I gotta admit- I'm not crazy about all things pumpkin. The recipe for the banana butterscotch bottom is an adaptation of the Banana, Butterscotch, and Bourbon Bread that I used to sell in the coffee shop. It was not uncommon to go through many, many, many loaves of this bread, in one. single. morning. It's a tried and true recipe that turns up the volume on the old standby of pumpkin cheesecake. Forgive me for the varying measurements in this recipe- as mentioned, the banana and butterscotch bottom is an adaptation of a recipe that I developed for a commercial kitchen and therefore, written in weight measurements. The cheesecake recipe was written for the bars so I thought I would make it easier for the many American readers I have and present it in volume measurements.
3 large very ripe bananas, smashed
124 grams butter, softened
156 grams dark brown sugar
1 teaspoon vanilla extract
3 whole eggs
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
93 grams honey
400 grams all-purpose flour
6 ounces butterscotch chips
16 ounces cream cheese, softened
1 1/2 cup light brown sugar
1 large [30 ounces] can of pumpkin puree
6 whole eggs
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
On the sidelines:
Nuts or candied nuts, for topping, optional
Preheat the oven to 350 degrees. Prepare the pan by greasing an 11x17 baking dish. Set aside.
In the first bowl, beat everything together until well combined.
Add the second bowl to the first bowl and stir until evenly mixed.
Pour the batter into the prepared pan and spread so that it is evenly distributed in the pan.
Bake the banana and butterscotch bottom in the oven for 30 minutes.
Meanwhile, cream together all the ingredients in the third bowl.
When the bottom has finished baking, remove from the oven and evenly pour the cheesecake batter on top. Place back in the oven and bake until the cheesecake is set, roughly one hour. Let cool.