I love this recipe because it feels like a showstopper but is surprisingly simple to make. The graham cracker crust adds just the right crunch to balance the silky filling, and the caramelized bananas bring a burst of natural sweetness. The rum glaze ties everything together with a warm, buttery richness that makes every bite unforgettable. It’s an indulgence I enjoy making for celebrations or simply when I want to treat myself.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Crust 1 cup Graham Crackers Consider gluten-free if needed. 5 tbsp Butter Unsalted for better control over saltiness. 1/4 cup Granulated Sugar Brown sugar can deepen the flavor.
For the Cheesecake Filling 16 oz Full-Fat Cream Cheese Softened for easier mixing. 1/2 cup Sour Cream Plain Greek yogurt can be a substitute. 1 tbsp Vanilla Extract Use pure for best results. 3 Eggs Beaten just until incorporated.
For the Topping 3 large Bananas Fresh and ripe are best. 1/4 cup Brown Sugar Light or dark depending on taste.
For the Rum Glaze 1/4 cup Dark Rum Substitute with rum extract for non-alcoholic version. 3 tbsp Butter Unsalted for balanced flavors.
Directions
I start by preparing the crust. I crush the graham crackers into fine crumbs, mix them with melted butter and granulated sugar, and press the mixture firmly into a springform pan. I bake it at 350°F (175°C) for 8 minutes, then let it cool completely before adding the filling.
Next, I make the cheesecake filling. I beat the softened cream cheese until it’s smooth and creamy, then gradually add sugar while mixing. I whisk in the eggs one at a time, followed by sour cream and vanilla extract, mixing gently so I don’t overbeat the batter.
I pour the filling over the cooled crust and bake the cheesecake at 325°F (163°C) for 55–65 minutes. Once done, I turn off the oven, crack the door open, and let the cheesecake cool slowly inside to prevent cracking. Afterward, I refrigerate it for at least 4 hours, though overnight gives the best texture.
While the cheesecake chills, I caramelize the bananas. I melt butter and brown sugar in a skillet over medium heat, then add banana slices and cook them until golden, sticky, and beautifully caramelized—about 3 to 4 minutes.
For the rum glaze, I combine brown sugar, butter, and dark rum in a small saucepan. I let it simmer until it thickens slightly, adjusting the consistency as needed.
Finally, I top the chilled cheesecake with the warm caramelized bananas and drizzle it generously with the rum glaze. The contrast of creamy, cool cheesecake with the warm topping makes it irresistible.
Sometimes I like to add crushed pecans or walnuts to the crust for a nutty texture. For a lighter version, I replace sour cream with Greek yogurt. If I’m serving a crowd, I double the recipe and make it in a larger pan. For a non-alcoholic twist, I substitute rum extract or caramel syrup for the rum glaze. And when I want a bit of extra flair, I sprinkle sea salt over the top before serving to balance the sweetness.
Storage/Reheating
I keep any leftover cheesecake covered in the refrigerator for up to 5 days. It tastes even better after the first day when the flavors meld. For longer storage, I freeze the cheesecake (without the topping) for up to 2 months, then thaw it overnight in the fridge before adding the bananas and glaze. I always prepare the topping fresh to keep it glossy and flavorful.
FAQs
Can I make this cheesecake ahead of time?
Yes, I usually bake it the day before and add the caramelized bananas and glaze right before serving.
Can I use a different crust?
Definitely. I sometimes use crushed vanilla wafers, digestive biscuits, or chocolate cookies for a richer base.
How do I prevent cracks in the cheesecake?
I avoid overmixing, bake it gently, and cool it slowly in the oven with the door slightly open.
Can I make this recipe gluten-free?
Yes, I use gluten-free graham crackers or cookies for the crust.
Can I use frozen bananas?
I prefer fresh bananas for caramelizing because frozen ones tend to release too much water.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should have a slight jiggle when I gently shake the pan.
Can I use light cream cheese?
I can, but full-fat cream cheese gives a creamier and richer texture.
How long does the glaze last?
The rum glaze keeps well in the fridge for up to a week and can be gently reheated before drizzling.
What’s the best way to slice cheesecake cleanly?
I dip my knife in hot water, wipe it dry between cuts, and repeat for smooth, neat slices.
Conclusion
I find this Caramelized Banana Cheesecake with Rum Glaze to be a truly decadent dessert that balances creamy richness with tropical sweetness. The combination of velvety cheesecake, caramelized fruit, and buttery rum glaze makes every bite indulgent and unforgettable. It’s a dessert I love to serve when I want to impress guests—or simply spoil myself with something extraordinary.
This Caramelized Banana Cheesecake with Rum Glaze is an elegant and indulgent dessert featuring a buttery graham cracker crust, creamy cheesecake filling, golden caramelized bananas, and a rich rum glaze that adds a tropical flair.
Ingredients
1 cup graham crackers, crushed (use gluten-free if needed)
5 tbsp unsalted butter, melted
1/4 cup granulated sugar (or brown sugar)
16 oz full-fat cream cheese, softened
1/2 cup sour cream (or plain Greek yogurt)
1 tbsp vanilla extract
3 eggs, beaten
3 large bananas, sliced
1/4 cup brown sugar
1/4 cup dark rum (or rum extract for non-alcoholic)
3 tbsp unsalted butter (for rum glaze)
Instructions
Preheat oven to 350°F (175°C). Crush graham crackers into fine crumbs and mix with melted butter and sugar until combined.
Press the mixture firmly into the bottom of a springform pan. Bake for 8 minutes, then cool completely before adding the filling.
Reduce oven temperature to 325°F (163°C). Beat softened cream cheese until smooth, then gradually mix in sugar.
Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla extract until the batter is silky and smooth.
Pour the filling over the cooled crust and smooth the top. Bake for 55–65 minutes until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door open, and let the cheesecake cool slowly for about 1 hour. Then refrigerate for at least 4 hours or overnight.
To caramelize the bananas, melt butter in a skillet over medium heat, add brown sugar, and stir until melted. Add banana slices and cook 3–4 minutes until golden and caramelized.
For the rum glaze, combine brown sugar, butter, and dark rum in a small saucepan. Simmer gently until slightly thickened, about 3–5 minutes.
Top the chilled cheesecake with caramelized bananas and drizzle with warm rum glaze before serving.
Notes
Use fresh ripe bananas for best caramelization and texture.
Cool the cheesecake gradually to prevent cracking.
For a nutty twist, add crushed pecans or walnuts to the crust mixture.
Make the glaze non-alcoholic by using rum extract or caramel syrup.
Prepare the topping fresh before serving for a glossy finish.
