Description

This luscious Caramelized Banana Cheesecake with a Rum Glaze combines a creamy, smooth cheesecake base with rich caramelized bananas and a boozy rum glaze, all resting atop a crunchy graham cracker crust. Perfectly baked to set with a slight jiggle and topped with a warm, sweet caramelized topping, this dessert is both elegant and indulgent, ideal for special occasions or whenever you crave a sophisticated treat.

Ingredients

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Cheesecake

2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup heavy cream
Graham cracker crust (store-bought or homemade)

Caramelized Banana Rum Glaze

2 ripe bananas, sliced
1/4 cup brown sugar
1/4 cup rum
1 tablespoon butter

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Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
Add Vanilla and Eggs: Add the vanilla extract and then incorporate the eggs one at a time, mixing well after each addition to create a smooth batter.
Combine Dairy: Stir in the sour cream and heavy cream until fully combined and the batter is uniform in texture.
Prepare to Bake: Pour the cheesecake batter into the prepared graham cracker crust and smooth the top evenly.
Bake Cheesecake: Bake for about 55-60 minutes or until the center is set but still has a slight jiggle when gently shaken, ensuring a creamy texture.
Caramelize Bananas: While the cheesecake cools, melt butter in a skillet over medium heat. Add the sliced bananas and brown sugar, cooking for 2-3 minutes until the bananas are caramelized and golden.
Add Rum: Carefully add the rum to the skillet with the bananas and let it simmer for another minute to create a flavorful glaze.
Glaze and Serve: Pour the caramelized bananas and rum glaze over the cooled cheesecake and serve immediately or refrigerate before serving for a firmer texture.

Notes

Ensure cream cheese is fully softened for a creamy, lump-free batter.
Use ripe but firm bananas for best caramelization results.
Adjust rum quantity to taste or omit for a non-alcoholic version.
Allow cheesecake to cool completely before adding glaze to avoid melting the topping.
Store leftovers covered in the refrigerator for up to 3 days.