Caramelized Banana Cheesecake with Rum Glaze 🍌🍰
A rich, creamy cheesecake topped with golden bananas and a boozy, sweet glaze—pure indulgence in every bite!
⸻
Ingredients
For the Crust:
• 1½ cups graham cracker crumbs
• ¼ cup melted butter
• 1 tbsp sugar
For the Cheesecake Filling:
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• 1 tsp vanilla extract
• 4 large eggs
For the Caramelized Bananas:
• 2 ripe bananas, sliced
• 2 tbsp butter
• 1 tbsp brown sugar
• ¼ tsp cinnamon
For the Rum Glaze:
• ¼ cup rum
• ¼ cup brown sugar
• 1 tbsp water
⸻
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
Press into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, until golden. Set aside to cool.
2. Make the Cheesecake Filling:
Beat softened cream cheese in a large bowl until smooth.
Add sugar, flour, and vanilla extract, and continue beating.
Add eggs one at a time, mixing just until incorporated—don’t overbeat.
3. Bake the Cheesecake:
Pour the filling into the prepared crust.
Bake for 50–60 minutes, until the center is mostly set but slightly jiggly.
Turn off the oven and let the cheesecake sit inside for 1 hour.
Remove and cool completely before topping.
4. Caramelize the Bananas:
Melt butter in a skillet over medium heat.
Add sliced bananas and brown sugar.
Cook 2–3 minutes per side until golden and caramelized. Sprinkle with cinnamon.
5. Make the Rum Glaze:
In a small saucepan, combine rum, brown sugar, and water.
Simmer for 2–3 minutes until slightly thickened.
6. Assemble:
Top the cooled cheesecake with caramelized bananas.
Drizzle generously with warm rum glaze and serve immediately.
⸻
Tips & Tweaks:
• Fruit Swap: Try pineapple, mango, or even apples for a twist.
• Make Ahead: The cheesecake base can be prepared a day in advance.
• Finish Strong: Garnish with whipped cream or fresh fruit for extra flair.