Caramelized Banana Cheesecake with Rum Glaze

I still remember the first time I made this Caramelized Banana Cheesecake with Rum Glaze. It was during a small weekend gathering, and I wanted something that felt comforting, rich, and slightly elegant—but not overcomplicated. I had a bunch of overripe bananas on the counter, and instead of going for the usual banana bread, I decided to experiment with cheesecake. The result was pure magic. That creamy filling, the hint of caramelized fruit, and the silky glaze made it one of my most-requested desserts ever since.

What makes this recipe stand out is its warm, nostalgic flavor. The bananas, once caramelized, develop a deep richness that pairs beautifully with the tang of the cream cheese. And the glaze—traditionally made with rum—adds a finishing touch that ties everything together. Of course, I’ve adapted the original recipe to remove any alcohol, so everyone can enjoy it.

Why You Will Love This Recipe

This cheesecake is indulgent yet accessible. It’s not the kind of dessert that requires hours of technical baking skills or hard-to-find ingredients. It’s approachable, satisfying, and perfect for making an impression—whether you’re hosting friends, celebrating a birthday, or simply treating yourself after a long week.

The smooth texture of the cheesecake is contrasted by the slight chew of the caramelized banana topping, which adds both depth and character. And the glaze, made with rum extract or a caramel alternative, enhances the entire dessert without overwhelming it.

Versatile

One of the things I appreciate most about this cheesecake is its flexibility. You can adapt it to different seasons—adding spices like cinnamon or nutmeg in the fall, or topping it with fresh berries in the summer. If you prefer a nutty crunch, you can sprinkle chopped pecans or walnuts on top. And it works equally well as a full-size cheesecake or in individual jars for easy serving.

Affordable

This recipe uses budget-friendly ingredients that are easy to find in any local grocery store. Overripe bananas, which are often discarded, become the star here. Cream cheese, sugar, eggs, and graham crackers are staples in most kitchens, making this a cost-effective dessert that tastes like it came from a gourmet bakery.

Ingredients for the Recipe

Here’s what you’ll need to prepare the Caramelized Banana Cheesecake with Rum Glaze:

• 3 ripe bananas (for caramelizing)

• 1 tablespoon unsalted butter

• 2 tablespoons brown sugar

• 2 teaspoons rum extract (or caramel syrup as alternative)

• 2 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 1/4 cup heavy cream

• 1 1/2 cups graham cracker crumbs

• 1/4 cup melted butter (for the crust)

• Pinch of salt

How to Prepare This Recipe

Preparing this Caramelized Banana Cheesecake with Rum Glaze is simpler than it looks, and I always find it rewarding to follow each step carefully. This recipe is quick and easy, and you can customize it to your taste. Many people love this dessert because it balances creamy, fruity, and sweet flavors perfectly.

Step-by-Step Instructions for Preparation

1. Preheat the oven and prepare the crust:
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

2. Caramelize the bananas:
Peel the bananas and slice them into thick rounds. Heat the butter in a skillet over medium heat. Add the brown sugar and stir until it melts and starts to bubble gently. Place the banana slices in the skillet in a single layer. Cook for about 2-3 minutes on each side until they turn golden brown and caramelized. Remove from heat, stir in the rum extract or caramel syrup, and set aside to cool slightly.

3. Prepare the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined. Make sure not to overmix; the batter should be smooth.

4. Assemble the cheesecake:
Pour half of the cheesecake filling over the prepared crust in the springform pan. Arrange half of the caramelized bananas evenly on top of the filling. Carefully pour the remaining cheesecake batter over the bananas. Finally, add the remaining caramelized bananas on top, gently pressing them into the batter.

5. Bake the cheesecake:
Place the springform pan on a baking sheet and bake in the preheated oven for about 55 to 65 minutes. The edges should be set, but the center will still jiggle slightly when you gently shake the pan. Avoid opening the oven during baking to prevent cracking.

6. Cool and chill:
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This slow cooling prevents cracks. Remove the cheesecake from the oven, run a knife around the edges to loosen it, and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight.

7. Prepare the glaze and serve:
Before serving, gently warm some caramel syrup or prepare a simple glaze using rum extract mixed with powdered sugar and a little water. Drizzle this glaze over the chilled cheesecake. Slice and enjoy!

Quick and Easy

Despite sounding intricate, this recipe comes together quickly once you organize your ingredients. Caramelizing the bananas takes just a few minutes, and assembling the cheesecake is straightforward. The slow baking and chilling are essential, but they require no active effort.

Customizable

You can customize this cheesecake by adding chopped nuts to the crust or sprinkling them over the glaze for extra texture. If you prefer a lighter dessert, try using low-fat cream cheese or substitute the heavy cream with Greek yogurt. For a non-dairy version, you can use plant-based cream cheese and coconut cream.

Popular with Many People

Since I started sharing this recipe, it has become a favorite for celebrations and casual get-togethers alike. The unique combination of caramelized bananas and creamy cheesecake surprises many, and the glaze adds a touch of sophistication without being overpowering. Everyone from kids to adults enjoys it, making it a versatile choice for any occasion.

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FAQs

Q: Can I use fresh bananas instead of caramelized bananas?
A: While fresh bananas can be used, caramelizing them enhances their sweetness and adds a rich, deep flavor that complements the cheesecake perfectly. Fresh bananas may taste less intense and can turn brown quickly.

Q: What can I use as a substitute for rum extract?
A: You can replace rum extract with caramel syrup, vanilla extract, or even a small amount of maple syrup to maintain a sweet, flavorful glaze without alcohol.

Q: How do I prevent the cheesecake from cracking?
A: To avoid cracks, bake the cheesecake slowly at a low temperature, avoid opening the oven door during baking, and cool it gradually by leaving it in the oven with the door slightly open after baking.

Q: Can I make this cheesecake ahead of time?
A: Yes! In fact, this cheesecake tastes even better the next day. Prepare it a day in advance, keep it refrigerated, and add the glaze just before serving.

Q: How should I store leftover cheesecake?
A: Cover the cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 4 days.