Ingredients
- 3 blocks cream cheese (24 oz)
- 1 1/2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 16 oz cool whip
- 4 ripe bananas
- 1 stick butter (salted)
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 3 oz dark rum
- 3 packages cinnamon graham crackers
- 1 1/2 sticks melted butter (salted)
Instructions
- Crush 2 packs graham crackers and add to bowl with melted butter, stirring until well combined.
- Pour into a 9” springform pan lined with parchment paper in the bottom.
- Pack down firmly then place in freezer while prepping other ingredients.
- In a large pan on med heat add stick of butter on medium heat.
- Once melted add brown sugar and stir continuously until it starts bubbling. Add bananas and allow to cook a couple minutes before next step.
- Add heavy cream and cinnamon mixing until smooth. Be careful, it will bubble when heavy cream is added.
- Add rum then carefully light with stick lighter and allow alcohol to burn off. Then remove from heat and stir in 1 tsp vanilla extract.
- Allow to cool.
- In a separate bowl combine softened cream cheese, powdered sugar, and vanilla extract.
- Beat until smooth then add cool whip and continue to beat until well combined.
- Line springform pan with graham crackers, then add 1/2 of banana mixture to bottom.
- Pour in cheesecake mixture and smooth out.
- Add remaining banana mixture to top. Place in fridge 4-5 hrs before enjoying…
I am making this for Mother’s Day!
Love this , thank u 4 Sharing
Looks good