Description
Looking for a show-stopping dessert that’s rich, creamy, and totally unforgettable? This Caramelized Banana Cheesecake with Rum Glaze is the ultimate indulgence—perfect for special occasions or simply elevating your weekend treat. Featuring a buttery graham cracker crust, smooth vanilla cheesecake, and golden caramelized banana chunks drenched in a glossy rum glaze, every bite melts in your mouth. Whether you’re searching for unique dinner ideas, easy recipe inspiration, or decadent food ideas to wow a crowd, this cheesecake checks all the boxes. It’s the perfect fusion of comfort, elegance, and tropical flavor—all in one irresistible dessert.
Ingredients
For the Graham Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 tsp cinnamon (optional)
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tbsp all-purpose flour
- Pinch of salt
For the Caramelized Bananas:
- 3 ripe but firm bananas, sliced into chunks
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- Pinch of cinnamon
- Splash of vanilla extract
For the Rum Glaze:
- 1/3 cup dark rum
- 1/4 cup brown sugar
- 1 tbsp butter
- 1 tsp cornstarch mixed with 1 tbsp water (optional)
Optional Garnish:
- Sea salt flakes, whipped cream, crushed pecans
Instructions
- Make the Crust: Preheat oven to 325°F (163°C). Mix graham crumbs, sugar, cinnamon, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8-10 mins. Cool slightly.
- Prepare the Filling: Beat cream cheese until smooth. Add sugar and mix until fluffy. Blend in vanilla, then add eggs one at a time. Stir in sour cream, flour, and salt until combined.
- Bake the Cheesecake: Wrap the springform pan in foil. Pour in the filling and smooth the top. Place in a water bath and bake for 55–65 minutes. Turn off oven, crack door, and let it rest 1 hour. Then cool at room temperature and chill at least 6 hours or overnight.
- Caramelize the Bananas: In a skillet, melt butter. Add banana chunks, brown sugar, cinnamon, and vanilla. Cook until golden and sticky. Set aside.
- Make the Rum Glaze: In a saucepan, combine rum, brown sugar, and butter. Simmer until glossy. For thicker glaze, stir in cornstarch mixture and cook 1–2 more minutes.
- Assemble: Top chilled cheesecake with caramelized bananas and drizzle with warm rum glaze. Garnish if desired. Slice and serve.