Combine wafer crumbs, chopped nuts, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan sprayed with cooking spray.
Beat cream cheese, rum extract and remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in mashed bananas; pour over crust.
Bake 30 min. or until center is almost set. Cool. Refrigerate 3 hours.
Slice remaining bananas; toss with lemon juice. Spoon over cheesecake. Microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir until caramels are completely melted and sauce is well blended. Drizzle over cheesecake; top with pecan halves.
Balance out your choices throughout the day so you can enjoy one of these delicious cheesecake squares.
When serving adults, substitute 2 Tbsp. dark rum for the rum extract if desired.
Stir additional 1 tsp. rum extract into the caramel sauce before drizzling it over the chilled cheesecake.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 13g
Trans Fat 0.5g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.