Irresistible Caramelized Banana Cheesecake with Rum Glaze (Print version)
Creamy baked banana cheesecake with a graham crust, caramelized banana topping, and a buttery rum glaze.
# Ingredients:
For the crust
01 -
1 1/2 cups (165 g) graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
1/4 teaspoon fine salt
04 -
6 tablespoons (85 g) unsalted butter, melted
For the banana cheesecake filling
05 -
24 oz (680 g) full-fat cream cheese, softened
06 -
1 cup (200 g) granulated sugar
07 -
3/4 cup (180 g) sour cream, room temperature
08 -
1/2 cup (115 g) mashed ripe banana, from about 1 medium banana
09 -
2 teaspoons vanilla extract
10 -
1/2 teaspoon ground cinnamon
11 -
3 large eggs, room temperature
For the caramelized bananas and rum glaze
12 -
3 ripe but firm bananas, sliced 1/2 inch thick
13 -
4 tablespoons (55 g) unsalted butter, divided
14 -
1/2 cup (105 g) packed light brown sugar, divided
15 -
1/4 teaspoon ground cinnamon
16 -
3 tablespoons heavy cream
17 -
2 tablespoons dark rum
18 -
1/4 teaspoon fine salt
# Instructions:
01 -
Heat the oven to 350 F. Stir graham crumbs, sugar, salt, and melted butter until evenly moistened. Press into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Cool while you make the filling.
02 -
Reduce the oven to 325 F. Wrap the outside of the springform pan with two layers of foil and set a kettle of water to heat for the water bath.
03 -
Beat cream cheese and sugar on medium-low until smooth. Mix in sour cream, mashed banana, vanilla, and cinnamon. Add eggs one at a time on low speed, mixing only until each egg disappears.
04 -
Pour the filling over the crust. Place the pan in a roasting pan and add hot water halfway up the sides. Bake for 65-75 minutes, until the edges are set and the center has a gentle wobble.
05 -
Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Remove from the water bath, cool to room temperature, then refrigerate for at least 6 hours or overnight.
06 -
Melt 2 tablespoons butter with 1/4 cup brown sugar in a wide skillet over medium heat. Add banana slices and cinnamon. Cook for 1-2 minutes per side until golden, then transfer to a plate.
07 -
In the same skillet, add the remaining 2 tablespoons butter, remaining 1/4 cup brown sugar, heavy cream, rum, and salt. Simmer for 2-3 minutes, whisking until glossy and slightly thickened.
08 -
Arrange the caramelized bananas over the chilled cheesecake. Drizzle with warm rum glaze, let stand for 5 minutes, then slice with a warmed knife.
# Good to know:
01 -
Chill at least 6 hours before topping and slicing.
02 -
Add the banana topping close to serving for the best color and texture.
03 -
The rum glaze is simmered, but this dessert is not alcohol-free.