• GRAHAM CRACKER CRUST:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup brown sugar
  • 6 tbsp butter, melted
  • FILLING:
  • 1 cup mashed ripe bananas
  • 2 tablespoons lemon juice
  • 2 packages (8 ounces each) cream cheese (1/3 less fat or full fat), softened
  • 1-1/4 cups sugar
  • 1 cup (8 ounces) light or full-fat sour cream
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3 eggs, lightly beaten
  • TOPPING:
  • 2 bananas
  • Granulated sugar
  • 2 tbsp butter
  • walnuts
  • Mrs. Richardson's butterscotch caramel

This recipe was actually an idea given to me by my leasing agent. He had mentioned them during one of our meetings and I decided to take on the challenge. They turned out really tasty, despite the fact that they deflated a bit. I believe it was because I separated the yolks from the egg whites and folded the whipped egg yolks into the batter at the end. I saw this tip to make a lighter cheesecake online and on Throwdown with Bobby Flay on the Food Network. However, I think since I did use 1/3 less fat cream cheese and whipped the egg whites they just had too much air in them. For those reasons, I recommend beating the whole egg into the batter. I topped them off with caramelized bananas and toasted walnuts, Yum!

Directions:

  • Combine the graham cracker crumbs and sugar in a small bowl. Mix in melted butter. Press into prepared, lined cupcake pan.  Bake at 350° for 6-10 minutes or until lightly browned. Let cool.

  • Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Fill 1/4 of each cupcake liner with batter, drizzle with caramel, add more batter. This will give the cupcakes a sweet caramel center.
  • Bake cupcakes at 350° for 15-20 minutes or until center is almost set.  You don’t want the top to brown in the oven. Let cool.
  •  Meanwhile, melt butter on medium heat in a skillet. Slice the bananas into 24 pieces about 1/2 inch thick. Press each side of banana slice into sugar. Brown the bananas in the butter, about 3 minutes each side. Remove bananas and toast walnuts in the same pan for a couple of minutes.

  • Add a banana slice and walnut piece to each cupcake. Drizzle with more caramel (it may be easier to heat caramel before drizzling)
  • Refrigerate overnight and Enjoy!

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