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Caramelized Banana Cheesecake with Rum Glaze

Caramelized Banana Cheesecake with Rum Glaze

Caramelized Banana Cheesecake with Rum Glaze is a decadent dessert that combines creamy cheesecake, sweet caramelized bananas, and a rich boozy rum glaze. This indulgent treat features a buttery graham cracker crust, silky cheesecake filling, and a glossy rum glaze for a perfect balance of sweet, creamy, and aromatic flavors. Ideal for special occasions or anytime you want to impress with a tropical-inspired dessert.

  • Total Time: 5 hours (including chilling)
  • Yield: 8 servings 1x

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract

Caramelized Bananas

  • 3 ripe but firm bananas, sliced evenly
  • 3 tablespoons unsalted butter
  • 1/4 cup brown sugar

Rum Glaze

  • 1/4 cup dark rum
  • 1/4 cup brown sugar
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to chill while preparing the filling.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition to incorporate fully. Stir in heavy cream and vanilla extract until batter is velvety and smooth.
  3. Caramelize the Bananas: Heat a skillet over medium-high heat and melt the butter. Add the brown sugar, then place the banana slices in a single layer. Cook until bananas turn golden and sticky, about 2–3 minutes per side, ensuring even caramelization without mushiness.
  4. Assemble and Bake: Pour the cheesecake filling evenly over the chilled crust. Arrange the warm caramelized bananas on top carefully. Bake in a preheated 325°F (163°C) oven for 50–60 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
  5. Prepare the Rum Glaze: While the cheesecake cools, combine dark rum, brown sugar, and butter in a small saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture thickens slightly to form a glossy glaze. Remove from heat and keep warm.
  6. Finish and Chill: Once the cheesecake has cooled to room temperature, drizzle the warm rum glaze generously over the caramelized bananas. Refrigerate the cheesecake for at least 4 hours or overnight to allow flavors to meld and the texture to firm up.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
  • Choose ripe but firm bananas for perfect caramelization without mushiness.
  • Avoid overbaking; the slight jiggle in the cheesecake’s center ensures a creamy texture.
  • Cool the cheesecake gradually to prevent cracks by leaving the oven door slightly open during initial cooling.
  • Keep the rum glaze warm when drizzling for easy pouring and a shiny finish.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free crust option)

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 220 mg
  • Fat: 32 g
  • Saturated Fat: 19 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 140 mg

Keywords: caramelized banana cheesecake, rum glaze, banana dessert, creamy cheesecake, tropical dessert, boozy glaze