Caramelized Banana Cheesecake with Rum Frosting

Simple Recipe Version

Caramelized Banana Cheesecake with Rum Frosting Ingredients: – 1 ½ cups graham cracker crumbs – ⅓ cup unsalted butter, melted – 2 cups cream cheese, softened – 1 cup granulated sugar – 2 large bananas, sliced – 1 tablespoon lemon juice – 2 teaspoons vanilla extract – 3 large eggs – ¼ cup heavy cream – 2 tablespoons dark rum – 1 cup powdered sugar Instructions: 1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside. 2. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. 3. Press the crumb mixture firmly into the bottom of the prepared springform pan to form a crust. Bake in the preheated oven for about 10 minutes, then remove and let cool. 4. In a large mixing bowl, combine softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. 5. Add the lemon juice, vanilla extract, and eggs, one at a time, mixing well after each addition. 6. In a small skillet over medium heat, add the sliced bananas and sauté for about 5 minutes until they start to caramelize. Stir in 1 tablespoon of dark rum and cook for an additional minute. Remove from heat and let cool slightly. 7. Fold the caramelized bananas into the cream cheese mixture, being careful not to over mix. 8. Pour the banana cream cheese filling into the cooled crust, smoothing the top with a spatula. 9. Bake the cheesecake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking. 10. Remove the cheesecake from the oven and let it cool to room temperature. Once cool, cover and refrigerate for at least 4 hours, or overnight for best results. 11. For the rum frosting, in a mixing bowl, combine heavy cream, powdered sugar, and 1 tablespoon of dark rum. Beat with an electric mixer until soft peaks form. 12. Once the cheesecake is set and chilled, carefully remove it from the springform pan. Spread or pipe the rum frosting on top of the cheesecake. 13. Slice and serve the caramelized banana cheesecake chilled. Enjoy! Time & Calories: – Preparation Time: 30 minutes – Cooking Time: 1 hour – Cooling Time: 4 hours (or overnight) – Total Time: 5 hours 30 minutes – Servings: 12 – Estimated Calories per Slice: 350 calories