Introduction

This caramelized banana cheesecake with rum glaze is a luscious dessert that combines creamy cheesecake, sweet caramelized bananas, and a rich rum sauce. It’s perfect for impressing guests or enjoying a special treat at home.

The image shows a cheesecake with three distinct layers. The bottom layer is a crumbly brown crust, the middle layer is a thick, creamy off-white cheesecake filling, and the top layer is a rich, dark caramel sauce that is dripping slightly down the sides. On top of the caramel, there are several slices of golden-brown caramelized bananas arranged in a circular pattern. A small sprig with tiny leaves sits in the center as decoration. The cheesecake is on a white plate, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

180 grams graham cracker crumbs
50 grams granulated sugar
115 grams unsalted butter, melted
675 grams cream cheese, softened
200 grams granulated sugar
3 large eggs
240 grams sour cream
2 teaspoons vanilla extract
3 ripe bananas, thickly sliced
100 grams brown sugar
45 grams butter
70 grams brown sugar
30 grams butter
30 millilitres dark rum
1 teaspoon cornstarch (optional, for thickening)

Instructions

Step 1: Preheat the oven to 175°C. In a bowl, combine the graham cracker crumbs, 50 grams granulated sugar, and melted butter. Press the mixture firmly into the base of a 23-centimetre springform pan. Bake for 8 minutes, then allow to cool completely.
Step 2: Reduce oven temperature to 163°C. Beat the cream cheese until smooth. Gradually add 200 grams granulated sugar, then blend in eggs one at a time. Stir in sour cream and vanilla extract until just combined.
Step 3: Pour the cheesecake filling over the cooled crust. Bake for 55 to 65 minutes, until the edges are set but the centre remains slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Step 4: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight until fully set.
Step 5: In a skillet over medium heat, melt 45 grams butter and stir in 100 grams brown sugar until dissolved. Add the banana slices and cook until they become golden and sticky. Remove from heat and let cool slightly.
Step 6: In a small saucepan, melt 30 grams butter with 70 grams brown sugar. Stir in the dark rum and simmer for 2 to 3 minutes. If a thicker glaze is desired, add cornstarch slurry and cook until the sauce reaches the preferred consistency. Remove from heat.
Step 7: Arrange the caramelized bananas on top of the chilled cheesecake. Drizzle generously with the warm rum glaze. Slice and serve, offering extra glaze on the side if desired.

Tips & Variations

Use ripe but firm bananas for best texture when caramelizing.
For a non-alcoholic version, omit the rum and substitute with orange juice or water.
If you prefer, toast the graham cracker crust slightly longer for extra crunch.
Add a pinch of cinnamon to the banana caramel for a warm spice note.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the rum glaze separate and warm it gently before serving. Avoid freezing as the banana topping and glaze do not freeze well.

How to Serve

A round cheesecake with a light brown crumb base forms the bottom layer, topped by a thick, creamy white cheese layer. On top, there is a glossy dark amber caramel sauce that drips slightly down the sides. Arranged neatly over the caramel are golden brown caramelized banana slices that look soft and shiny. A small sprig of green herbs stands in the center as decoration. The cheesecake is placed on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cheesecake in advance?

Yes, it’s best to make the cheesecake a day ahead to allow it to set properly and develop flavor. Add the caramelized bananas and rum glaze just before serving.

What if I don’t have cornstarch for thickening the glaze?

You can skip the cornstarch, but the glaze will be thinner. Alternatively, simmer the glaze a bit longer to reduce and thicken it naturally.