Name: Bananas Foster Cheesecake
Ingredients: 0.75 cup all-purpose flour; 0.75 cup finely chopped pecans; 4 tablespoons unsalted butter; 2 tablespoons packed brown sugar; 0.5 teaspoon vanilla extract; 2 (8 ounce) packages cream cheese, softened; 1.25 cups white sugar; 2 tablespoons cornstarch; 3 large eggs; 2 cups pureed bananas; 1 cup sour cream; 1.5 tablespoons fresh lemon juice; 1 tablespoon dark rum; 0.5 teaspoon vanilla extract; 0.5 teaspoon ground cinnamon; 1 pinch salt; 1 (8 ounce) jar caramel sauce; 2 tablespoons dark rum; 1 (8 ounce) container whipped topping; 2 tablespoons finely chopped pecans, or more to taste; 2 bananas, thinly sliced; 0.25 cup lemon juice

Ingredients

0.75 cup all-purpose flour
0.75 cup finely chopped pecans
4 tablespoons unsalted butter
2 tablespoons packed brown sugar
0.5 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1.25 cups white sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas
1 cup sour cream
1.5 tablespoons fresh lemon juice
1 tablespoon dark rum
0.5 teaspoon vanilla extract
0.5 teaspoon ground cinnamon
1 pinch salt
1 (8 ounce) jar caramel sauce
2 tablespoons dark rum
1 (8 ounce) container whipped topping
2 tablespoons finely chopped pecans, or more to taste
2 bananas, thinly sliced
0.25 cup lemon juice

Steps

Heat the oven to 350 degrees F (175 degrees C) and set a rack in the center. Cover the outside of a 9-inch springform pan with heavy-duty aluminum foil.
In a large bowl, thoroughly mix flour, pecans, butter, brown sugar, and vanilla extract. Press into the bottom of the prepared pan.
Bake the crust in the preheated oven for 10 to 12 minutes. Take it out and let it cool, keeping the oven on.
Using an electric mixer in a large bowl, beat cream cheese until smooth. Beat in sugar gradually, followed by cornstarch. Add eggs one at a time, beating each addition only until blended. Add pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt and beat only until combined. Pour the filling over the crust.
Set the springform pan in a large roasting pan and pour in enough water to reach halfway up the sides.
Bake in the hot oven until the cake center is just set, about 1 hour and 20 minutes. Switch off the oven and leave the cheesecake inside to cool to room temperature, about 2 hours. Refrigerate uncovered until well chilled, about 1 hour. Cover the pan and refrigerate again for 8 hours to overnight.
Loosen the cheesecake by carefully cutting around its edges, then remove the pan sides. Transfer it to a platter.
In a small pan over low heat, warm the caramel sauce for about 5 minutes, stirring often. Stir in the rum.
Cover the top with whipped topping and sprinkle on some pecans. Coat the banana slices with lemon juice and leave to dry slightly, then arrange them around the cake's edge. Drizzle caramel sauce over the top decoratively. Offer any remaining sauce on the side for drizzling over individual slices.