
1/c cup of butter, melted
3 packages (8 ounce) of cream cheese, softened
3/4 cup of sugar
1 teaspoon of vanilla
3 eggs
1 cup of mashed bananas (about 2 medium)
1 carton (8 ounce) sour cream
2 Tablespoons of white creme de cacao
2 Tablespoons of rum
1-1/2 cups of flaked coconut

Dirctions
1. Preheat your oven to 350 degrees.  In a medium bowl, combine the graham cracker crumbs, pecans, and 1/4 cup of sugar.  Stir in the melted butter.  Press this mixture onto the bottom of your springform pan.

2. In a large bowl, combine the cream cheese, 3/4 cup of sugar, and vanilla.  Beat with an electric mixer on medium speed until combined.  Add the eggs all at once; beat on low speed just until combined.  Stir in the banana and pour into your prepared pan.

3. Bake for approximately 45-50 minutes or until the center is set.  Meanwhile, for the topping: in a small bowl combine the sour cream, creme de cacao, and runm.  Spread over the top of the cheesecake after it is finished baking and then bake for an additional 5 minutes.  Cool on a wire rack before moving to the refrigerator to cool completely (4 to 24 hours).  To serve, sprinkle the cheesecake with toasted coconut .

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