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Bananas Foster Cheesecake Squares

Bananas Foster Cheesecake Squares


  • 2 cups finely crushed NILLA Wafers
  • 1/2 cup PLANTERS Chopped Pecans
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 3/4 cup firmly packed brown sugar, divided
  • 3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 2 teaspoons rum extract
  • 3 eggs
  • 1/2 cup mashed ripe banana
  • 2 medium bananas, sliced
  • 2 teaspoons lemon juice
  • 25 KRAFT Caramels (about 1/2 of 14-ounce bag)
  • 2 tablespoons milk
  • 1/2 cup PLANTERS Pecan Halves


  1. Heat oven to 350 degrees F.
  2. Mix wafer crumbs, chopped pecans, butter and 1/4 cup of the brown sugar until well blended. Press firmly onto bottom of 13 x 9-inch baking pan.
  3. Beat cream cheese, remaining 1/2 cup brown sugar and rum extract in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in mashed banana. Pour over crust.
  4. Bake for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
  5. Toss sliced bananas with lemon juice; spoon over cheesecake.
  6. Place caramels and milk in microwavable bowl. Microwave on HIGH 2 minutes; stir until caramels are completely melted. Drizzle evenly over bananas; sprinkle with pecan halves. Cut into 24 squares.
  7. Refrigerate any leftover cheesecake squares.

Yield: 24 servings, 1 square each

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