Caramelized Banana Cheesecake Rum Glaze

Caramelized Banana Cheesecake Rum Glaze is a show-stopping dessert that balances creamy cheesecake with warm, boozy caramelized bananas. This version is easy to follow, perfect for weekend baking, and makes a beautiful centerpiece for family gatherings or holiday tables. If you love caramelized fruit as a topping, try this caramelized apples recipe for another crowd-pleasing idea that uses the same technique.

Why You’ll Love This Caramelized Banana Cheesecake Rum Glaze:

• Silky, rich cheesecake filling with a buttery graham crust
• Warm caramelized bananas add cozy, sticky sweetness and a hint of rum
• Easy-to-make steps that are great for bakers of all levels
• Makes-ahead friendly — bake, chill, and finish with bananas when ready
• Family-friendly and perfect for special occasions or simple weekend treats

Ingredients Needed :

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

Cheesecake Filling

• 1 cup sugar
• 3 (8 oz) packages cream cheese, softened
• 1 teaspoon vanilla extract
• 3 large eggs

Caramelized Bananas & Rum Glaze

• 3 bananas, sliced
• ¼ cup brown sugar
• ¼ cup rum

Topping

• 1 cup heavy cream

Step-by-Step Instructions :

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
3. In a large bowl, beat the cream cheese with sugar and vanilla until smooth.
4. Add eggs one at a time, mixing well after each addition. Pour the cheesecake mixture over the crust.
5. Bake for 50-60 minutes or until the center is set.
6. While the cheesecake cools, heat a skillet over medium heat, add bananas and brown sugar, cooking until the bananas are caramelized.
7. Pour rum over the bananas and flambe if desired.
8. Once cooled, top the cheesecake with caramelized bananas and whipped heavy cream.
9. Chill until ready to serve.

Serving Suggestions Caramelized Banana Cheesecake Rum Glaze

Serve slices chilled with a spoonful of warm caramelized bananas and a dollop of whipped cream. For a brunch or dessert board, pair this cheesecake with coffee or a lightly spiced tea. If you want another caramelized-fruit pairing, check out a similar technique in this caramelized fruit tutorial to swap fruits and flavors.

Tips for SuccessCaramelized Banana Cheesecake Rum Glaze

• Use room-temperature cream cheese for the smoothest filling; it whips up faster and avoids lumps.
• Press the crust firmly and evenly into the pan to prevent cracks and create a sturdy base.
• Cool the cheesecake gradually: turn off the oven and leave the door cracked for 30 minutes before removing to reduce cracking.
• When caramelizing bananas, use a wide skillet and don’t overcrowd — bananas should brown, not steam.
• If you plan to flambe, remove the pan from the heat source before adding rum and ignite carefully, or simply simmer the rum to burn off alcohol. Also see this caramelizing guide for timing tips you can adapt.

variation (if any)

• Chocolate Swirl: Gently fold ½ cup melted bittersweet chocolate into half the filling for a marbled effect.
• Rum-Raisin: Soak ½ cup raisins in extra rum and fold into the filling for texture and boozy depth.
• Tropical Twist: Swap 1 banana for sliced mango for a bright, tropical topping.

FAQs

Q: Can I make the cheesecake ahead of time?
A: Yes — bake and chill the cheesecake up to 3 days in advance. Add the warm caramelized bananas just before serving for best texture.

Q: How do I avoid a cracked cheesecake top?
A: Avoid overmixing, bake at the correct temperature, and cool slowly (leave the oven door slightly open after turning the oven off for 30 minutes).

Q: Is there a non-alcoholic option for the rum glaze?
A: Absolutely — substitute ¼ cup apple juice or orange juice and cook down to concentrate the flavor, or simply skip the alcohol and use an extra tablespoon of brown sugar with a squeeze of lemon.

Q: Can I freeze this cheesecake?
A: Yes — wrap well and freeze for up to 2 months. Thaw in the refrigerator overnight and top with freshly caramelized bananas before serving.

Caramelized Banana Cheesecake Rum Glaze

A show-stopping dessert that features creamy cheesecake topped with warm, boozy caramelized bananas, perfect for special occasions or weekend treats.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Crust

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted

For the Cheesecake Filling

• 1 cup sugar
• 3 packages cream cheese, softened (8 oz each) Use room temperature for best results
• 1 teaspoon vanilla extract
• 3 large eggs

For the Caramelized Bananas & Rum Glaze

• 3 bananas, sliced
• 0.25 cups brown sugar
• 0.25 cups rum Can be substituted with apple juice or orange juice

For the Topping

• 1 cup heavy cream For whipping

Method

 

Preparation

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
3. In a large bowl, beat the cream cheese with sugar and vanilla until smooth.
4. Add eggs one at a time, mixing well after each addition. Pour the cheesecake mixture over the crust.
5. Bake for 50-60 minutes or until the center is set.

Caramelizing Bananas

1. While the cheesecake cools, heat a skillet over medium heat, add bananas and brown sugar, cooking until the bananas are caramelized.
2. Pour rum over the bananas and flambe if desired.

Serving

1. Once cooled, top the cheesecake with caramelized bananas and whipped heavy cream.
2. Chill until ready to serve.

Notes

This cheesecake can be made ahead of time, and it's important to cool it gradually to avoid cracking. Press the crust firmly for a sturdy base.