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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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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