Serving Size:1 slice cheesecake with 2 1/2 tablespoons sauce each
Bake:40 mins 325°F
Cheesecake with Banana Sauce
Preheat oven to 325 degrees F. Grease an 8-inch springform pan. Place pan on a double layer of 18x12-inch heavy-duty foil. Bring edges of foil up and mold around sides of pan to form a watertight seal; set aside.
In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in 1/2 cup agave nectar, milk, and vanilla until well combined. Add eggs. Beat on low speed just until combined (do not overbeat).
Pour filling into prepared pan. Place pan in a roasting pan. Pour enough boiling water into roasting pan to reach halfway up sides of the springform pan. Bake about 40 minutes or until center appears nearly set when shaken gently. Turn oven off; allow cheesecake to sit in oven for 30 minutes (cheesecake will continue to set up). Carefully remove springform pan from water bath. Remove foil from pan.
Cool in the pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the cheesecake from the sides of the pan; cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
To serve, cut cheesecake into 16 wedges and divide among serving plates. Spoon warm Banana Sauce evenly over each serving. If desired, top with toasted coconut.
In a large nonstick skillet melt butter over medium heat. Add banana slices; cook for 3 to 5 minutes or until softened and browned, turning once. Remove skillet from heat; transfer banana slices to a large plate.
Add tequila to skillet. Cook over medium heat for 2 to 3 minutes or until most of the liquid is evaporated, scraping up any banana bits from the bottom of the skillet. Add agave nectar. In a small bowl stir together water and cornstarch until smooth. Add to skillet. Cook and stir over medium heat until bubbly and slightly thickened. Return banana slices to skillet. Cook about 2 minutes more or until thickened and bubbly, stirring gently.