Caramelized Banana Cheesecake with Rum Glaze
Ingredients:
For the Crust:
1 cups graham cracker crumbs
cup granulated sugar
cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
cup sour cream
2 ripe bananas, mashed
1 tbsp cornstarch
For the Caramelized Bananas:
2 bananas, sliced
2 tbsp unsalted butter
cup brown sugar
1 tbsp dark rum
For the Rum Glaze:
cup brown sugar
cup unsalted butter
cup heavy cream
2 tbsp dark rum
1 tsp vanilla extract
Directions:
Prepare the Crust: Preheat the oven to 325F 163C. Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside.
Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, mashed bananas, and cornstarch until smooth. Pour over the crust.
Bake: Place the pan in a water bath and bake for 55-65 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
Caramelize the Bananas: Melt butter in a skillet over medium heat. Add brown sugar and stir until dissolved. Add banana slices and cook for 2-3 minutes. Pour in the rum, stir gently, then remove from heat. Let cool slightly.
Prepare the Rum Glaze: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir until melted and smooth. Remove from heat and stir in rum and vanilla extract. Let cool slightly.
Assemble: Arrange caramelized bananas over the chilled cheesecake and drizzle with the rum glaze before serving.
Prep Time: 20 minutes Cooking Time: 65 minutes Total Time: 6 hours including chilling
Kcal: 480 kcal per slice Servings: 12
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