Caramelized Banana Cheesecake with Rum Glaze
This Caramelized Banana Cheesecake with Rum Glaze combines creamy, decadent cheesecake with caramelized bananas and a flavorful rum glaze. Perfect for any occasion, this indulgent dessert will satisfy your sweet tooth and impress guests with its tropical flair. Enjoy a unique twist on classic cheesecake with a delicious combination of textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes (50-60 minutes for the cheesecake + 10 minutes for bananas and glaze)
- Total Time: 1 hour in oven + 1-2 hours at room temperature
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 tablespoon sugar
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
For the Caramelized Bananas:
- 2 bananas, sliced
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
For the Rum Glaze:
- 1/4 cup rum
- 1/4 cup brown sugar
- 1 tablespoon water
Instructions
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Make the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes, until golden brown. Set aside to cool.
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Make the Cheesecake: In a large bowl, beat cream cheese until smooth. Gradually add sugar, flour, and vanilla extract. Beat in eggs one at a time, mixing gently after each addition until just combined.
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Bake the Cheesecake: Pour cheesecake batter into prepared crust. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave cheesecake inside for 1 hour to cool. Then, remove from oven and let cool to room temperature.
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Caramelize the Bananas: Melt butter in a skillet over medium heat. Add sliced bananas and brown sugar, cooking for 2-3 minutes per side until golden. Sprinkle with cinnamon and set aside to cool.
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Make the Rum Glaze: In a saucepan, combine rum, brown sugar, and water. Bring to a simmer and cook for 2 minutes, or until the sauce has thickened.
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Assemble: Once the cheesecake has cooled, top it with the caramelized bananas and drizzle with rum glaze. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can make this cheesecake a day in advance. Just store in the fridge and top with bananas and glaze before serving.
- For a non-alcoholic version, substitute the rum with fruit juice or vanilla extract in the glaze.
- The cheesecake can also be frozen before adding the topping. Wrap tightly and freeze for up to 3 months.
