This caramelized banana cheesecake with a warm rum glaze combines the creamy density of a classic baked cheesecake with quick, buttery caramelized bananas and a glossy boozy sauce. I’ve made this several times for family gatherings — the rum glaze cuts the richness and the bananas add bright, toasted sweetness that everyone smiles about. If you enjoy banana-forward desserts, this feels like a grown-up riff on banana pudding cheesecake with an elegant finish.
Why Make This Recipe
- Incredible contrast: silky cheesecake, sticky caramelized bananas, and a shiny rum glaze make every bite layered and interesting.
- Crowd-pleaser for holidays or dinner parties — it looks impressive but is straightforward to pull off.
- Make-ahead friendly: the cheesecake can chill overnight, so you’re not rushed the day of serving.
- Uses simple pantry ingredients (butter, brown sugar, bananas, rum) for maximum flavor without exotic shopping.
- Personal insight: I love this because the quick caramelization step transforms ordinary bananas into something that tastes like candy, and the rum glaze brings it all together.
Recipe Overview
Prep time: 30 minutes (plus 15 minutes active for caramelizing bananas)
Cook time: 50–60 minutes for cheesecake; 5–10 minutes for glaze
Total time: About 5 hours (includes 4+ hours chill)
Servings: 8–10 slices
Difficulty: Medium — requires a water bath and careful chilling
Method: Baked cheesecake in a 9-inch springform pan, topped with pan-caramelized bananas and finished with a stovetop rum caramel glaze.
My Experience Making This Recipe
While testing, I learned that slightly underbaking by 5–7 minutes helps avoid cracks and gives a creamier texture after chilling. I also discovered that searing bananas quickly on high heat keeps them intact and glossy; cook them too long and they collapse.
How to Make Caramelized Banana Cheesecake Rum Glaze
Start with a standard graham- or cookie-crust pressed into a 9-inch springform pan and prebaked at 350°F (175°C) for 8 minutes. Make the cheesecake filling with room-temperature cream cheese, sugar, eggs, and a splash of vanilla, then bake in a water bath at 325°F (160°C) for 50–60 minutes until the edges are set and the center still slightly wobbly. Chill at least 4 hours. For the bananas, sauté halved or thick-sliced bananas in 2 tbsp butter and 2 tbsp brown sugar over medium-high heat for 1–2 minutes per side until golden. Finish them with a splash (1–2 tbsp) of dark rum and let it reduce briefly. For the glaze, combine 1/4 cup dark brown sugar, 2 tbsp butter, 2 tbsp dark rum, and 2 tbsp heavy cream in a small saucepan and simmer 3–5 minutes until slightly thickened; reduce heat if it bubbles too aggressively.
Expert Tips for Success
- Use room-temperature cream cheese and eggs to achieve a smooth filling with no lumps; beat on low speed to avoid incorporating too much air.
- Bake in a water bath (wrap the pan bottom in foil) to regulate temperature and minimize cracks; preheat water to hot but not boiling.
- For a glossy glaze, don’t boil hard — simmer gently and remove from heat as it thickens; it will thicken more while cooling.
- Choose bananas that are ripe but firm (yellow with few brown flecks) so they caramelize without turning mushy.
- If you want precision, use an instant-read thermometer: cheesecake is done when center reaches around 150°F (65°C).
How to Serve Caramelized Banana Cheesecake Rum Glaze
- Serve chilled slices with a drizzle of warm rum glaze and two caramelized banana halves on top for an elegant plate.
- Add a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to balance richness.
- Garnish with toasted pecans or flaked sea salt for texture and contrast.
- This dessert is great for birthdays, dinner parties, or a holiday brunch when you want something special but make-ahead friendly.
Storage and Reheating Guide
Refrigerator: Keep cheesecake covered tightly with plastic wrap or in an airtight container for up to 4 days. Store bananas and glaze separately if possible to preserve texture.
Freezing: Wrap individual slices in plastic and foil, or freeze the whole cheesecake well-wrapped for up to 1 month. Thaw overnight in the fridge.
Reheating: Warm the rum glaze gently in a small saucepan; warm slices in a 300°F (150°C) oven for 8–10 minutes if you prefer slightly warm cheesecake. Avoid microwaving for long periods — short 10–20 second bursts work if needed.
Recipe Variations
- Gluten-free: Swap the crust for gluten-free graham crackers or almond flour crust (use 1 1/2 cups almond flour, 3 tbsp sugar, 6 tbsp melted butter).
- Dairy-free: Use cream-cheese-style plant-based alternatives and coconut cream for the glaze; texture will be slightly different but tasty.
- Booze-free: Replace the rum in the glaze and banana deglaze with apple juice or orange juice reduced to thicken.
- Mini versions: Make 8–10 mini cheesecakes in a muffin tin for individual portions; bake 25–30 minutes at 325°F (160°C). For more banana-cheesecake ideas, I’ve also referenced a quick oats-based approach in my other recipes like caramelized banana split oats.
Nutritional Highlights
- This dessert is calorie-dense and rich in fat and sugar; enjoy in small portions as an occasional treat.
- Bananas add potassium and natural fruit sweetness; using moderate sugar in the recipe helps balance flavor.
- Allergen note: contains dairy and eggs; crust may contain gluten and nuts if substituted. Portion guidance: 1 slice (1/8–1/10 of cake) is reasonable for sharing.
Troubleshooting Common Issues
- Cracked cheesecake: If you see small cracks, a water bath and avoiding overmixing help; brush a thin layer of warmed jam over the top to hide minor cracks.
- Runny glaze: Simmer the glaze a little longer until it coats the back of a spoon, or add 1 tsp cornstarch slurry (1:1 with water) and simmer 1 minute.
- Mushy bananas: Use firmer bananas and caramelize quickly over medium-high heat; don’t stir continuously — let them sear 1–2 minutes per side.
Frequently Asked Questions
Q: Can I use flavored rum or liqueur in the glaze?
A: Yes — dark rum adds depth, while spiced rum or banana liqueur will amplify warm spices and banana aroma. Use the same amount (1–2 tbsp) and taste as you go to avoid overpowering the cheesecake.
Q: How long should the cheesecake chill before serving?
A: Chill at least 4 hours, but ideally overnight. Thorough chilling (6–12 hours) firms the texture and improves slicing cleanly.
Q: Can I caramelize the bananas ahead of time?
A: Yes — caramelized bananas keep 24 hours refrigerated in a sealed container. Rewarm briefly in a skillet or under a broiler for 1–2 minutes to refresh gloss before serving.
Q: Do I need to flame the rum when deglazing the bananas?
A: No — flaming adds drama but isn’t required. Pour the rum in, let it reduce for 30–60 seconds, and simmer to cook off alcohol; this is safer and just as flavorful.
For a lighter banana-cheesecake bite or inspiration for different presentations, check out my tested mini bites and related banana cheesecake recipes like cheesecake banana pudding bites and the southern-style versions at banana pudding cheesecake southern-style dessert dream and Southern-style banana pudding cheesecake.
Print
Caramelized Banana Cheesecake with Rum Glaze
- Total Time: 300 minutes
- Yield: 8-10 slices 1x
- Diet: Vegetarian
Description
A creamy baked cheesecake topped with caramelized bananas and a warm rum glaze, perfect for special occasions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3 tbsp butter (for caramelizing bananas)
- 2 tbsp brown sugar (for caramelizing bananas)
- 4 ripe bananas, halved or thick-sliced
- 2 tbsp dark rum (for caramelizing bananas)
- 1/4 cup dark brown sugar (for glaze)
- 2 tbsp butter (for glaze)
- 2 tbsp dark rum (for glaze)
- 2 tbsp heavy cream (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl to form the crust; press into a 9-inch springform pan and bake for 8 minutes.
- In a large bowl, beat room-temperature cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, mixing on low, and then add vanilla extract.
- Prepare a water bath by wrapping the bottom of the pan in foil. Pour the cheesecake filling into the crust and bake at 325°F (160°C) for 50–60 minutes until edges are set and center is slightly wobbly. Chill for at least 4 hours.
- For caramelized bananas, heat 3 tbsp butter and 2 tbsp brown sugar in a skillet over medium-high heat. Sauté the bananas for 1–2 minutes per side until golden and caramelized. Add 2 tbsp dark rum and let it reduce briefly.
- To make the glaze, combine 1/4 cup dark brown sugar, 2 tbsp butter, 2 tbsp dark rum, and 2 tbsp heavy cream in a saucepan. Simmer for 3–5 minutes until slightly thickened.
- Serve chilled slices of cheesecake topped with a drizzle of warm rum glaze and two caramelized banana halves.
Notes
For a glossy glaze, simmer gently without boiling hard. Store any leftovers separately to preserve texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg