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Caramelized Banana Cheesecake with Rum Glaze Recipe

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★★★★★

4.9 from 72 reviews

A luscious caramelized banana cheesecake topped with a warm rum glaze, combining a buttery graham cracker crust, creamy cheesecake filling, sticky caramelized bananas, and a rich rum sauce for an indulgent dessert experience.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract

Caramelized Bananas

  • 3 ripe bananas, sliced thick
  • 1/2 cup brown sugar
  • 3 tbsp butter

Rum Glaze

  • 1/3 cup brown sugar
  • 2 tbsp butter
  • 2 tbsp dark rum
  • 1 tsp cornstarch (optional, for thickening)

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake for 8 minutes, then remove and set aside to cool.
  2. Make the cheesecake batter: Reduce the oven temperature to 325°F (163°C). Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add the sugar and continue mixing. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then gently mix in the sour cream and vanilla extract until just combined, being careful not to overmix.
  3. Bake the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top. Bake in the oven for 55-65 minutes until the edges are set but the center still jiggles slightly when shaken. Turn off the oven, crack the door open, and let the cheesecake sit inside for an additional hour to cool gradually and prevent cracking.
  4. Chill the cheesecake: After the hour in the oven, remove the cheesecake and refrigerate it for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
  5. Make the caramelized bananas: In a skillet over medium heat, melt the butter. Add the brown sugar and stir continuously until it dissolves and becomes syrupy. Carefully add the thick banana slices and cook them until they become golden, caramelized, and sticky. Remove from heat and set aside.
  6. Prepare the rum glaze: In a small saucepan, melt the butter with brown sugar over medium heat. Once melted, add the dark rum and simmer the mixture for 2-3 minutes to meld the flavors. If a thicker glaze is preferred, stir in a cornstarch slurry (cornstarch mixed with a small amount of water) and continue cooking until thickened. Remove from heat.
  7. Assemble the topping: Arrange the warm caramelized bananas on top of the chilled cheesecake evenly. Drizzle the warm rum glaze generously over the bananas and cheesecake surface.
  8. Serve: Slice the cheesecake and serve with extra rum glaze on the side if desired for an extra burst of flavor.

Notes

  • For best results, use ripe but firm bananas to prevent them from becoming too mushy during caramelization.
  • The cheesecake can be made a day ahead; chilling overnight enhances the texture and flavor.
  • If you prefer a non-alcoholic version, omit the rum or substitute with rum extract.
  • Make sure to let the cheesecake cool gradually in the oven before refrigerating to avoid cracks on the surface.
  • Use a springform pan for easy removal of the cheesecake without damage.

Keywords: Caramelized Banana Cheesecake, Rum Glaze Cheesecake, Banana Dessert, Cream Cheese Dessert, Caramelized Bananas, Baked Cheesecake

Find it online: https://nayabaker.com/caramelized-banana-cheesecake-with-rum-glaze-recipe/