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Roasted Banana Cheesecake

3 ripe bananas, unpeeled

1 1/2 cups (6 ounces) vanilla wafer crumbs
1/2 cup macadamia nuts, finely chopped
1/2 cup packed dark brown sugar
1/3 cup (51/3 tablespoons) unsalted butter, melted

3 8-ounce packages cream cheese, softened
3/4 cup sugar
5 large eggs
1 tablespoon dark rum
1 teaspoon pure vanilla extract

Preheat oven to 400 degrees and set a rack on the lower-middle
level. Have ready a 10-inch springform pan.

Roast the bananas by placing them unpeeled on a baking sheet and
roast until they turn black all over, about 12 minutes. Remove and
allow to cool.

Reduce oven temperature to 350 degrees.

Make the crust by combining the cookie crumbs, macadamia nuts and
brown sugar in a food processor. Pulse a few times to mix, then
add melted butter and blend well. Press the mixture into the bottom
only of the springform pan.

Make the filling by beating cream cheese and sugar in a large bowl
with an electric mixer until smooth. Add eggs one at a time, beating
well after each addition. Add the roasted banana pulp, rum and
vanilla and beat until smooth.

Pour batter into prepared crust, smooth top and place pan on a
baking sheet. Bake about 1 hour, or until cheesecake is light gold
on top and begins to pull away from the sides of the pan.

Cool cheesecake to room temperature on a wire rack, then cover and
chill overnight before serving. Serves 10.

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9 of 13 people found the following review helpful:
Taste: Ease of Prep: Appearance:
highly recommended!, November 29, 2004 - 03:43 PM
Reviewer: Trish from NJ, USA
This cheesecake disappeared within moments of setting it on the Thanksgiving table, despite heavy competition from all the pretty pies my sister had baked! Easy to make, nice mild banana flavor, delicious macadamia cookie crust, and attractive - this cheeseake baked beautifully in my gas oven with no cracks and even color. Note: I could only find salted macadamias at the grocery store, so I rinsed them, then re-roasted for a few minutes in the oven before making the crust.

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