1 Graham Cracker crust (9 inch)
Bananas and caramel for garnish
2 Tbsp. butter
2-1/2 Cups sliced bananas (1/4 inch)
1/4 Cup sugar 1-1/2 Tbsp. fresh lemon juice
1 Tsp. pumpkin pie spice
CREAM CHEESE LAYER:
2 Pkgs (8 oz each) cream cheese, room temperature
6 Eggs, room temperature
1 Cup sugar
1-1/2 Tbsp. fresh lemon juice
1-1/2 Tsp. vanilla
1/3 Cup all-purpose flour
CREAM CHEESE LAYER: COMBINE cream cheese, eggs, sugar, lemon juice and vanilla in mixer bowl. BEAT on high speed until well blended. Reduce speed to low. BEAT IN flour just until blended and no streaks of flour remain. POUR over banana mixture.HEAT oven to 350°F.
BANANA LAYER: HEAT butter in large nonstick skillet over medium heat. ADD bananas; cook, stirring gently, until soft, about 2 minutes. Do not mash. ADD sugar, lemon juice and pie spice. COOK, stirring gently, until mixture thickens, 1 to 1-1/2 minutes. SPREAD evenly in bottom of crumb crust.
CAREFULLY place pie on rack in center of 350°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes. COOL completely on wire rack.
REFRIGERATE, loosely covered, until firm, several hours or overnight. Garnish with bananas and caramel drizzle.