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.