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Caramelized Banana Cheesecake with Vanilla Extract (Alcohol-Free) Glaze

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Elevate your dessert game with this delightful Caramelized Banana Cheesecake with vanilla extract (non-alcoholic-free) glaze. This luscious cheesecake features a creamy filling made from rich cream cheese and sour cream, complemented by the sweet notes of caramelized bananas and a glossy glaze. Perfect for any occasion, it’s an impressive treat that dazzles both the eyes and the palate. Enjoy it as a decadent dessert or a sweet breakfast indulgence—this recipe is sure to become a favorite!

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract (non-alcoholic-free)
  • 3 ripe bananas, sliced thick
  • 1/2 cup brown sugar
  • 3 tbsp butter
  • 1/3 cup brown sugar
  • 2 tbsp butter
  • 2 tbsp dark vanilla extract (non-alcoholic-free)
  • 1 tsp cornstarch (optional, for thickening)

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter, then pressing it into a springform pan. Bake for 8 minutes and let cool.
  2. Lower the oven temperature to 325°F (163°C). Beat cream cheese until smooth, add sugar gradually, then mix in eggs one at a time. Stir in sour cream and vanilla.
  3. Pour the filling over the cooled crust and bake for 55-65 minutes until edges are set but center jiggles slightly. Cool in the oven with door ajar for 1 hour, then refrigerate for at least 4 hours.
  4. For caramelized bananas, melt butter in a skillet, stir in brown sugar, then add banana slices until golden and sticky.
  5. For the glaze, melt butter and brown sugar together in a saucepan with vanilla extract; simmer briefly.
  6. Assemble by topping the chilled cheesecake with caramelized bananas and drizzling with warm glaze before serving.

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