Caramelized Banana Cheesecake Rum Glaze (Print)

Creamy cheesecake layered with caramelized bananas and a warm, glossy rum glaze for an unforgettable dessert.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Filling

04 - 3 blocks (8 oz each) cream cheese, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 cup sour cream
08 - 2 tsp vanilla extract

→ Caramelized Bananas

09 - 3 ripe bananas, sliced thick
10 - 1/2 cup brown sugar
11 - 3 tbsp butter

→ Rum Glaze

12 - 1/3 cup brown sugar
13 - 2 tbsp butter
14 - 2 tbsp dark rum
15 - 1 tsp cornstarch (optional, for thickening)

# How to Make It:

01 - Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 8 minutes. Set aside to cool.
02 - Lower oven to 325°F (163°C). Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream and vanilla until just combined.
03 - Pour filling over crust. Bake for 55-65 minutes until edges are set and center jiggles slightly. Turn off oven, crack the door, and let it sit for 1 hour.
04 - Chill cheesecake in the fridge for at least 4 hours or overnight.
05 - Melt butter in a skillet over medium heat. Add brown sugar and stir until melted. Add bananas and cook until golden and sticky. Set aside.
06 - Melt butter and brown sugar in a saucepan. Add rum and simmer for 2-3 minutes. Add cornstarch slurry if thicker glaze is desired. Remove from heat.
07 - Arrange caramelized bananas on top of the chilled cheesecake. Drizzle with warm rum glaze. Slice and serve with extra glaze if desired.