banana cheesecake bars
Crème de cacao adds a hint of chocolate to the banana and coconut flavors in these bars.
M akes about 20 servings
2 cups graham cracker
Vz cup finely chopped
Vz cup butter, melted
3 8-oz. pkg. cream cheese,
1 tsp. vanilla
cup mashed banana
(about 2 medium)
8-oz. carton dairy sour
2 Tbsp. white crème de
cups flaked coconut,
1 Preheat oven to 350°F. In medium bowl,
combine graham cracker crumbs, pecans, and
!4 cup sugar. Stir in melted butter. Press mixture
onto bottom of 13x9x2-inch baking pan.
2 In large bowl, combine cream cheese, % cup
sugar, and vanilla. Beat with elect ric mixer on
medium speed until combined. Add eggs all at
once; beat on low speed just until combined. Stir
in banana. Pour into prepared baking pan.
Bake about 30 minutes or until center is set.
Meanwhile, for topping: In small bowl, combine
sour cream, crème de cacao, and rum. Spread
over cheesecake. Bake for 5 minutes more. Cool in
pan on wire rack. Cover and chill for 4 to 24 hours.
To serve, sprinkle cheesecake with toasted coconut.
Cut into bars.
PER SERVING: 378 cal., 28 g total fat (17 g sat. fat), 87 mg chol., 216 mg sodium,
27 g carb., 1
g fiber, 6 g pro.
For food safety, a cheesecake should
always be well-chilled. When you
tote one to a party or potluck, it's
important to keep it cold. Cover
the cheesecake and place it in an
insulated cooler with ice packs. If you
transport cheesecake bars, arrange
them in a single layer in a shallow
container; place them in the cooler.