Description
This luscious Caramelized Banana Cheesecake with Rum Glaze is a decadent dessert featuring a creamy cheesecake baked in a graham cracker crust, topped with rich caramelized bananas simmered in a rum-infused glaze. Perfect for special occasions or a delightful treat, this dessert combines smooth textures with a hint of warmth from the rum.
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 the oven: Preheat your oven to 325°F (160°C) to ensure it reaches the optimal temperature for baking the cheesecake evenly.
- Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture becomes smooth and creamy, ensuring no lumps remain.
- Add vanilla and eggs: Add the vanilla extract followed by the eggs, one at a time, mixing well after each addition to incorporate fully and maintain a smooth batter.
- Combine sour cream and heavy cream: Stir in the sour cream and heavy cream gently until the batter is fully combined and creamy.
- Prepare crust and pour batter: Place the graham cracker crust in a springform pan or your chosen baking dish, then pour the cheesecake batter into it, smoothing the top with a spatula.
- Bake the cheesecake: Bake in the preheated oven for 55-60 minutes or until the center is set but still has a slight jiggle when gently shaken.
- Caramelize bananas: While the cheesecake cools, melt butter in a skillet over medium heat. Add sliced bananas and brown sugar, cooking for 2-3 minutes until bananas are caramelized and golden.
- Add rum to glaze: Carefully pour the rum into the skillet with the caramelized bananas and let it simmer for about one minute, allowing the alcohol to cook off and the flavors to meld.
- Top and serve: Pour the warm caramelized banana rum glaze evenly over the cooled cheesecake. Slice and serve for a rich, flavorful dessert experience.
Notes
- Ensure cream cheese is fully softened at room temperature for a smooth batter.
- Baking time may vary slightly; check for a slight jiggle in the center to avoid overbaking.
- The rum glaze can be prepared with a non-alcoholic substitute if preferred, such as rum extract.
- Chill the cheesecake thoroughly before serving for better texture and easier slicing.
- Use ripe but firm bananas for optimal caramelization without becoming mushy.
