Description
A creamy cheesecake topped with sweet caramelized bananas and a rich rum glaze, perfect for special occasions.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 4 ripe bananas, sliced
- 1/2 cup brown sugar
- 1/4 cup rum
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Prepare the crust: In a medium bowl, mix graham cracker crumbs with melted butter until combined. Firmly press it into the bottom of the springform pan.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and mix until combined.
- Incorporate the eggs: Add eggs one at a time, mixing after each addition.
- Bake the cheesecake: Pour the cream cheese mixture over the crust and bake for 50-60 minutes, until edges are set but center jiggles slightly.
- Caramelize the bananas: Melt butter in a skillet, add brown sugar, stir until dissolved, then add bananas and cook until golden, about 3-5 minutes.
- Add rum and lemon juice to the bananas, remove from heat.
- Assemble the cheesecake: Cool the cheesecake completely before topping with the caramelized banana mixture.
- Chill: Refrigerate for at least 4 hours before serving.
Notes
Ensure cream cheese and eggs are at room temperature for best results. You can substitute rum with vanilla extract or orange juice if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg