Introduction

This Caramelized Banana Cheesecake with Rum Glaze is a decadent dessert that combines creamy cheesecake with rich caramelized bananas and a luscious rum-infused sauce. Perfect for special occasions or a satisfying treat, its layers of flavor will impress any dessert lover.

A round cheesecake with smooth, creamy light beige filling is placed on a white plate, topped with many small, dark caramelized banana cubes that have a glossy, sticky texture. Golden syrup is being poured over the bananas from above by a woman's hand, and the syrup flows down the sides of the cheesecake, creating a shiny drip effect. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 tsp vanilla extract
3 ripe bananas, sliced thick
1/2 cup brown sugar
3 tbsp butter
1/3 cup brown sugar
2 tbsp butter
2 tbsp dark rum
1 tsp cornstarch (optional, for thickening)

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan. Bake for 8 minutes, then set aside to cool.
Step 2: Reduce the oven temperature to 325°F (163°C). Beat the cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar, then beat in eggs one at a time. Mix in the sour cream and vanilla extract until just combined, avoiding overmixing.
Step 3: Pour the cream cheese filling over the cooled crust. Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to prevent cracking.
Step 4: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to fully set.
Step 5: To caramelize the bananas, melt 3 tablespoons of butter in a skillet over medium heat. Add 1/2 cup brown sugar and stir until melted and bubbly. Add the banana slices and cook until they become golden and sticky. Remove from heat and set aside.
Step 6: For the rum glaze, melt 2 tablespoons butter and 1/3 cup brown sugar together in a saucepan over medium heat. Stir in the dark rum and simmer for 2 to 3 minutes. If a thicker glaze is desired, mix 1 teaspoon cornstarch with a little water to create a slurry and stir it in. Remove from heat once thickened.
Step 7: Arrange the caramelized bananas evenly over the chilled cheesecake. Drizzle the warm rum glaze on top.
Step 8: Slice and serve the cheesecake with extra glaze on the side if desired.

Tips & Variations

Use ripe but firm bananas to avoid them becoming too mushy when caramelized.
For a nutty twist, sprinkle chopped toasted pecans or walnuts over the bananas before drizzling the glaze.
If you prefer a non-alcoholic version, substitute the rum in the glaze with orange juice or apple cider.
Run a knife along the edges of the cheesecake after baking to prevent cracking during cooling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramelized bananas and rum glaze separate until ready to serve to maintain their texture and flavor. Reheat the glaze gently before drizzling if needed.

How to Serve

A round cheesecake with smooth light cream color and a dark brown crust at the bottom sits on a white plate. On top, there are many small golden-brown caramelized banana pieces arranged closely. A woman's hand is pouring thick amber syrup over the bananas, some syrup dripping down the sides of the cake. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular baking pan instead of a springform pan?

A springform pan is best for cheesecakes because it allows easy removal without damaging the delicate edges. If using a regular pan, line it with parchment paper and carefully invert to remove, but expect it to be a bit more challenging.

What can I do if my cheesecake cracks?

Cracks are common but can be minimized by baking gently and allowing the cheesecake to cool gradually in the turned-off oven with the door ajar. Running a knife around the edges right after baking also helps prevent cracks.