Description
A rich and creamy cheesecake topped with deliciously caramelized bananas and a luscious rum glaze, perfect for any dessert lover.
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- For the caramelized bananas:
- 3 ripe bananas, sliced thick
- 1/2 cup brown sugar
- 3 tbsp butter
- For the rum glaze:
- 1/3 cup brown sugar
- 2 tbsp butter
- 2 tbsp dark rum
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 8 minutes. Set aside to cool.
- Lower oven to 325°F (163°C). Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream and vanilla until just combined.
- Pour filling over crust. Bake for 55-65 minutes until edges are set and center jiggles slightly. Turn off oven, crack the door, and let it sit for 1 hour.
- Chill cheesecake in fridge for at least 4 hours or overnight.
- For bananas, melt butter in a skillet over medium heat. Add brown sugar and stir until melted. Add bananas and cook until golden and sticky. Set aside.
- For the glaze, melt butter and brown sugar in a saucepan. Add rum and simmer for 2-3 minutes. Add cornstarch slurry if thicker glaze is desired. Remove from heat.
- Arrange caramelized bananas on top of the chilled cheesecake. Drizzle with warm rum glaze.
- Slice and serve with extra glaze if desired.
Notes
- For best results, allow the cheesecake to chill overnight.
- Use ripe bananas for optimal sweetness and caramelization.
- The rum glaze can be made ahead of time and warmed before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking and Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg