Caramelized Banana Cheesecake with Rum Glaze

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until golden brown. Set aside to cool.

Make the Cheesecake Batter:
In a large bowl, beat the cream cheese until smooth. Slowly add the sugar, flour, and vanilla extract, and beat until combined. Add the eggs, one at a time, beating lightly after each addition, until just incorporated.

Bake the Cheesecake:
Pour the cheesecake batter over the prepared crust. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an additional hour.

Caramelize the Bananas:
In a skillet, melt the butter over medium heat. Add the sliced bananas and brown sugar, cooking for 2-3 minutes per side until golden brown. Sprinkle with cinnamon and set aside.

Prepare the Rum Glaze:
In a small saucepan, combine the rum, brown sugar, and water. Bring it to a simmer and cook for about 2 minutes, or until the sauce thickens slightly.

Assemble the Cheesecake:
Once the cheesecake has cooled completely, top it with the caramelized bananas. Drizzle the rum glaze over the top and serve immediately.

Serving and Storage Tips