Recipe: Banana Rum Cheesecake topped with a Caramel Rum Sauce

Happy National Rum Day!  I stopped by Cashion's Eat Place and had an amazing meal, including a banana cheesecake.  I liked it so much that I decided to go home to try to make it.  It turned out delicious.  Hope you enjoy!

For sauce:

 4 tablespoons Somebody's Mother's Caramel Sauce (or other caramel topping)
2 tablespoons dark rum

1/2 cup pecans

For crust:

1 cup pecans, crumbs
1 cup graham crackers, crumbs

3 tablespoons brown sugar

1 stick melted butter

For filling:

24 ounces cream cheese, room temperature
¾ cup sugar

3 eggs

4 very ripe bananas

1 tablespoon vanilla

1 tablespoon Clément V.S.O.P. Rhum Agricole Vieux

Preheat the oven to 350 degrees. Butter a 9-inch spring form pan.  Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 10 minutes, until bananas are soft and skin turns dark brown.  Set aside for filling.

Crust:

Mix ingredients together in a bowl until well combined.  Firmly pat the crust into the bottom of the pan and bake for 10 minutes until golden.  

Filling:  

In a mixer, combine cream cheese and sugar and beat until light and fluffy.  Add one egg at at time and beat well after each one.  Peel the roasted bananas and remove any obvious strings. Add bananas, vanilla and rum.  Mix well.  

Pour the filling into the crust and bake for 55 minutes or until the center is not jiggly. 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.

Sauce:

In a small saucepan, toast pecans on medium heat.  Add caramel and rum.  Stir frequently as it bubbles a bit.  Pour over the top of the cheesecake.  You could also add whipped cream on top.