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Search by meal occasion |
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2
cups
finely crushed
NILLA Wafers
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1/2
cup
PLANTERS Chopped Pecans
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1/4
cup
(1/2 stick)
butter or margarine, melted
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3/4
cup
firmly packed
brown sugar, divided
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3
pkg.
(8 oz. each)
PHILADELPHIA Cream Cheese, softened
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2
tsp.
rum extract
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3
eggs
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1/2
cup
mashed ripe
banana
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2
medium
bananas, sliced
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2
tsp.
lemon juice
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25
KRAFT Caramels (about 1/2 of 14-oz. bag)
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2
Tbsp.
milk
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1/2
cup
PLANTERS Pecan Halves
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PREHEAT oven to 350°F. Mix wafer crumbs, chopped pecans, butter and 1/4 cup of the brown sugar until well blended. Press firmly onto bottom of 13x9-inch baking pan.
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BEAT cream cheese, remaining 1/2 cup brown sugar and rum extract in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in mashed banana. Pour over crust.
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BAKE 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
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TOSS sliced bananas with lemon juice; spoon over cheesecake. Place caramels and milk in microwavable bowl. Microwave on HIGH 2 minutes; stir until caramels are completely melted. Drizzle evenly over bananas; sprinkle with pecan halves. Cut into 24 squares. Refrigerate any leftover cheesecake squares.
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