Caramelized Banana Cheesecake with Rum Glaze

If you’re looking to elevate your dessert game, this Caramelized Banana Cheesecake with Rum Glaze is your golden ticket. Combining a creamy, velvety cheesecake base with rich, buttery caramelized bananas and a glossy, boozy rum glaze, this dessert is both elegant and indulgent. Perfect for birthdays, dinner parties, or a special treat just because, it’s a recipe that impresses without being intimidating.

Every forkful offers a luxurious balance of flavors: the subtle tang of the cheesecake, the sweet caramelized bananas, and the warm, complex notes from the dark rum glaze. Even banana skeptics will find themselves coming back for seconds.

Whether you’re hosting a gathering or simply want a show-stopping dessert for your family, this cheesecake delivers on flavor, texture, and presentation.

Why You’ll Love This Recipe

• Decadent combination: Creamy cheesecake paired with rich, caramelized bananas and a rum glaze.
• Impressively elegant: Looks gourmet while being surprisingly easy to make.
• Flavorful layers: Each component—the crust, filling, bananas, and glaze—brings a unique texture and taste.
• Make-ahead friendly: Prepare the cheesecake and chill overnight, then quickly finish with bananas and glaze.
• Versatile dessert: Serve for brunch, after dinner, or even at holiday celebrations.
• Customizable sweetness and boozy notes: Adjust the rum glaze intensity or banana caramelization to your liking.

Ingredients Breakdown

Yield: 12 slices

For the Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ 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 the Caramelized Bananas

• 3 ripe bananas, sliced thick
• ½ cup brown sugar
• 3 tbsp butter

For the Rum Glaze

• ⅓ cup brown sugar
• 2 tbsp butter
• 2 tbsp dark rum
• 1 tsp cornstarch (optional, for thickening)

Tools & Equipment Needed

• Springform pan
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Skillet for caramelizing bananas
• Saucepan for rum glaze
• Measuring cups and spoons
• Rubber spatula
• Knife and cutting board
• Wire cooling rack
• Spoon or small ladle for glaze

Having the right tools ensures that your cheesecake bakes evenly and your glaze and bananas turn out perfectly.

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter until combined. Press the mixture firmly into the bottom of a springform pan to create an even layer. Bake for 8 minutes to set the crust, then remove from oven and allow to cool.

2. Make the Cheesecake Filling

Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat 3 blocks of softened cream cheese until smooth using an electric mixer. Add 1 cup granulated sugar, then beat in 3 eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 cup sour cream and 2 tsp vanilla extract until just combined. Avoid overmixing to maintain a creamy texture.

3. Bake the Cheesecake

Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake sit for 1 hour to prevent cracking and ensure even setting.

4. Chill the Cheesecake

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set the filling. This also allows flavors to meld for a richer taste.

5. Caramelize the Bananas

In a skillet over medium heat, melt 3 tbsp butter. Add ½ cup brown sugar and stir until fully melted and combined. Add 3 sliced bananas and cook until golden and sticky, about 3–5 minutes. Be careful not to overcook, as bananas should remain slightly soft. Set aside to cool slightly.

6. Prepare the Rum Glaze

In a small saucepan, melt 2 tbsp butter with ⅓ cup brown sugar over medium heat. Add 2 tbsp dark rum and simmer for 2–3 minutes. If a thicker glaze is desired, mix 1 tsp cornstarch with a small amount of water to create a slurry and stir it in. Remove from heat and allow to cool slightly.

7. Assemble and Serve

Once the cheesecake is fully chilled, arrange the caramelized bananas evenly over the top. Drizzle the warm rum glaze generously. Slice into 12 portions and serve immediately. Extra glaze can be served on the side for those who like a richer topping.

Tips & Variations

• Banana Alternatives: Plantains or overripe bananas can be used for a more caramelized flavor.
• Alcohol-Free Version: Omit the rum or substitute with rum extract for a non-alcoholic option.
• Nutty Twist: Add toasted pecans or walnuts on top for extra texture.
• Mini Cheesecakes: Use muffin tins to make individual servings for parties.
• Flavor Infusion: Add a pinch of cinnamon or nutmeg to the caramelized bananas for a warm, spiced note.

Flavor Profile & Texture

This cheesecake offers multiple layers of indulgence:

• Crust: Buttery, slightly crunchy graham cracker base.
• Filling: Rich, tangy, and creamy cheesecake center.
• Bananas: Soft, sticky, and caramelized with a deep sweetness.
• Glaze: Smooth, glossy, and subtly boozy with rum notes.

The balance between the sweet bananas, tangy cheesecake, and warm glaze creates a dessert that’s complex yet perfectly harmonious.

Nutritional Overview (Per Slice)

• Calories: ~420
• Sugar: ~28g
• Fat: ~27g
• Saturated Fat: ~16g
• Carbohydrates: ~32g
• Protein: ~7g

Note: Values are approximate and will vary depending on ingredient brands.

Make-Ahead & Meal Prep Tips

• Cheesecake: Can be baked and chilled a day in advance.
• Bananas & Glaze: Prepare on the same day of serving for freshness.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

FAQs

1. Can I use regular sugar instead of brown sugar for bananas?
Yes, but brown sugar provides deeper caramel notes.

2. Can this cheesecake be made without alcohol?
Yes, simply omit the dark rum or replace with rum extract.

3. Why should the cheesecake sit in the oven after baking?
This prevents cracks and helps the center set gently.

4. How do I prevent bananas from becoming mushy?
Cook just until golden and sticky. Thick slices help maintain structure.

5. Can I make this mini-sized for individual servings?
Absolutely. Use muffin tins lined with cupcake liners and adjust baking time to 20–25 minutes.

Cooking Timeline (At a Glance)

Step	Time
Prep Crust	10 minutes
Bake Crust	8 minutes
Make Cheesecake Filling	10 minutes
Bake Cheesecake	55–65 minutes
Oven Resting	1 hour
Chill	4 hours or overnight
Caramelize Bananas	5–7 minutes
Make Rum Glaze	3–5 minutes
Assemble & Serve	5–10 minutes
Total Time	~51 minutes prep + bake + cooling

Serving Suggestions

• Serve chilled with extra rum glaze for added decadence.
• Pair with whipped cream or fresh berries.
• Decorate with a light dusting of powdered sugar or grated chocolate.

Ingredient Spotlight

Bananas

Choose ripe but firm bananas for caramelizing. Overripe bananas will be too soft and mushy, while underripe bananas won’t caramelize well. Slice thick to maintain shape.

Cream Cheese

Full-fat cream cheese provides the perfect creamy texture. Allow to soften to room temperature before mixing to avoid lumps.

Pro Cooking Tips

• Use a springform pan for easy removal of cheesecake.
• Avoid overmixing eggs into the filling to prevent cracks.
• Make cornstarch slurry in advance for a perfectly thick glaze.
• Slice bananas evenly for consistent topping across slices.

Storage & Freezing Guide

• Refrigerate in an airtight container for up to 4 days.
• Freeze in a tightly wrapped layer for up to 1 month.
• Thaw overnight in the refrigerator. Do not freeze caramelized bananas separately—they lose texture.

Recipe Variations

1. Chocolate Banana Cheesecake: Add a chocolate layer between crust and filling.
2. Tropical Twist: Mix in pineapple chunks with caramelized bananas.
3. Mini Cheesecakes: Bake in cupcake liners for individual servings.
4. Spiced Rum Glaze: Add cinnamon and nutmeg to the glaze for warm notes.

Expanded Conclusion

This Caramelized Banana Cheesecake with Rum Glaze is more than a dessert—it’s a statement. Combining a creamy cheesecake base, sweet caramelized bananas, and a rich rum glaze, it delivers layers of flavor and texture in every bite. Whether served at a celebration or as a treat for yourself, it’s sure to impress.

The beauty of this recipe lies in its balance: sweet, tangy, rich, and slightly boozy, with textures that range from buttery crust to silky filling and sticky bananas. It’s approachable enough for home bakers yet elegant enough for formal occasions.

Try this recipe for your next dessert adventure, slice generously, and watch it disappear fast. Once you taste it, you’ll understand why it’s a crowd favorite and why caramelized bananas and cheesecake are a match made in heaven.

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