Rich, velvety cheesecake meets the deep sweetness of caramelized bananas and a bold kick of rum glaze in this show-stopping dessert. Each slice is a decadent celebration of texture and flavor—from the creamy, slightly tangy cheesecake base to the gooey, golden banana topping that melts in your mouth. The buttery graham crust anchors it all with just the right crunch.

This is not your average cheesecake. The bananas are pan-seared to perfection until golden brown, then drenched in a warm rum glaze that thickens into a syrupy dream. When spooned over the chilled cheesecake, it creates a mouthwatering contrast of warm and cool, sticky and smooth. It’s the kind of dessert that makes a grand finale, perfect for special occasions or when you’re just craving something a little extra.

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

Next-Level Flavor: The fusion of creamy cheesecake and rum-soaked bananas is unforgettable.
Texture Magic: Silky cheesecake, crisp crust, and tender banana bites—every spoonful surprises.
Impressive Yet Simple: It looks like it came from a bakery, but it’s totally doable at home.
Perfect for Banana Lovers: A new, indulgent way to enjoy ripe bananas.
Party-Perfect: Ideal for birthdays, holidays, or just spoiling yourself.

Preparation Phase & Tools to Use

To bring this Caramelized Banana Cheesecake with Rum Glaze to life, a few kitchen tools are absolutely essential. Each plays a key role in helping you create that perfect texture and presentation:

Springform Pan (9-inch): Crucial for cheesecake! This pan allows you to release the cake without damaging those delicate sides.
Electric Mixer or Stand Mixer: Blends your cream cheese to ultra-smooth perfection—no lumps allowed.
Food Processor or Rolling Pin & Bag: For crushing graham crackers into that fine, buttery crust.
Heavy-Bottomed Skillet: This is where the caramelized banana magic happens. A good skillet distributes heat evenly and prevents burning.
Medium Saucepan: You’ll need this to prepare the rum glaze until it thickens just right.
Mixing Bowls: Various sizes for prepping crust, filling, and toppings.
Rubber Spatula: Helps you scrape every creamy bit into your pan with no waste.
Cooling Rack: Cheesecake needs to cool gradually to avoid cracks—this allows air to circulate underneath.
Aluminum Foil: Wrap your pan for a water bath and to protect the crust from overbaking.

Preparation Tips

Room Temperature Ingredients: Let your cream cheese, eggs, and sour cream come to room temperature before mixing. It makes the batter smoother and prevents overmixing.
Don’t Skip the Water Bath: It keeps the baking environment humid and ensures even, gentle cooking—no dry or cracked cheesecake here.
Chill Overnight: Letting the cheesecake rest in the fridge overnight helps it set properly and intensifies the flavors.
Caramelize Bananas Last: Do this just before serving or shortly before so they stay glossy and fresh-looking.
Use Overripe Bananas: They caramelize beautifully and give a naturally sweet, deep flavor.

Ingredients for This Caramelized Banana Cheesecake with Rum Glaze

For the Graham Crust:

1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ tsp cinnamon (optional)
6 tbsp unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1 tbsp all-purpose flour
Pinch of salt

For the Caramelized Bananas:

3 ripe but firm bananas, cut into thick slices or chunks
2 tbsp unsalted butter
¼ cup brown sugar
Pinch of cinnamon
Splash of vanilla extract

For the Rum Glaze:

⅓ cup dark rum
¼ cup brown sugar
1 tbsp butter
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Optional Garnish:

Sea salt flakes
Whipped cream
Crushed toasted pecans

Step 1: Prepare the Graham Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon (if using). Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool slightly.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese until completely smooth. Add sugar and mix until fluffy. Blend in vanilla extract, then add eggs one at a time, mixing just until incorporated. Stir in sour cream, flour, and a pinch of salt. Mix until everything is smooth and creamy—avoid overmixing.

Step 3: Bake the Cheesecake

Wrap the outside of your springform pan tightly with aluminum foil to prevent water from seeping in. Pour the filling over the crust and smooth the top. Place the pan in a larger baking dish and add hot water to create a water bath. Bake for 55–65 minutes or until the center is just slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then remove and let it finish cooling at room temp before transferring to the fridge. Chill for at least 6 hours or overnight.

Step 4: Caramelize the Bananas

In a heavy skillet over medium heat, melt the butter. Add banana chunks and sprinkle with brown sugar and cinnamon. Let cook undisturbed for 2–3 minutes until golden and caramelized, then gently flip and cook the other side. Drizzle in vanilla extract, then remove from heat.

Step 5: Make the Rum Glaze

In a small saucepan, combine rum, brown sugar, and butter. Bring to a gentle simmer, stirring occasionally. If you want a thicker glaze, add the cornstarch slurry and simmer another 1–2 minutes until glossy and syrupy. Let cool slightly.

Step 6: Assemble and Serve

Arrange caramelized bananas over the chilled cheesecake. Drizzle generously with warm rum glaze. For extra flair, sprinkle with sea salt flakes or add a dollop of whipped cream. Slice and serve cold with warm glaze for maximum contrast and flavor.

Notes

Cheesecake Texture: For that rich, creamy consistency, don’t rush the mixing process—go slow and steady, especially with the eggs.
Chilling Time: Overnight chilling gives the cheesecake time to firm up and develop its full flavor. It’s worth the wait!
Custom Toppings: You can swap out bananas for sautéed apples, or even top with rum-roasted pineapple for a tropical twist.
Make Ahead: The cheesecake base can be made 2–3 days in advance. Just add the bananas and rum glaze before serving.
Alcohol-Free Option: Substitute the rum with apple juice or orange juice for a booze-free version of the glaze.

Watch Out for These Mistakes While Cooking

Overmixing the Batter: This can incorporate too much air and lead to cracks in your cheesecake. Mix just until smooth.
Skipping the Water Bath: It’s key to preventing dry edges and cracks. Wrap your pan well and don’t skip it.
Using Cold Ingredients: This can cause a lumpy batter. Always bring cream cheese, eggs, and sour cream to room temperature.
Opening the Oven Too Early: Sudden temperature changes can cause the cheesecake to collapse. Be patient!
Burning the Bananas: They caramelize quickly. Don’t step away—cook on medium heat and watch closely.
Adding Toppings to Warm Cheesecake: Always let the cheesecake chill fully before topping, or things will slide off.
Overbaking: Slight jiggle in the center is a good thing. It will firm up as it cools.
Forgetting to Cool Gradually: Drastic temperature drops can cause cracks. Let it cool slowly in the oven with the door open.

What to Serve With Caramelized Banana Cheesecake with Rum Glaze

This cheesecake is already a star, but pairing it with the right flavors can make your dessert table unforgettable. Whether you’re building a dessert spread or serving it solo, here are a few delicious ideas:

8 Recommendations

Fresh Berries
The tartness of raspberries, blueberries, or strawberries balances the rich sweetness beautifully.
Espresso or Strong Coffee
A dark roast or espresso cuts through the decadence and elevates the dessert experience.
Toasted Coconut Flakes
Sprinkle on top or serve on the side for added crunch and tropical flavor.
Vanilla Bean Ice Cream
Cold, creamy ice cream next to warm bananas and rum glaze is dessert harmony.
Dark Chocolate Shavings
Adds a bit of bitterness that enhances the sweetness without overwhelming it.
Salted Caramel Sauce
If you’re really going all out, an extra drizzle of warm caramel ties everything together.
Spiced Whipped Cream
Cinnamon or nutmeg-infused whipped cream adds warm, cozy notes that echo the glaze.
Roasted Nuts
Chopped pecans or walnuts bring texture and a nutty contrast that complements the crust and glaze.

Storage Instructions

Refrigerator: Store the cheesecake covered in the refrigerator for up to 5 days. Use plastic wrap or a cake container to keep it fresh and prevent it from absorbing any odors. For best texture, keep the caramelized bananas and rum glaze separate until just before serving if you’re making it ahead.

Freezer: Yes, you can freeze it! Freeze the cheesecake (without the banana topping) by wrapping it tightly in plastic wrap and foil. It’ll keep well for up to 2 months. Thaw overnight in the fridge, then add freshly caramelized bananas and glaze when ready to serve.

Reheating: Not needed for the cheesecake, but if you want to warm the rum glaze, heat it gently in a saucepan or microwave for about 20–30 seconds before pouring it over the chilled cake.

Estimated Nutrition (per slice, based on 12 servings)

Calories: ~480
Total Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
Sodium: 280mg
Carbohydrates: 42g
Sugar: 30g
Protein: 6g

Note: Nutrition values are approximate and will vary depending on ingredients and serving size.

Frequently Asked Questions

1. Can I make this cheesecake without rum?

Absolutely! You can substitute the rum in the glaze with apple juice, orange juice, or even maple syrup for a non-alcoholic version. You’ll still get that rich, caramel-like flavor.

2. Do I need to use a water bath for baking the cheesecake?

Yes, it’s highly recommended. The water bath ensures even baking and prevents cracks on the surface. It also keeps the texture incredibly smooth and moist.

3. Can I use store-bought caramelized bananas or topping instead?

You could, but homemade caramelized bananas are much fresher, richer, and offer better flavor. Plus, they’re quick to make with just a few ingredients.

4. What’s the best cream cheese for cheesecake?

Full-fat brick-style cream cheese is best for a dense, creamy texture. Avoid whipped or low-fat versions—they can change the consistency of the cheesecake.

5. How can I tell when the cheesecake is done baking?

The edges should be set while the center still has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking—it can make the texture dry and cause cracking.

6. Can I make the cheesecake base ahead of time?

Yes! The cheesecake (without topping) can be made 2–3 days ahead. Just chill it in the fridge, and add the bananas and glaze right before serving.

7. Can I use a different crust instead of graham crackers?

Definitely. Try crushed digestive biscuits, vanilla wafers, or even a gingersnap crust for a spicy twist.

8. Do I need to refrigerate leftovers with the bananas on top?

Yes, always refrigerate leftovers. If the bananas are already on top, they’ll soften more over time, but the dessert will still be delicious for a couple of days.

Conclusion

This Caramelized Banana Cheesecake with Rum Glaze is a dessert worth savoring. It’s rich, elegant, and unexpectedly easy to pull off—ideal for impressing guests or treating yourself. From the buttery graham crust to the silky filling and dramatic banana topping, every bite is a full-on experience. Whether you’re baking for a holiday, birthday, or just because, this cheesecake delivers a delicious mix of comfort and indulgence with a tropical twist.