4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup packed brown sugar, divided
1/2 cup dark rum, divided
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. vanilla
4 egg s
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Please use alcohol responsibly.
Let's Make It
Heat oven to 325ºF.
Melt 1 Tbsp. butter. Mix with cookie crumbs; press onto bottom of 9-inch springform pan. Bake 10 min.
Mash 2 bananas slightly in large bowl. Add cream cheese, 3/4 cup sugar, 1/4 cup rum, cinnamon, nutmeg and vanilla; beat with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Cook remaining butter, sugar and rum in small saucepan on low heat 10 min. or until butter is melted and sauce is thickened; cool 10 min., stirring occasionally. Slice remaining bananas just before serving cheesecake; arrange on cheesecake. Drizzle with sauce.
How to Ripen Bananas
Bananas ripen best at room temperature. To quickly ripen bananas, place the fruit in a brown paper bag and close the bag tightly. The fruit gives off a gas as it ripens. Containing the gas in the closed bag will hasten the ripening process.
Enjoy your favorite foods, such as a piece of this delicious cheesecake, on occasion while keeping tabs on portions.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.