NO BAKE BANANA RUM CHEESECAKE
1 ½ cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons granulated white sugar
Two 8- ounce packages cream cheese, softened
¾ cup heavy cream
½ cup granulated white sugar
½ teaspoon vanilla extract
¼ teaspoon banana extract
1 ounce (2 tablespoons) dark rum
4 tablespoons (½ stick) butter
¼ cup brown sugar
2 ounces (¼ cup) dark rum
2 large bananas, sliced into ¼" thick slices
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 ½-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.