No Bake Banana Rum Cheesecake

The recipe No Bake Banana Rum Cheesecake can be made in approximately 24 minutes. This recipe serves 8 and costs $1.4 per serving. One serving contains 590 calories, 5g of protein, and 42g of fat. 409 people have made this recipe and would make it again. A mixture of heavy cream, vanillan extract, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Recipe Girl. Overall, this recipe earns a not so outstanding spoonacular score of 20%. Banana Rum Cheesecake with Maple Rum Sauce, Banana-rum Cheesecake With Caramel Sauce, and No-Bake Banana Split Cheesecake are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 9 minutes

 

Ingredients:

1/4 teaspoon banana extract

2 large bananas, sliced into 1/4" thick slices

1/4 cup brown sugar

4 tablespoons (1/2 stick) butter

5 tablespoons melted butter

2 8- ounce packages cream cheese, softened

2 ounces (1/4 cup) dark rum

1 ounce (2 tablespoons) dark rum

1 1/2 cups graham cracker crumbs

1/2 cup granulated white sugar

2 tablespoons granulated white sugar

3/4 cup heavy cream

1/2 teaspoon vanilla extract

Equipment:

springform pan

hand mixer

bowl

knife

Cooking instruction summary:

In a medium bowl, combinethecrust 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 thefilling ingredients;beat for 3 minutes, or until smooth.Scrapethe filling evenlyinto 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 springon the pan.Spoon the banana topping over the cheesecake and serve.

 

Step by step:


1. In a medium bowl, combinethecrust 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 thefilling ingredients;beat for 3 minutes, or until smooth.Scrapethe filling evenlyinto 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.

2. Add in the sliced bananas and cook for 5 minutes, flipping the bananas over halfway through.

3. Remove the cheesecake(s) from the springform pans by running a knife around the edges first and carefully loosening the springon the pan.Spoon the banana topping over the cheesecake and serve.


Nutrition Information:

 

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