I love this caramelized banana cheesecake with rum glaze—it combines a creamy cheesecake base with warm, sticky bananas and a glossy, boozy glaze for a dessert that feels decadent yet approachable.
Why You’ll Love This Recipe
I’m drawn to this recipe because it showcases a cool contrast: silky-smooth cheesecake meets caramelized bananas and a rum-infused glaze. It’s a show‑stopping dessert that’s simpler than it looks and perfect for special occasions—or even as a treat-yourself breakfast if I’m feeling bold.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the filling:
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3 (8 oz) blocks cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 cup sour cream
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2 tsp vanilla extract
For the caramelized bananas:
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3 ripe bananas, sliced thick
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½ cup brown sugar
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3 tbsp butter
For the rum glaze:
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⅓ cup brown sugar
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2 tbsp butter
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2 tbsp dark rum
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1 tsp cornstarch (optional, for thickening)
directions
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I preheat the oven to 350°F (175°C). I mix graham cracker crumbs, sugar, and melted butter. Then I press the mixture into the bottom of a springform pan and bake it for 8 minutes. After that, I set it aside to cool.
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I lower the oven temperature to 325°F (163°C). I beat the softened cream cheese until smooth, then add sugar. I incorporate the eggs one at a time, followed by sour cream and vanilla, mixing just until combined.
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I pour the filling over the cooled crust and bake it for 55–65 minutes until the edges are set but the center still jiggles slightly. When it’s done, I turn off the oven, crack the door, and let it sit inside for 1 hour.
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I chill the cheesecake in the fridge for at least 4 hours or overnight to let it firm up properly.
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While chilling, I caramelize the bananas: I melt butter in a skillet over medium heat, stir in brown sugar until melted, then add banana slices and cook until they look golden and sticky. I set them aside.
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Next, I make the rum glaze: I melt butter and brown sugar in a saucepan, stir in the rum, and simmer for 2–3 minutes. If I want a thicker glaze, I add a cornstarch slurry. Then I remove it from heat.
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To serve, I arrange the caramelized bananas on top of the chilled cheesecake and drizzle generously with the warm rum glaze. Then I slice and serve, with extra glaze on the side if desired.
Servings and timing
This cheesecake yields 12 slices.
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Prep time: 20 minutes
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Cook/Bake time: 65 minutes
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Cooling time: 4+ hours (including 1 hour in oven)
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Total time: Approximately 5 hours and 25 minutes
storage/reheating
I store leftover cheesecake in the fridge, well‑covered, for up to 4 days. To refresh it, I reheat under the broiler for a minute or two to warm the bananas and glaze, or I warm individual slices briefly in the microwave. For longer storage, I freeze slices for up to 3 months; I thaw them in the fridge overnight before serving.
FAQs
How ripe should my bananas be?
I use ripe but firm bananas (yellow with light brown spots). Overripe bananas become too mushy when cooked.
Can I prepare components ahead of time?
Absolutely. I bake and chill the cheesecake a day ahead and prepare the caramelized bananas and glaze just before serving for maximum freshness.
What if my cheesecake cracks on top?
I avoid overmixing once the eggs are in and bake at a lower temperature. If it does crack, I cover it with bananas and glaze—it hides beautifully!
Can I use a different crust?
Yes, I sometimes use Oreo crumbs (with melted butter) or a nut‑based crust like pecan or almond for extra flavor.
Conclusion
I find this caramelized banana cheesecake with rum glaze to be a crowd‑pleasing centerpiece. The creamy filling, rich banana topping, and boozy glaze feel indulgent yet balanced. Whether I’m celebrating a special occasion or simply craving something sweet, this dessert always delights.
