No Bake Banana Rum Cheesecake

• Produce

  • 1/4 tsp Banana extract
  • 2 Bananas, large

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/2 tsp Vanilla extract
  • 10 tbsp White sugar, granulated

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 9 tbsp Butter
  • 2 8- ounce packages Cream cheese
  • 3/4 cup Heavy cream

• Beer, Wine & Liquor

  • 3 oz Rum, dark

Found on recipegirl.com

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons melted butter
• 2 tablespoons granulated white sugar
• Two 8- ounce packages cream cheese, softened
• 3/4 cup heavy cream
• 1/2 cup granulated white sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon banana extract
• 1 ounce (2 tablespoons) dark rum
• 4 tablespoons (1/2 stick) butter
• 1/4 cup brown sugar
• 2 ounces (1/4 cup) dark rum
• 2 large bananas, sliced into 1/4 thick slices

Directions

•  In a medium bowl, combine the crust ingredients.  Press this mixture into the bottom of your springform pan (either a 9-inch or 4 individual 4 1/2-inch pans) using a glass to press down firmly. In a large bowl, use an electric mixer to combine the filling ingredients; beat for 3 minutes, or until smooth. Scrape the filling evenly into the 4 springform pans, or scrape all of the filling into one 9-inch springform pan. Chill in the refrigerator for 4 hours or up to two days. Make the banana topping by adding 4 tablespoons of butter to a large skillet and heat over medium heat.  Once the butter is melted, stir in the brown sugar.  Carefully pour in the rum and cook for 3 to 4 minutes while stirring. Add in the sliced bananas and cook for 5 minutes, flipping the bananas over halfway through. Remove the cheesecake(s) from the springform pans by running a knife around the edges first and carefully loosening the spring on the pan. Spoon the banana topping over the cheesecake and serve.