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Caramelized Banana Cheesecake with Rum Glaze

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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.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.