Bananas Foster Cheesecake Squares

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Ingredients

2 cups vanilla wafer crumbs
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup firmly packed brown sugar

Filling
24 ounces cream cheese, softened
1/2 cup firmly packed brown sugar
2 teaspoons rum extract or 2 tablespoons dark rum
3 eggs
1/2 cup mashed ripe bananas

Topping
2 bananas, sliced
2 teaspoons lemon juice
25 caramels, unwrapped (about 1/2 of 14 ounce package)
2 tablespoons milk
1 teaspoon rum extract (optional)
1/2 cup pecan halves

Procedures

Crust: Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9-inch baking pan.

Filling: Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed bananas. Pour over crust. Bake at 350 degrees F for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwavable bowl on HIGH for 2 minutes; stir until smooth. Stir in 1 teaspoon rum extract, if desired. Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake.

Makes 2 dozen.

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<h1>Bananas Foster Cheesecake Squares</h1>
 Ingredients :
 2 cups vanilla wafer crumbs 
1/2 cup chopped pecans 
1/4 cup (1/2 stick) butter or margarine, melted 
1/4 cup firmly packed brown sugar 
 
Filling 
24 ounces cream cheese, softened 
1/2 cup firmly packed brown sugar 
2 teaspoons rum extract or 2 tablespoons dark rum 
3 eggs 
1/2 cup mashed ripe bananas 
 
Topping 
2 bananas, sliced 
2 teaspoons lemon juice 
25 caramels, unwrapped (about 1/2 of 14 ounce package) 
2 tablespoons milk 
1 teaspoon rum extract (optional) 
1/2 cup pecan halves <hr hieght="1">
 Procudures
 Crust: Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9-inch baking pan. 
 
Filling: Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed bananas. Pour over crust. Bake at 350 degrees F for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. 
 
Topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwavable bowl on HIGH for 2 minutes; stir until smooth. Stir in 1 teaspoon rum extract, if desired. Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake. 
 
Makes 2 dozen. 
 
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