Description
Craving something that feels like a tropical vacation and a cozy hug all at once? This Caramelized Banana Cheesecake with Rum Glaze is your answer. Creamy, rich cheesecake infused with sweet mashed banana sits on a buttery graham cracker crust. But the real magic? That warm rum-glazed caramelized banana topping—sticky, golden, and irresistibly glossy. It’s the kind of dessert that steals the spotlight at any gathering and satisfies late-night cravings with equal flair. Perfect for quick dessert ideas, elegant dinner parties, or when you’re exploring unique and indulgent food ideas, this easy recipe brings restaurant-level deliciousness to your home kitchen.
Ingredients
For the crust:
1 ½ cups crushed graham crackers or chocolate cookies
¼ cup brown sugar
6 tbsp melted butter
For the cheesecake filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
¾ cup sour cream
1 tsp vanilla extract
2 ripe bananas, mashed
1 tbsp all-purpose flour
For the caramelized banana topping:
3 ripe but firm bananas, sliced or cubed
4 tbsp butter
½ cup brown sugar
2 tbsp dark rum
1 tsp cinnamon
Pinch of salt
Instructions
- Preheat oven to 325°F (163°C).
- Mix crust ingredients until combined and press into a springform pan. Bake for 10 minutes and let cool.
- Beat cream cheese until smooth. Add sugar and mix well.
- Mix in eggs one at a time, then add sour cream, vanilla, mashed bananas, and flour.
- Pour filling over crust and smooth the top.
- Place the pan in a water bath and bake for 60–70 minutes. Let cool in the oven for 1 hour, then refrigerate for 4+ hours.
- For the topping, melt butter in a skillet. Add brown sugar, cinnamon, and salt. Let it bubble.
- Add banana slices and cook for 2–3 minutes. Stir in rum and simmer another minute. Cool slightly.
- Spoon the banana topping over the chilled cheesecake and serve.