Bananas Foster Mini Cheesecakes

Happy National Cheesecake Day! After recently making mini cheesecakes, I decided to dig out that pan again for another variation. I actually made these for Kathy, in honor of last lab-lunch-outing before moving to Chicago. She will be missed dearly by all members of the lab, and we’re not entirely sure how we will function without her around.

Since she loves bananas foster I made little banana cheesecakes topped with that very thing! Sadly, two of them jumped to their deaths off the platter and onto the floor, but the remaining 10 each found a happy home in someone’s belly. These are best served when the cheesecakes are cold and the topping is still warm, so prepare the cheesecakes ahead of time if possible.

One year ago: Spaghetti Squash with White Cheddar Cheese Sauce

BANANAS FOSTER MINI CHEESECAKES

Makes 12 mini cheesecakes

Ingredients:

CRUST

2 oz. graham crackers

1 oz. pecans

2 Tbsp unsalted butter, melted

CHEESECAKE

8 oz. cream cheese, softened

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1 very ripe banana, mashed

TOPPING

2 Tbsp unsalted butter

1/4 cup brown sugar

1/4 tsp cinnamon

1 Tbsp banana liqueur

1 banana, sliced

1/4 cup pecan halves

1 Tbsp bourbon

Directions:

1. Preheat oven to 350 degrees.  Add graham crackers and pecans to a food processor and pulse until finely ground. Combine crust mixture and melted butter in a bowl until well combined.  Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat (I used a tall shot glass).  Partially bake for 5 minutes, or until slightly golden, then remove from oven.
2. With an electric mixer beat the cream cheese and sugar until smooth.  Beat in egg and vanilla until combined.  Stir in the mashed banana until incorporated.
3. Pour the cheesecake mixture evenly into the 12 cups.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely, remove cheesecakes from pan, and refrigerate.
4. While the cheesecakes cool, prepare the topping*.  Melt butter in a medium skillet.  Stir in the brown sugar and cinnamon and whisk until sugar melts and is blended.
5. Add the liqueur, bananas, and pecans. Allow bananas to soften and brown slightly, then add the bourbon and either simmer for a couple minutes or light on fire.
6. Immediately top each cheesecake with a small spoonful of banana topping.  Top with toasted coconut if desired.  Serve immediately or refrigerate until ready to serve*.

*Cheesecakes cane be made and refrigerated a day in advance. Best served when topping is warm.

Source: Adapted from Pumpkin Nutella Mini Cheesecake Bites. Topping adapted from Restless Chipotle.