Instructions

• Preheat your oven to 325°F (165°C) to prepare for baking the cheesecake.
• In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are well-coated and hold together.
• Press the graham cracker mixture evenly into the bottom of a springform pan, creating a firm crust foundation.
• In a large bowl, beat the cream cheese and sugar together until the mixture is smooth and creamy without lumps.
• Incorporate the eggs one at a time into the cream cheese mixture, beating well after adding each egg to ensure a smooth texture.
• Stir in the mashed bananas and vanilla extract until fully combined with the cream cheese mixture.
• Pour the banana cream cheese mixture over the prepared crust in the springform pan, spreading evenly.
• Bake the cheesecake in the preheated oven for 60 minutes or until the center is set but still slightly jiggly.
• In a saucepan over medium heat, melt the butter, then stir in the brown sugar, rum, and cinnamon.
• Continue cooking the mixture for 2 to 3 minutes, stirring frequently until the sugar is dissolved and the sauce thickens slightly.
• Allow the cheesecake to cool completely. Then pour the warm bananas foster sauce over the top before serving to add a rich, flavorful finish.