# Ingredient List:
→ Cheesecake Base
01 - 3 packages (8 oz each) full-fat cream cheese, softened
02 - 1 cup granulated sugar
03 - 3 large eggs
04 - 1 cup sour cream
05 - 2 teaspoons pure vanilla extract
→ Crust
06 - 2 cups graham cracker crumbs (about 15 sheets)
07 - 1/4 cup granulated sugar
08 - 1/2 cup unsalted butter, melted
→ Caramelized Banana Topping
09 - 3 ripe bananas
10 - 1/2 cup brown sugar, packed
11 - 3 tablespoons unsalted butter
→ Rum Glaze
12 - 1/3 cup brown sugar, packed
13 - 3 tablespoons unsalted butter
14 - 2 tablespoons dark rum
15 - 2 teaspoons cornstarch (optional, if thicker glaze is desired)
# Directions:
01 - Crush graham crackers into fine crumbs. Blend thoroughly with melted butter and granulated sugar until combined and the texture resembles wet sand. Firmly press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake at 350°F (175°C) for 8 minutes. Remove and set aside to cool completely.
02 - In a large bowl, beat the softened cream cheese until perfectly smooth. Gradually add granulated sugar, continuing to mix until creamy. Add eggs one at a time, mixing gently after each addition, followed by sour cream and vanilla extract. Fold until the batter achieves a silky, lump-free consistency.
03 - Pour the prepared batter evenly over the cooled crust. Gently tap the pan on the counter to release air bubbles. Bake at 325°F (163°C) for 55 to 65 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven and crack the door. Allow cheesecake to cool in the oven for 1 hour, then refrigerate for at least 4 hours, ideally overnight.
04 - Slice bananas into thick chunks. Melt unsalted butter in a medium skillet over moderate heat. Add brown sugar, stirring until dissolved and bubbling. Add banana chunks; cook each side for several minutes until caramelized and glossy. Remove from heat and reserve.
05 - Combine brown sugar, unsalted butter, and dark rum in a small saucepan. Simmer gently, stirring until the sugar is completely dissolved and the glaze thickens slightly. For a richer consistency, stir in a cornstarch slurry and cook for 1 to 2 minutes more. Remove from heat and let cool briefly.
06 - Once cheesecake is fully chilled, arrange caramelized banana pieces on top. Drizzle generously with the warm rum glaze, letting excess drip down the sides. Slice and present while glaze remains slightly warm for optimal flavor and texture.
