Caramelized Banana Cheesecake with Rum Glaze Recipe
This decadent Caramelized Banana Cheesecake features a creamy, smooth filling on a buttery graham cracker crust, topped with caramelized bananas and a rich rum glaze. The cheesecake is baked to perfection, chilled for the ideal texture, then adorned with sweet, sticky bananas and a luscious dark rum sauce, creating a delightful dessert perfect for special occasions or indulgent treats.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 180 grams graham cracker crumbs
- 50 grams granulated sugar
- 115 grams unsalted butter, melted
Filling
- 675 grams cream cheese, softened
- 200 grams granulated sugar
- 3 large eggs
- 240 grams sour cream
- 2 teaspoons vanilla extract
Caramelized Bananas
- 3 ripe bananas, thickly sliced
- 100 grams brown sugar
- 45 grams butter
Rum Glaze
- 70 grams brown sugar
- 30 grams butter
- 30 millilitres dark rum
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Prepare Crust: Preheat the oven to 175°C. In a bowl, combine graham cracker crumbs, 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.
- Make Filling: Reduce oven temperature to 163°C. Beat cream cheese until smooth using an electric mixer. Gradually incorporate granulated sugar, then blend in eggs one at a time to ensure a smooth mixture. Stir in sour cream and vanilla extract, mixing just until combined to avoid overbeating.
- Bake Cheesecake: Pour the filling over the cooled crust. Bake for 55 to 65 minutes until the edges are set and the center remains slightly wobbly. After baking, switch off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill Cheesecake: Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours or overnight, allowing it to fully set and develop flavors.
- Caramelize Bananas: Melt butter in a skillet over medium heat. Stir in brown sugar until dissolved. Add banana slices and cook until they turn golden and sticky, about 3-5 minutes. Remove from heat and set aside to cool slightly.
- Prepare Rum Glaze: In a small saucepan, melt butter with brown sugar. Stir in dark rum and simmer gently for 2 to 3 minutes. If a thicker glaze is desired, whisk in cornstarch slurry and cook until the sauce reaches the preferred consistency. Remove from heat.
- Assemble and Serve: Arrange the caramelized bananas atop the chilled cheesecake. Drizzle generously with warm rum glaze. Slice the cheesecake and serve immediately, offering extra glaze on the side if desired.
Notes
- Ensure cream cheese is at room temperature for a smooth batter.
- Do not overbake the cheesecake to maintain a creamy texture; it should have a slight wobble in the center when removed from the oven.
- Chilling the cheesecake thoroughly improves slicing and flavor development.
- Cornstarch in the rum glaze is optional and used to thicken the sauce; omit if a thinner glaze is preferred.
- Use ripe but firm bananas to prevent mushiness during caramelization.
- Let the rum glaze cool slightly before drizzling to avoid melting the caramelized bananas too much.
Keywords: Caramelized Banana Cheesecake, Rum Glaze, Cheesecake Recipe, Banana Dessert, Baked Cheesecake, Caramelized Bananas, Rum Sauce
