Here’s a decadent Caramelized Banana Cheesecake with Rum Glaze recipe—a creamy, caramel-kissed dessert with a boozy twist! Perfect for special occasions or when you want to impress.
Ingredients
For the Crust
- 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
- ¼ cup (50g) brown sugar
- ½ tsp cinnamon
- 6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling
- 24 oz (680g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream or Greek yogurt
- 2 ripe bananas, mashed (about ½ cup)
For the Caramelized Bananas
- 2 tbsp (30g) unsalted butter
- 2 tbsp (25g) brown sugar
- 2 ripe bananas, sliced into ½-inch rounds
- 1 tbsp dark rum (optional, but recommended!)
For the Rum Glaze
- ¼ cup (60ml) heavy cream
- ¼ cup (50g) brown sugar
- 1 tbsp unsalted butter
- 1 tbsp dark rum
- Pinch of salt
Topping
- Whipped cream
- Toasted pecans or walnuts (optional)
Instructions
1. Make the Crust
1️⃣ Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2️⃣ Mix crust ingredients and press firmly into the pan. Bake for 10 mins, then cool.
2. Prepare the Filling
1️⃣ Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and mashed bananas.
2️⃣ Pour over crust. Wrap the pan in foil (to prevent water seepage) and place in a water bath.
3️⃣ Bake for 50–60 mins until the center is slightly jiggly. Turn off the oven, crack the door, and let it cool for 1 hour. Chill overnight.
3. Caramelize the Bananas
1️⃣ Melt butter and brown sugar in a skillet over medium heat. Add banana slices and cook 1–2 mins per side.
2️⃣ Off heat, add rum (flambé if you’re feeling fancy!). Let cool.
4. Make the Rum Glaze
1️⃣ Simmer cream, sugar, and butter until thickened (~3 mins). Stir in rum and salt. Cool slightly.
5. Assemble
1️⃣ Top cheesecake with caramelized bananas, drizzle with rum glaze, and add whipped cream & nuts.
Tips
- For a non-alcoholic version: Skip the rum and use 1 tsp vanilla + 1 tbsp orange juice in the glaze.
- Storage: Keep refrigerated for up to 4 days.
- Serving: Let sit at room temp for 20 mins before slicing.
This luscious cheesecake is a showstopper—rich, creamy, and unforgettable! Enjoy with a cup of coffee or a glass of dessert wine.
