Take your cheesecake making skills to the next level with this delectable recipe that will have everyone talking at your next soiree. We’ve given you no-bake cheesecake option before, but this is a step above and beyond your typical cheesecake. Thanks to the creaminess of the bananas and the flavorful crust, topped off with coconut flakes, this dessert is completely irresistible.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup sugar
• 1/2 cup butter, melted
• 3 8-ounce package cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 cup mashed bananas (about 2 medium)
• 1 8-ounce carton dairy sour cream
• 2 tablespoons white creme de cacao
• 2 tablespoons dark rum
• 1 1/2 cups flaked coconut, toasted

Makes 20 servings. Instructions

1. Preheat oven to 350° F.
2. For the crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.
3. For the filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla 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.
4. In a small bowl, stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly).
5. Cool in a pan on a wire rack. Cover and chill for 4 to 24 hours.
6. To serve, sprinkle with toasted coconut.

Sources: Better Homes and Garden Follow Organics Unlimited on Facebook and Twitter to stay updated on the latest recipes, retail marketing tips, and organic banana facts.