This Caramelized Banana Cheesecake with Rum Glaze combines the rich creaminess of traditional cheesecake with the deep, sweet flavor of caramelized bananas and a warm kick of rum. A buttery graham cracker crust serves as the perfect base for the silky banana cheesecake, finished with a glossy rum glaze that adds a touch of indulgence. Perfect for holidays, dinner parties, or when you want to treat yourself to something unforgettable.
Prep & Cook Time
Step Time
Prep Time 30 minutes
Cooking Time 1 hour 15 min
Cooling Time 1 hour
Chill Time 4+ hours
Total Time ~6-7 hours
🔧 Equipment Needed
9-inch springform pan
Mixing bowls
Electric mixer or stand mixer
Spatula
Saucepan
Baking sheet
Parchment paper
Cooling rack
Food processor or rolling pin (for crust)
🛒 Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Caramelized Bananas:
3 ripe bananas, sliced
2 tbsp unsalted butter
¼ cup brown sugar
1 tbsp dark rum (optional)
Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
¾ cup sour cream
1 tsp vanilla extract
Pinch of salt
Caramelized bananas (from above), mashed
Rum Glaze:
¼ cup dark rum
¼ cup brown sugar
2 tbsp unsalted butter
1 tsp vanilla extract
Pinch of salt
🍌 Ingredient Notes
Bananas: Use ripe bananas with brown spots for maximum sweetness and flavor.
Cream Cheese: Full-fat works best for a creamy texture.
Rum: Adds depth to both the banana caramel and glaze. Can be left out or substituted with a tsp of vanilla + water.
Crust: Graham crackers can be swapped for vanilla wafers or crushed Biscoff cookies for added spice.
👩🍳 Instructions
1. Make the Crust:
Preheat oven to 325°F (163°C).
Mix graham crumbs, sugar, and melted butter in a bowl.
Press mixture into the bottom and slightly up the sides of the springform pan.
Bake for 10 minutes. Remove and let cool.
2. Caramelize the Bananas:
In a skillet, melt butter over medium heat.
Add brown sugar and stir until bubbling.
Add sliced bananas and cook 3–4 minutes until softened and golden.
Stir in rum (careful — it may flame briefly).
Let cool, then mash and set aside.
3. Prepare the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth.
Add sugar and mix until combined.
Beat in eggs one at a time.
Add sour cream, vanilla, salt, and mashed caramelized bananas. Mix until smooth.
4. Bake the Cheesecake:
Pour filling into cooled crust.
Wrap pan in foil and place in a larger baking dish filled with hot water (water bath).
Bake for 60–70 minutes until edges are set and center is slightly jiggly.
Turn off oven, crack door, and let cheesecake cool for 1 hour inside.
Remove, cool fully on a rack, then chill at least 4 hours or overnight.
5. Make the Rum Glaze:
In a saucepan, combine rum, brown sugar, and butter.
Simmer for 5 minutes until thickened slightly.
Remove from heat, stir in vanilla and salt.
Cool slightly, then pour over chilled cheesecake before serving.
🥄 Nutrition Facts (Approx. per slice, 12 slices)
Nutrient Amount
Calories 480
Fat 32g
Saturated Fat 18g
Carbohydrates 42g
Sugar 32g
Protein 6g
Fiber 1g
Sodium 250mg
Values are estimates and may vary based on ingredients used.
💡 Tips & Variations
Tips:
Water Bath Tip: Prevent cracks by using a water bath and not overbaking.
Room Temp Ingredients: Ensure cream cheese, eggs, and sour cream are room temperature for a smooth batter.
No-Rum Version: Replace rum with banana liqueur, or simply omit and use extra vanilla.
Variations:
Bourbon Glaze: Swap rum for bourbon for a smoky flavor.
Nut Crust: Add crushed pecans or walnuts to the crust for crunch.
Chocolate Drizzle: Drizzle dark chocolate over the glaze for a banana-split vibe.
Mini Cheesecakes: Bake in muffin tins with liners for individual servings (reduce baking time to ~25 minutes).
