Banana Cheesecake With A Caramel Sauce Topping
It is pretty obvious by now that the one thing my family has not taken into too much is cheesecake. And that happens to be what I love baking the most. Talk about the drama! My brother cannot, for the the life of him, figure out how cheese and cake can come together and be called a dessert. I am constantly looking out for stuff to sneak into my cheesecakes that could make the family come together on a page. Most times it does not work.
Which is why when I saw a few lonely bananas sitting on the counter waiting for the inevitable end to happen, I foresaw another opportunity to present my case! Ripe bananas!
I decided to bake a wicked banana cheesecake with an equally wicked dark caramel topping. Maybe this time they will apprehend what this means to me, I thought, as I folded in the mashed bananas into my cream cheese mixture. They would know why I am so smitten, I thought, as specks of lemon rind fell off the grater so gracefully into the mix.
Maybe then, they would see what it means to me to see a cheesecake bake to perfection, I thought as I slowly pushed the pan into the oven. Maybe.
As I think about all of this, and as I close the oven door after I blow out a million air kisses inside, I think I need to touch on the topic of baked cheesecakes. I know an unbaked/chilled one at the sight of it, and cannot stand it. Unbaked ones--the kind that you sprinkle gelatin in and push into a refrigerator to set--do they even have a heart? How very unfortunate that the world knows about unbaked cheesecake. Why would anyone want to whip up the cream cheese filling, only to shove it into a fridge? How can anyone not want to put it to bake and fly high as the smells of the custard-like cream cheese and everything in it come dancing out of the oven? I mean how not? More power to baked cheesecakes.
Am done. My cheesecake song for this post? Here goes! The 1966 number You keep me hangin' on by The Supremes