3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
2 teaspoons rum extract
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
Heat oven to 350 degrees F.
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.
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.
Bake for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours
Toss sliced bananas with lemon juice; spoon over cheesecake.
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.