Recipes and Cooking Banana Cheesecake 4.2 (6) This tropical dessert has a layer of rum and cream cheese and is topped with coconut. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 4 hrs Bake Time: 35 mins Total Time: 5 hrs 5 mins Servings: 20 Jump to Nutrition Facts Ingredients 2 cup graham cracker crumbs ½ cup finely chopped pecans ¼ cup sugar ½ cup butter, melted 3 8 ounce package cream cheese, softened ¾ cup sugar 1 teaspoon vanilla 3 eggs 1 cup mashed bananas (about 2 medium) 1 8 ounce carton dairy sour cream 2 tablespoon white creme de cacao 2 tablespoon dark rum 1 ½ cup flaked coconut, toasted Directions Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside. For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set. Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. Makes 20 servings. Print Nutrition Facts (per serving) 378 Calories 28g Fat 27g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 378 % Daily Value * Total Fat 28g 36% Saturated Fat 17g 85% Cholesterol 87mg 29% Sodium 216mg 9% Total Carbohydrate 27g 10% Total Sugars 12g Protein 6g Vitamin C 1.2mg 6% Calcium 60.6mg 5% Iron 1.4mg 8% Potassium 227mg 5% Folate, total 12.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.