Graham Crust

• 180 g graham cracker crumbsFind substitute
• 85 g unsalted butter, meltedFind substitute
• 30 g light brown sugarFind substitute
• ¼ tsp fine saltFind substitute

Cheesecake Filling

• 450 g cream cheese, softenedFind substitute
• 120 g sour creamFind substitute
• 90 g powdered sugarFind substitute
• 2 tsp vanilla extractFind substitute
• 60 ml pure maple syrupFind substitute
• 1 tbsp (15 ml) bourbonFind substitute
• 240 ml heavy cream, coldFind substitute

Banana & Topping

• 3 medium bananas (330 g peeled), slicedFind substitute
• 1 tbsp lemon juiceFind substitute
• 80 g toasted pecans, choppedFind substitute
• 120 g caramel sauceFind substitute
• ½ tsp flaky sea saltFind substitute

1. 1

   Mix graham crumbs, melted butter, brown sugar, and fine salt.

2. 2

   Divide among 8 jars, using approximately 2½ tbsp crumb mixture per jar. Press lightly and refrigerate.

3. 3

   Toss the sliced bananas with lemon juice.

4. 4

   Beat cream cheese until smooth. Beat in sour cream, powdered sugar, vanilla, maple syrup, and bourbon.

5. 5

   Whip the heavy cream to medium peaks in a separate bowl.

6. 6

   Fold the whipped cream into the cream-cheese mixture.

7. 7

   Reserve 40 g pecans and 40 g caramel sauce for topping.

8. 8

   Divide the bananas among the jars. Add the cheesecake filling, then divide the remaining 40 g pecans and 80 g caramel sauce through the middle layers.

9. 9

   Refrigerate for at least 2 hours.

10. 10

    Before serving, top each jar with the reserved caramel and pecans and approximately 1/16 tsp flaky salt.