Caramelized Banana Cheesecake with Rum Glaze
A luscious baked cheesecake topped with caramelized bananas and a rich rum glaze for a decadent dessert experience.
Equipment
- 9-inch springform pan
- Saucepan
- Mixing Bowl
- Electric Mixer
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp brown sugar
Cheesecake Filling
- 3 packages cream cheese softened (8 oz each)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Caramelized Bananas
- 3 ripe bananas sliced
- 2 tbsp butter
- 3 tbsp brown sugar
Rum Glaze
- ¼ cup dark rum
- 2 tbsp brown sugar
- 1 tbsp butter
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine graham crumbs, melted butter, and brown sugar. Press into pan base and bake for 8 minutes. Cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour filling over cooled crust. Bake 50–55 minutes until set but slightly wobbly in center. Cool to room temperature.
- In a pan, melt butter for the caramelized bananas. Add brown sugar and banana slices; cook until golden and caramelized. Set aside.
- For the rum glaze, heat butter, brown sugar, and rum in a saucepan until smooth and slightly thickened. Cool slightly.
- Top cooled cheesecake with caramelized bananas. Drizzle with rum glaze and chill for at least 4 hours before serving.
Notes
For a non-alcoholic version, replace rum with vanilla extract and a splash of water. Best served chilled with whipped cream.