Caramelized Banana Cheesecake with Rum Glaze

 

 

Ingredients:

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 tablespoon sugar
For the Cheesecake:
16 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
4 large eggs
For the Caramelized Bananas:
2 bananas, sliced
2 tablespoons butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
For the Rum Glaze:
1/4 cup rum
1/4 cup brown sugar
1 tablespoon water

Instructions:

Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until golden brown.
Make the Cheesecake: In a large bowl, beat cream cheese until smooth. Gradually add sugar, flour, and vanilla extract, beating until well combined. Beat in eggs one at a time until just combined.
Bake the Cheesecake: Pour cheesecake batter into the prepared crust. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool.
Caramelize the Bananas: In a skillet, melt butter over medium heat. Add sliced bananas and brown sugar. Cook for 2-3 minutes per side, or until golden brown. Sprinkle with cinnamon.
Make the Rum Glaze: In a saucepan, combine rum, brown sugar, and water. Bring to a simmer and cook for 2 minutes, or until the sauce has thickened.
Assemble: Once the cheesecake is completely cool, top with caramelized bananas. Drizzle with rum glaze and serve immediately.
Tips & Tweaks:
Get creative: Use different fruits like pineapple or mango.
Make it ahead: The cheesecake can be made a day in advance.
Garnish with additional fresh fruit or whipped cream.