Caramelized Banana Cheesecake Rum Glaze
A delightful combination of rich cream cheese and zesty bananas topped with a luscious rum glaze, perfect for any occasion.
Ingrédients
For the cheesecake
- 1 cup cream cheese Use full-fat or low-fat depending on dietary preference.
- 1/2 cup sugar Granulated sugar.
- 1 cup sour cream Can substitute with dairy-free options.
- 1 teaspoon vanilla extract
- 2 ripe bananas Ripe for optimal sweetness.
- 1/2 cup graham cracker crumbs Can use gluten-free option if needed.
- 1/4 cup butter, melted
For the rum glaze
- 1/4 cup dark rum Substitutable with bourbon for a different flavor.
- 1/2 cup brown sugar Light or dark brown sugar may work.
- 1 tablespoon lemon juice Freshly squeezed is best.
Instructions
Preparation
- Gather all your ingredients to streamline the cooking process.
- Preheat your oven to 350°F (175°C).
- Melt 1/4 cup of butter in a bowl and mix it with 1/2 cup of graham cracker crumbs until it resembles wet sand.
- Press the mixture into the bottom of a springform pan to form the crust.
Make the Cheesecake
- In a separate bowl, beat together 1 cup of cream cheese and 1/2 cup of sugar until smooth.
- Add 1 cup of sour cream and 1 teaspoon of vanilla extract, mixing well.
- Pour the cheesecake mixture over the crust in the springform pan and smooth the top.
- Bake in the preheated oven for about 40 minutes until edges are set and the center is slightly jiggly.
- Let the cheesecake cool at room temperature.
Make Caramelized Bananas
- In a saucepan, melt 1/2 cup of brown sugar with 1/4 cup of dark rum.
- Add sliced ripe bananas and cook on medium heat until caramelized, about 5-7 minutes.
Serving
- Top the cooled cheesecake with the caramelized bananas and drizzle any leftover rum glaze before serving.
- Enjoy every flavorful bite!
Notes
For best results, allow cheesecake to cool completely before slicing. Store in the refrigerator for up to 5 days. Can be frozen for up to 3 months.