why make this recipe
Caramelized Banana Cheesecake with Rum Glaze is a delicious dessert that combines the richness of cheesecake with the sweet, sticky goodness of caramelized bananas. This recipe is perfect for special occasions, family gatherings, or when you just want to treat yourself. The combination of flavors is amazing, and the added touch of rum gives it a little kick. It’s a dessert that will impress your friends and family!
how to make Caramelized Banana Cheesecake with Rum Glaze
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar, divided
- 3 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 ripe bananas, sliced
- 1/4 cup rum
- 1/4 cup heavy cream
- 1/4 cup brown sugar
Directions:
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a large bowl, mix the cream cheese and 1 cup of sugar until smooth. Add the vanilla and mix well.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crust and bake for 45-50 minutes until the center is set.
- While the cheesecake is baking, prepare the caramelized bananas. In a skillet, add the sliced bananas, brown sugar, and rum. Cook over medium heat until the bananas are caramelized, about 5-7 minutes.
- Once the cheesecake is done, let it cool. Then, top it with the caramelized bananas and drizzle with heavy cream.
- Refrigerate for at least 4 hours before serving.
how to serve Caramelized Banana Cheesecake with Rum Glaze
Serve the cheesecake chilled. It is best to take it out of the refrigerator just before serving. You can cut it into slices and enjoy it on its own or pair it with a scoop of ice cream for extra sweetness. A sprinkle of nuts or a dollop of whipped cream on top can also enhance the presentation and flavor.
how to store Caramelized Banana Cheesecake with Rum Glaze
Store any leftover cheesecake in the refrigerator. Wrap it well to keep it fresh. It can last for up to 5 days in the fridge. If you want to keep it for longer, you can freeze it. Make sure to cover it tightly with plastic wrap and then with aluminum foil before placing it in the freezer. Thaw it in the refrigerator before serving.
tips to make Caramelized Banana Cheesecake with Rum Glaze
- Use ripe bananas for better flavor and sweetness.
- Make sure the cream cheese is at room temperature for easier mixing.
- Don’t rush the caramelizing process; let the bananas cook down until they are golden brown for the best flavor.
- Try different flavors of rum to change the taste profile of the glaze.
variation
You can mix things up by adding chocolate chips to the cheesecake mixture. Another variation is to substitute the rum with vanilla extract or banana liqueur for a different taste.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, you can make the cheesecake a day ahead. Just store it in the refrigerator until you’re ready to serve.
2. Is it possible to make this recipe without rum?
Absolutely! You can leave out the rum or substitute it with vanilla extract for a non-alcoholic version.
3. Can I use a different type of crust?
Yes! You can experiment with different crusts such as Oreo or almond flour crust for a unique flavor and texture.
Caramelized Banana Cheesecake with Rum Glaze
Ingredients
Crust
- 2 cups graham cracker crumbs For the crust
- 1/2 cup unsalted butter, melted To bind the crust
Cheesecake Filling
- 3 packages cream cheese, softened Each package should be 8 oz
- 1 cup sugar, divided Use part for the filling and part for caramelized bananas
- 1 teaspoon vanilla extract For flavoring
- 4 large eggs To bind the filling
Topping
- 3 ripe bananas, sliced Should be ripe for best flavor
- 1/4 cup rum Use your favorite rum
- 1/4 cup heavy cream For drizzling over the topping
- 1/4 cup brown sugar For caramelizing the bananas
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
Making the Filling
- In a large bowl, mix the cream cheese and 1 cup of sugar until smooth. Add the vanilla and mix well.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crust and bake for 45-50 minutes until the center is set.
Caramelizing Bananas
- While the cheesecake is baking, prepare the caramelized bananas. In a skillet, add the sliced bananas, brown sugar, and rum. Cook over medium heat until the bananas are caramelized, about 5-7 minutes.
Final Steps
- Once the cheesecake is done, let it cool. Then, top it with the caramelized bananas and drizzle with heavy cream.
- Refrigerate for at least 4 hours before serving.
