Bananas Foster Cheesecake
Serving Size / Yield
- 1 1/2 C. graham crackers, ground
- 1/4 C. sugar
- 3/4 stick butter, melted
- 2 C. milk, cold
- 1 3.4 oz. pkg. vanilla instant pudding
- 1 3.4 oz. pkg. flan mix
- 1/2 C. sour cream
- 1/2 C. whipped topping
- 2 8-oz. pkgs. cream cheese, softened
- 1 C. confectioners' sugar
- 1 C. whipped topping
- 1 Tbs. vanilla
- 1 stick butter, room temperature
- 1 C. brown sugar, packed
- 1/2 C. heavy cream
- 3 bananas, sliced
- 1/2 C. pecans, chopped finely
In a bowl, mix the sugar, graham cracker crumbs, and melted butter (the first three ingredients), until they crumble. Press into the bottom of a 9-inch springform cake pan. Place into the freezer.
In large saucepan, mix the pudding, flan, milk, and the caramel sauce packet from the flan. Bring to a boil, then drop to a simmer, whisk constantly. Place into a bowl and refrigerate immediately for at least 1 hour or until it has set into a pudding-like consistency.
After the pudding mix has set, fold in the whipped topping and sour cream. Spread over the crust in the cake pan. Place the cake pan back into the freezer.
In an electric mixer, mix the cream cheese, powdered sugar, remaining cup of whipped topping, and vanilla. Beat until well mixed, about 2 minutes.
Spread this mixture over the pudding mix in the cake pan. Place back into the freezer.
In a large saute pan, melt the brown sugar and butter together. Add the heavy cream, bananas, and pecans, and cook until bubbly and caramelized.
Remove the bananas from the heat and allow to cool for 10 minutes.
After 10 minutes, spread over the top of the cheesecake and place back into the freezer for at least a half hour. Slice and serve.