Ingredients
Scale
- 3 ripe bananas (for caramelizing)
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 2 teaspoons rum extract (or caramel syrup alternative)
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter (for the crust)
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and salt; press into a 9-inch springform pan to form crust.
- Slice bananas. Melt butter in skillet, add brown sugar, cook bananas 2-3 minutes per side until caramelized. Stir in rum extract or caramel syrup. Set aside.
- Beat cream cheese until smooth. Gradually add granulated sugar, beat until fluffy. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and heavy cream.
- Pour half the filling over crust. Arrange half the caramelized bananas on top. Pour remaining filling over bananas. Top with remaining caramelized bananas, pressing gently.
- Bake for 55-65 minutes until edges are set but center jiggles slightly. Avoid opening oven during baking.
- Turn off oven; leave cheesecake inside with door slightly open for 1 hour. Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- Prepare glaze by warming caramel syrup or mixing rum extract with powdered sugar and water. Drizzle glaze over cheesecake before serving.
Notes
Use ripe but firm bananas for best caramelizing results.
Avoid overmixing cheesecake batter to keep it smooth and creamy.
Gradual cooling helps prevent cracks.
Glaze can be prepared in advance and stored separately.
For extra texture, sprinkle chopped nuts on top before serving.
- Prep Time: 20
- Cook Time: 60