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

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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