Description
This Caramelized Banana Cheesecake with Rum Glaze is a decadent dessert combining a creamy, smooth cheesecake filling with a buttery graham cracker crust, topped with golden caramelized bananas and a rich, spiced rum glaze. Perfect for special occasions or any time you’re craving a luxurious and flavorful treat.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
For the caramelized bananas:
- 3 ripe bananas, sliced thick
- 1/2 cup brown sugar
- 3 tbsp butter
For the rum glaze:
- 1/3 cup brown sugar
- 2 tbsp butter
- 2 tbsp dark rum
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan. Bake the crust for 8 minutes to set. Remove from the oven and allow it to cool while you prepare the filling.
- Make the filling: Reduce oven temperature to 325°F (163°C). Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add the granulated sugar, mixing well. Add the eggs one at a time, blending fully after each addition. Incorporate the sour cream and vanilla extract, mixing until just combined to keep the filling smooth and airy.
- Bake the cheesecake: Pour the cream cheese filling over the cooled crust, spreading evenly. Bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle when you gently shake the pan. Once done, turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool gradually. This helps prevent cracking.
- Chill the cheesecake: After the resting period in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight. This chilling time allows the cheesecake to fully set and develop its rich texture.
- Caramelize the bananas: In a skillet over medium heat, melt butter. Add the brown sugar and stir continuously until it melts into a smooth syrup. Add the thick banana slices and cook gently until they become golden, caramelized, and sticky, careful not to overcook to keep them tender. Remove from heat and set aside.
- Prepare the rum glaze: In a small saucepan, melt the butter and brown sugar together over medium heat. Stir in the dark rum and allow the mixture to simmer for 2-3 minutes to meld flavors. If a thicker glaze is desired, stir in a cornstarch slurry (1 tsp cornstarch mixed with a little water) and cook until slightly thickened. Remove from heat and keep warm.
- Assemble and serve: Arrange the caramelized bananas over the chilled cheesecake surface evenly. Drizzle the warm rum glaze generously over the bananas and cheesecake. Slice and serve immediately, with extra glaze on the side if desired.
Notes
- Use ripe but firm bananas to ensure they caramelize well without becoming mushy.
- For best results, allow the cheesecake to chill overnight so the flavors develop fully.
- If you prefer a non-alcoholic version, omit the rum in the glaze and replace it with water or orange juice.
- Ensure cream cheese is softened to room temperature before mixing to avoid lumps.
- To get clean slices, dip your knife in hot water and wipe it dry between cuts.
