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Caramelized Banana Cheesecake with Rum Glaze

Caramelized Banana Cheesecake with Rum Glaze

  • Author: Sarah
  • Total Time: 5 hours (including chilling)
  • Yield: 12 servings 1x
  • Diet: Gluten Free (if gluten-free crust is used)

Description

A luscious and elegant Caramelized Banana Cheesecake with a smooth, creamy base, perfectly caramelized bananas, and a glossy, bold rum glaze that adds warmth and complexity. Ideal for special occasions or a cozy indulgence, this dessert offers a rich flavor fusion that’s impressively simple to make and versatile for any celebration.

Ingredients

Scale

Crust

  • 1 1/2 cups graham crackers or digestive biscuits, crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Caramelized Bananas

  • 3 ripe bananas, sliced
  • 2 tablespoons unsalted butter
  • 3 tablespoons brown sugar

Cheesecake Batter

  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Caramelized bananas (from above), cooled and gently folded in

Rum Glaze

  • 1/2 cup dark rum
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream

Instructions

  1. Prepare the Crust: Crush the graham crackers or digestive biscuits into fine crumbs. Mix with melted butter and granulated sugar until combined. Press firmly into the base of a springform pan to form an even, sturdy crust.
  2. Caramelize the Bananas: Slice the ripe bananas and sauté them in a pan over medium heat with butter and brown sugar. Cook until golden and bubbling, developing rich caramel notes. Set aside to cool.
  3. Make the Cheesecake Batter: Beat softened cream cheese with granulated sugar until smooth and fluffy. Add eggs one at a time, blending well after each addition. Stir in vanilla extract. Gently fold in the cooled caramelized bananas to keep the batter airy and luscious.
  4. Bake the Cheesecake: Pour the batter over the prepared crust. Bake in a preheated oven at 325°F (163°C), optionally using a water bath to ensure even cooking. Bake until the edges are set but the center slightly jiggles, about 50-60 minutes.
  5. Prepare the Rum Glaze: In a saucepan, combine dark rum, brown sugar, and heavy cream. Simmer gently, stirring frequently, until the mixture thickens into a glossy glaze. Allow to cool slightly.
  6. Finish and Chill: Pour the rum glaze over the chilled cheesecake just before serving to create a shiny, aromatic finish. Refrigerate the cheesecake for at least 4 hours or overnight to set and develop flavors.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free batter.
  • Don’t overbake; a slight jiggle in the center is perfect for creamy texture.
  • Caramelize bananas gently over moderate heat to prevent burning and develop rich flavor.
  • Chill the cheesecake thoroughly for best flavor melding and texture.
  • Pour the rum glaze fresh just before serving for optimal appearance and taste.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 420
  • Sugar: 30g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 1.5g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: caramelized banana cheesecake, rum glaze, creamy dessert, caramelized bananas, baked cheesecake, rum dessert, creamy cheesecake, dessert with rum, banana dessert

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Find it online: https://paradisedishes.com/caramelized-banana-cheesecake-with-rum-glaze/