Caramelized Banana Cheesecake Rum

This rich caramelized banana cheesecake elevates traditional dessert into something truly special with its decadent rum glaze and caramelized bananas. The combination creates a perfect harmony of creamy, sweet, and slightly boozy flavors that never fails to impress guests.

I first created this recipe for my husband's birthday when he requested something with both bananas and cheesecake. The combination was such a hit that it's now requested at nearly every family gathering and special occasion.

Ingredients

• Graham cracker crumbs: The buttery cookie base provides the perfect contrast to the creamy filling. Look for boxes of premade crumbs or make your own by pulsing whole crackers in a food processor.
• Cream cheese: The star ingredient needs to be full-fat and properly softened for a smooth texture. Leave it out for at least 2 hours before beginning.
• Flour: Just a quarter cup helps stabilize the cheesecake and prevents cracking. All-purpose works perfectly.
• Vanilla extract: Adds warmth and depth to the filling. Use pure extract rather than imitation for the best flavor.
• Eggs: They provide structure and richness. Room temperature eggs incorporate more smoothly.
• Bananas: Choose ripe but still firm bananas for caramelizing. They should have some brown spots but still hold their shape when sliced.
• Rum: Adds a sophisticated boozy note that complements the caramelized bananas beautifully. Dark rum has a richer flavor but light rum works too.
• Brown sugar: Creates a caramel-like sweetness in both the bananas and glaze. Dark brown sugar provides a deeper molasses flavor.

Step-by-Step Instructions

Prepare the crust:

Combine graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. Press firmly into the bottom of a springform pan using the back of a measuring cup to create an even layer. The crust should be compact to prevent crumbling when serving.

Prebake the crust:

Place in a preheated 350°F oven for 8-10 minutes until golden and fragrant. This step ensures the crust stays crisp and develops a toasty flavor that balances the sweet filling.

Beat the cream cheese:

In a large bowl using a hand or stand mixer, beat softened cream cheese on medium speed until completely smooth with no lumps, about 2-3 minutes. Scrape down the sides frequently to ensure even mixing.

Incorporate dry ingredients:

Gradually add sugar and flour to the cream cheese, beating well after each addition until the mixture is light and fluffy. Add vanilla extract and beat to combine.

Add eggs carefully:

Add eggs one at a time, beating on low speed just until each is incorporated. Overbeating at this stage can introduce too much air and cause the cheesecake to crack during baking.

Bake the cheesecake:

Pour the batter into the prepared crust and bake at 350°F for 50-60 minutes. The center should be slightly jiggly when gently shaken, similar to set Jell-O.

Cool gradually:

Turn off the oven, crack the door open, and let the cheesecake cool slowly for one hour. This prevents the dramatic temperature change that often causes cheesecakes to crack.

Caramelize the bananas:

In a skillet over medium heat, melt butter until bubbling but not brown. Add banana slices in a single layer and sprinkle with brown sugar. Cook for 2-3 minutes until caramelized, then flip and cook another 2 minutes. The bananas should be golden with some caramelization but still hold their shape.

Prepare the rum glaze:

In a small saucepan, combine rum, brown sugar, and water. Bring to a gentle simmer over medium heat and cook for 2-3 minutes, stirring occasionally, until slightly thickened. The glaze should coat the back of a spoon but still be pourable.

Assemble the dessert:

Once the cheesecake has completely cooled, arrange the caramelized bananas on top in a decorative pattern. Drizzle with the warm rum glaze just before serving.

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The caramelization of the bananas is truly the secret weapon in this recipe. I discovered this technique years ago when making bananas foster and realized it would be perfect with cheesecake. The way the caramelized bananas melt into the rum glaze creates this magical sauce that seeps slightly into the top of the cheesecake.

Make-Ahead Options

This cheesecake actually benefits from being made a day ahead. The flavors have time to meld and the texture becomes even creamier. Make the cheesecake and refrigerate it overnight, then prepare the caramelized bananas and rum glaze shortly before serving. If you need to make the entire dessert ahead of time, the fully assembled cheesecake will hold up in the refrigerator for about 4 hours before the bananas begin to soften too much.

Perfect Texture Tips

The secret to a perfectly textured cheesecake lies in proper mixing and temperature control. Room temperature ingredients are essential for a smooth batter that bakes evenly. Be especially careful not to overmix after adding the eggs, which can incorporate too much air and lead to a puffed-up cheesecake that later cracks as it cools. The slow cooling process in the turned-off oven is also crucial for preventing those dreaded surface cracks. For the ultimate insurance policy, place a pan of water on the rack below your cheesecake while baking to create a humid environment.

Flavor Variations

While the classic caramelized banana version is divine, this versatile cheesecake base welcomes creative adaptations. Try replacing the bananas with caramelized pineapple chunks for a tropical twist, or go seasonal with caramelized apples and a bourbon glaze in fall. For chocolate lovers, add 1/3 cup cocoa powder to the cheesecake batter and top with chocolate-dipped banana slices. The rum glaze can be substituted with bourbon, brandy, or even a non-alcoholic version using vanilla extract and a splash of banana extract for a family-friendly option.

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Frequently Asked Questions

→ Can I substitute rum in the glaze?

Yes, you can substitute rum with a non-alcoholic option like apple juice or water. Add a splash of vanilla extract for enhanced flavor.

→ How do I prevent cracking in the cheesecake?

To minimize cracks, avoid overmixing the batter and ensure the cheesecake bakes in a moist environment by using a water bath.

→ What other fruits can I use instead of bananas?

You can replace bananas with fruits like pineapple, mango, or even peaches for a tropical twist.

→ Can I make this dessert ahead of time?

Yes, the cheesecake can be prepared a day in advance. Add the caramelized bananas and rum glaze just before serving for the best presentation.

→ What is the best way to store leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cheesecake without the toppings for up to 3 months.