Caramelized Banana Cheesecake with Rum Glaze
A rich, creamy banana cheesecake layered with a buttery graham crust and topped with caramelized bananas in a warm rum glaze. Perfect for special occasions or a sweet weekend treat.
Equipment
- Springform Pan
- Mixing Bowl
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tbsp butter melted
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup sugar
- 3 eggs room temperature
- 1/2 cup sour cream
- 2 bananas ripe, mashed
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Caramelized Banana Topping
- 2 bananas sliced
- 2 tbsp butter
- 1/4 cup brown sugar
- 2 tbsp dark rum
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 325°F. Combine graham cracker crumbs, brown sugar, and melted butter. Press into a springform pan and bake for 10 minutes.
- In a large bowl, beat cream cheese until smooth. Add sugar and beat until fluffy. Add eggs one at a time, then mix in sour cream, mashed bananas, vanilla, and flour.
- Pour filling onto cooled crust. Bake in a water bath for 60–70 minutes until set. Let cool in oven for 1 hour, then chill for 4 hours or overnight.
- In a skillet, melt butter with brown sugar. Add banana slices and cook until golden. Add rum and cinnamon. Simmer until thickened.
- Top chilled cheesecake with caramelized banana mixture. Serve and enjoy!
Notes
Make ahead for best results! Store covered in the fridge up to 5 days. Topping can be reheated or added fresh just before serving.