Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.
For the filling:
In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the banana, vanilla, and salt and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight.
For the topping:
In a medium skillet set over medium heat, melt the butter. Add in the sugar and cinnamon and whisk until melted and smooth. Add the banana and allow to soften and brown slightly. Add the bourbon and simmer for a few minutes.
Top each cheesecake with a small spoonful of the topping. Serve or refrigerate until ready to serve.
Mini Bananas Foster Cheesecakes https://handletheheat.com/mini-bananas-foster-cheesecakes/ September 11, 2015