Caramelized Banana Cheesecake with Rum Glaze

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Imagine the creamy richness of classic cheesecake combined with the deep caramelized flavors of bananas, all topped with a luscious rum glaze. This dessert is the perfect blend of smooth, velvety texture and a sticky, sweet topping that melts in your mouth. The buttery graham cracker crust adds a satisfying crunch, making every bite an indulgent experience.

The caramelized bananas, drenched in a warm rum glaze, elevate this cheesecake to another level. Whether you’re making it for a special occasion or simply to satisfy your sweet tooth, this dessert is guaranteed to impress. The rich aroma of caramel and rum combined with the delicate sweetness of banana makes this cheesecake an irresistible treat.

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Ingredients for Caramelized Banana Cheesecake with Rum Glaze

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1 tbsp cornstarch

For the Caramelized Bananas:

• 2 bananas, sliced into thick pieces
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 tsp cinnamon

For the Rum Glaze:

• 1/4 cup dark rum
• 1/2 cup brown sugar
• 2 tbsp unsalted butter
• 1/4 cup heavy cream

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Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

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Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the sour cream, vanilla extract, and mashed bananas until fully incorporated.
4. Sprinkle in the cornstarch and mix until just combined.
5. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

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Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
2. Place the pan in a large roasting dish and fill it with about 1 inch of hot water (this creates a water bath to prevent cracks).
3. Bake for 50-60 minutes, or until the center is slightly wobbly but set.
4. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
5. Remove from the oven, refrigerate for at least 4 hours or overnight before serving.

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Step 4: Caramelize the Bananas

1. In a large skillet over medium heat, melt the butter.
2. Add the brown sugar and cinnamon, stirring until the sugar dissolves.
3. Add the banana slices and cook for 2-3 minutes on each side until golden and caramelized.
4. Remove from heat and set aside.

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Step 5: Make the Rum Glaze

1. In a saucepan over medium heat, combine the rum, brown sugar, and butter.
2. Stir continuously until the sugar dissolves and the mixture begins to thicken (about 3-5 minutes).
3. Add the heavy cream and stir until smooth.
4. Remove from heat and let it cool slightly before drizzling over the cheesecake.

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Step 6: Assemble and Serve

1. Carefully remove the cheesecake from the springform pan.
2. Arrange the caramelized banana slices on top.
3. Drizzle generously with the warm rum glaze.
4. Slice and serve immediately, or chill for a few more hours to let the flavors meld together.

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Storage Instructions

To keep your Caramelized Banana Cheesecake with Rum Glaze fresh and delicious, follow these storage tips:

• Refrigeration: Store the cheesecake in an airtight container or cover it with plastic wrap. It will stay fresh in the fridge for up to 5 days.
• Freezing: If you want to store it for longer, wrap the cheesecake (without the banana topping) tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating the Topping: If the caramelized bananas and rum glaze become too firm after refrigeration, warm them slightly in a saucepan over low heat before serving.

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Estimated Nutrition (Per Serving)

Serving Size: 1 slice (based on 10 servings per cheesecake)

• Calories: ~420 kcal
• Carbohydrates: 48g
• Protein: 6g
• Fat: 23g
• Saturated Fat: 13g
• Cholesterol: 90mg
• Sugar: 35g
• Fiber: 2g
• Sodium: 180mg

Note: Nutrition values may vary based on ingredients used.

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Frequently Asked Questions

1. Can I make this cheesecake without alcohol?

Yes! Simply replace the rum in the glaze with an equal amount of water or orange juice for a similar caramelized flavor.

2. What’s the best way to prevent my cheesecake from cracking?

Using a water bath helps prevent cracks. Also, avoid overmixing the batter and let the cheesecake cool gradually inside the oven after baking.

3. Can I use a different fruit instead of bananas?

Absolutely! Caramelized peaches, apples, or even mangoes would work wonderfully with this cheesecake.

4. How do I know when my cheesecake is fully baked?

The edges should be set, but the center should still have a slight jiggle when you shake the pan. It will firm up as it cools.

5. Can I make this cheesecake in advance?

Yes! It actually tastes better the next day as the flavors develop. Prepare it a day ahead and store it in the fridge until ready to serve.

6. What’s the best way to slice a cheesecake cleanly?

Use a sharp knife dipped in hot water, wiping it clean between each cut to get smooth, even slices.

7. Can I use a store-bought crust?

Yes, but a homemade graham cracker crust gives the best flavor and texture. If using a store-bought crust, make sure it’s deep enough to hold all the filling.

8. Is this cheesecake gluten-free?

Not as written, but you can make it gluten-free by using gluten-free graham crackers for the crust.

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