Caramelized Banana Cheesecake Rum Glaze
A show-stopping dessert that features creamy cheesecake topped with warm, boozy caramelized bananas, perfect for special occasions or weekend treats.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the Cheesecake Filling
- 1 cup sugar
- 3 packages cream cheese, softened (8 oz each) Use room temperature for best results
- 1 teaspoon vanilla extract
- 3 large eggs
For the Caramelized Bananas & Rum Glaze
- 3 bananas, sliced
- 0.25 cups brown sugar
- 0.25 cups rum Can be substituted with apple juice or orange juice
For the Topping
- 1 cup heavy cream For whipping
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese with sugar and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition. Pour the cheesecake mixture over the crust.
- Bake for 50-60 minutes or until the center is set.
Caramelizing Bananas
- While the cheesecake cools, heat a skillet over medium heat, add bananas and brown sugar, cooking until the bananas are caramelized.
- Pour rum over the bananas and flambe if desired.
Serving
- Once cooled, top the cheesecake with caramelized bananas and whipped heavy cream.
- Chill until ready to serve.
Notes
This cheesecake can be made ahead of time, and it's important to cool it gradually to avoid cracking. Press the crust firmly for a sturdy base.