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If you are seeking a dessert that is not only delicious but also a showstopper, look no further than this Caramelized Banana Cheesecake with Rum Glaze. This decadent dessert features an exquisite balance of creamy cheesecake, the natural sweetness of ripe bananas, and a luxurious rum glaze that elevates it to a level of sophistication. Whether you are celebrating a special occasion, hosting a dinner party, or simply indulging in a well-deserved treat, this cheesecake promises to impress your guests and leave them craving more.

Caramelized Banana Cheesecake with Rum Glaze

Indulge in this show-stopping Caramelized Banana Cheesecake with Rum Glaze, a dessert that combines creamy cheesecake, sweet caramelized bananas, and a luxurious rum glaze. Perfect for celebrations or simply treating yourself, this cheesecake dazzles with its rich flavors and smooth textures. Wow your guests with this unique twist on a classic! Discover the joy of baking and savor every delicious bite. #Cheesecake #BananaDessert #Baking #DessertRecipe #RumGlaze
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup sugar

½ cup unsalted butter, melted

For the cheesecake filling:

4 (8 oz) packages cream cheese, softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 cup mashed ripe bananas (about 2 large bananas)

1 tablespoon lemon juice

For the caramelized bananas:

2 large bananas, sliced

¼ cup brown sugar

2 tablespoons unsalted butter

1 teaspoon cinnamon

Pinch of salt

For the rum glaze:

¼ cup dark rum

⅓ cup heavy cream

½ cup sugar

1 tablespoon butter

Instructions
 

Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 8-10 minutes until lightly golden. Let it cool.

    Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. Add the eggs one at a time, mixing on low speed until just combined. Stir in the vanilla extract, mashed bananas, and lemon juice until smooth.

      Assemble the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake at 325°F (160°C) for about 1 hour or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours (or overnight) to set.

        Caramelize the bananas: In a skillet over medium heat, melt the butter. Add the sliced bananas, brown sugar, cinnamon, and a pinch of salt. Cook for about 3-4 minutes, gently stirring until the bananas are caramelized, soft, and golden. Remove from heat and let them cool.

          Prepare the rum glaze: In a small saucepan, combine the dark rum and sugar over medium heat. Bring to a simmer and let it reduce for 3-4 minutes. Lower the heat and whisk in the heavy cream and butter, cooking for an additional minute until the glaze thickens slightly. Remove from heat and let cool.

            Assemble & serve: Once the cheesecake is set and cooled, top it with the caramelized bananas. Drizzle the rum glaze over the bananas and allow it to drip down the sides of the cheesecake. Slice and serve chilled.

              Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 12 slices