Description
This Caramelized Banana Cheesecake with Rum Glaze is a rich and creamy dessert that combines a smooth cream cheese filling with the sweet, caramel-flavored bananas and a luscious rum-infused glaze. Baked to perfection in a graham cracker crust, this cheesecake offers a delightful balance of textures and flavors perfect for special occasions or indulgent treats.
Ingredients
Scale
Cheesecake
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- Graham cracker crust (store-bought or homemade)
Caramelized Banana Rum Glaze
- 2 ripe bananas, sliced
- 1/4 cup brown sugar
- 1/4 cup rum
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it’s at the perfect temperature for baking the cheesecake evenly.
- Prepare Batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy, removing any lumps for a perfect texture.
- Add Flavorings and Eggs: Mix in the vanilla extract followed by the eggs, adding them one at a time and mixing thoroughly after each to fully incorporate.
- Incorporate Creams: Stir in the sour cream and heavy cream gently until fully combined, which will lend the cheesecake its creamy consistency.
- Assemble Cheesecake: Pour the batter into the prepared graham cracker crust, smoothing the surface to ensure even baking and an appealing finish.
- Bake: Bake the cheesecake for about 55-60 minutes or until the center is set but still has a slight jiggle when you gently shake the pan, indicating it’s perfectly cooked.
- Caramelize Bananas: While the cheesecake cools, melt butter in a skillet over medium heat, add the sliced bananas and brown sugar, cooking for 2-3 minutes until the bananas are caramelized and golden.
- Add Rum Glaze: Carefully pour the rum into the skillet with the caramelized bananas and let it simmer for another minute to create a flavorful glaze.
- Finish and Serve: Pour the warm caramelized banana and rum glaze evenly over the cooled cheesecake, then slice and serve to enjoy this decadent dessert.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Allow the cheesecake to cool completely before adding the glaze to prevent it from melting.
- Use ripe but firm bananas to ensure they caramelize well without becoming too mushy.
- For a non-alcoholic version, substitute rum with apple or grape juice.
- The cheesecake can be refrigerated for up to 3 days with the glaze added or up to 5 days if glazed just before serving.
