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-SAUCE-
1 c Sugar
1/3 c Water
1 c Whipping cream
-CRUST-
1 1/2 c Graham cracker crumbs
3/4 c Ground pecans
1/4 c (1/2 stick) unsalted butter,
-melted
3 tb Packed golden brown sugar
3 8-oz packages cream cheese,
-room temperature
1/2 c Packed golden brown sugar
1 ts Vanilla extract
4 lg Eggs
3/4 c Ground pecans
1/4 c Whipping cream
2 Firm but ripe bananas,
-peeled
1 1/2 c Whipping cream, lightly
-sweetened, whipped
Sliced bananas (opt.)
FOR SAUCE: Combine sugar and water in heavy medium saucepan over low
heat. Stir until sugar dissolves. Increase heat to high; boil until
syrup is dark brown, brushing down sides of pan with wet pastry brush
and swirling pan occasionally, about 12 minutes. Remove from heat.
Add cream (mixture will bubble up). Stir over medium-low heat until
smooth and slightly thickened, about 2 minutes. (Can be made 3 days
ahead. Cover and chill. Before using, rewarm over low heat.)
FOR CRUST: Preheat oven to 350F. Wrap outside of 9-inch diameter
spring- form pan with 2 3/4-inch-high sides with foil. Combine all
ingredients in processor. Blend until moist clumps form. Press crumbs
onto bottom and 1 inch up sides of prepared pan. Bake 5 minutes; cool.
FOR CAKE: Using electric mixer, beat cream cheese in bowl until
smooth. Add sugar, vanilla and 6 T caramel sauce; beat until blended.
Add eggs; beat until smooth. Mix in nuts and cream. Slice 2 bananas
into 1/4-inch-thick rounds; fold into batter. Transfer batter to
crust. Bake cake until top is golden and center is sofdy set, about 1
hour 10 min- utes. Cool on rack. Cover; chill overnight.
Cut around pan sides to loosen cake. Release pan sides. Top cake with
whipped cream and banana slices, if desired. Serve with remaining
sauce.
Yields
10 to 12 serv
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