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A caramelized banana cheesecake with rum glaze served on a white plate, featuring caramelized bananas and drizzle, displayed on a wooden table in a cozy home setting with warm lighting.

Caramelized Banana Cheesecake with Rum Glaze

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Indulge in the decadent flavors of Caramelized Banana Cheesecake with Rum Glaze, a dessert that beautifully combines creamy cheesecake with sweet caramelized bananas and a hint of rum for a gourmet experience.

  • Total Time: 100 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 200g digestive biscuits or graham crackers, crushed
  • 100g unsalted butter, melted
  • 500g cream cheese, softened
  • 150g granulated sugar
  • 3 large eggs
  • 200ml sour cream
  • 2 ripe bananas, sliced and caramelized
  • 50ml dark rum for the glaze
  • 50g brown sugar (for caramelization)
  • Optional: vanilla extract for added flavor

Instructions

  1. Slice the bananas evenly and heat a skillet over medium heat. Add the brown sugar and let it melt until bubbling and golden.
  2. Place banana slices into the caramel, ensuring they are coated evenly. Cook for 2-3 minutes per side until beautifully caramelized and fragrant.
  3. Remove the bananas from the skillet and let them cool slightly before assembling your cheesecake.
  4. Combine crushed digestive biscuits with melted butter and press into the base of a springform pan to form a firm crust.
  5. Chill the crust in the refrigerator for at least 30 minutes to set while preparing the filling.
  6. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  7. Add eggs one at a time, mixing well after each addition. Incorporate sour cream and vanilla extract if using.
  8. Gently fold in the caramelized banana slices to distribute evenly within the filling.
  9. Pour the filling over the chilled crust and smooth the surface with a spatula.
  10. Bake in a preheated oven at 160°C (320°F) for about 60-70 minutes, until the edges are set but the center slightly jiggles.
  11. Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours or overnight for best results.
  12. Prepare the rum glaze by heating dark rum and brown sugar until thickened. Pour over the cooled cheesecake before serving.

Notes

  • For maximum freshness, store in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, cover tightly and freeze for up to 1 month; thaw in the fridge before serving.
  • This cheesecake pairs beautifully with fresh whipped cream or additional caramelized bananas.
  • Author: Serena Miller
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 380 Kcal
  • Sugar: 25g
  • Sodium: 320mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 85mg

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