Caramel Banana Nut Cheesecake
1 cup graham cracker crumbs
1/2 cup chopped pecans
2 cups sugar, divided
1 cup butter or margarine
4 pkgs. (8 oz. each) cream cheese, softened
1/2 cup caramel ice cream topping, divided
1/2 teaspoon ground cinnamon
4 eggs, room temperature
1 cup mashed ripe banana, about 2 bananas
**For this recipe you will need a 9-inch springform pan (a 10-inch springform will do as well)
Preheat oven to 375º. Spray pan with cooking spray.
Mix together graham cracker crumbs, pecans and 1 cup of sugar. Add butter and mix until all holds together. Press in pan on bottom and about 1-inch up the sides.
Mix together cream cheese until smooth then add in 1 cup sugar and beat until fluffy. Add 1/4 of the caramel topping and cinnamon until blended well. Add eggs one at a time making sure the egg is well blended before adding the next egg. Add banana and mix well. Pour in pan.
Bake for 1 hour to 1 hour and 10 minutes until the center is almost firm. Cool on wire rack for 30 minutes then refrigerate for 2-4 hours.
Take out and decorate with 1/4 caramel ice cream topping (I just do a spirograph design). Put back in the fridge until you are ready to serve it. Keep remaining cake in the refrigerator.