Caramelized Banana Cheesecake Rum Glaze (Print Version)
Rich cheesecake topped with caramelized bananas and finished with glossy rum glaze—decadent and unforgettable.
# Ingredients:
→ Crust
01 -
200 g graham crackers, finely crushed
02 -
90 g unsalted butter, melted
03 -
15 g granulated sugar
→ Cheesecake Filling
04 -
680 g full-fat cream cheese, softened
05 -
170 g granulated sugar
06 -
3 large eggs
07 -
180 g sour cream
08 -
2 teaspoons pure vanilla extract
→ Caramelized Bananas and Rum Glaze
09 -
3 ripe bananas, sliced thickly
10 -
95 g brown sugar
11 -
65 g unsalted butter
12 -
2 tablespoons dark rum
13 -
1 teaspoon cornstarch (optional, for thickening)
# Steps to Follow:
01 -
Preheat oven to 175°C. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl, mixing until the texture resembles wet sand. Firmly press the mixture into the base of a 23 cm springform pan. Bake for 8 minutes, then let cool completely.
02 -
In a large bowl, beat softened cream cheese until smooth and lump-free. Add granulated sugar, mixing until creamy. Incorporate eggs one at a time, blending gently after each addition. Fold in sour cream and vanilla extract until mixture is fully combined and silky.
03 -
Pour filling over the cooled crust. Tap the pan gently to remove air bubbles. Bake at 163°C for 55–65 minutes; edges should be set with a slight jiggle at the center. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Transfer to refrigerator and chill for at least 4 hours or overnight.
04 -
Melt butter over medium heat in a large skillet. Add brown sugar and stir until dissolved and bubbling. Add banana slices and cook 2–3 minutes per side, turning until caramelized and glossy. Remove from heat and set aside.
05 -
In a small saucepan, combine brown sugar, butter, and dark rum. Simmer over medium heat until sugar is fully dissolved and glaze thickens slightly, about 2–4 minutes. For a thicker glaze, mix cornstarch with a little cold water, stir into glaze, and cook 1–2 minutes longer. Let cool briefly off heat.
06 -
Arrange caramelized bananas on the chilled cheesecake. Drizzle warm rum glaze over the bananas, letting it cascade down the sides. Slice and serve while the glaze is still slightly warm.
# Additional Notes:
01 -
For the smoothest texture, ensure all dairy ingredients are at room temperature before mixing.
02 -
Chilling overnight intensifies the flavors and yields a cleaner slice.
03 -
Caramelized bananas and glaze should be prepared shortly before serving to maintain their glossy appearance.