Ingredients
- For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter, melted
- For the filling: 3 (8 oz) blocks cream cheese, softened, 1 cup granulated sugar, 3 large eggs, 1 cup sour cream, 2 tsp vanilla extract
- For caramelized bananas: 3 ripe bananas, sliced thick, 1/2 cup brown sugar, 3 tbsp butter
- For rum glaze: 1/3 cup brown sugar, 2 tbsp butter, 2 tbsp dark rum, 1 tsp cornstarch (optional, for thickening)
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake 8 minutes. Cool.
- Lower oven to 325°F (163°C). Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream and vanilla.
- Pour filling over crust. Bake 55–65 minutes until edges are set and center jiggles slightly. Let sit 1 hour in oven with door cracked. Chill 4+ hours.
- Caramelize bananas: melt butter and brown sugar in skillet, add bananas and cook until golden and sticky. Set aside.
- Make rum glaze: melt butter and brown sugar, add rum, simmer 2–3 minutes. Add cornstarch slurry for thicker glaze if desired.
- Arrange bananas on chilled cheesecake, drizzle warm rum glaze. Slice and serve.
Notes
- Chill cheesecake overnight for best texture.
- Extra glaze can be served on the side for more sweetness.
- Use firm ripe bananas for optimal caramelization.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian