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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Combine graham crackers, pecans, and 1/4 cup sugar in a medium bowl. Stir in melted butter. Press crumb mixture onto the bottom of a 13-by-9-inch baking pan. Set aside.
For filling, beat cream cheese, the remaining 3/4 cup sugar and vanilla in a large bowl with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.
Meanwhile, stir together sour cream, crème de cacao and rum in a small bowl. Spoon sour cream mixture over baked cheesecake, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut.