When I first made this Caramelized Banana Cheesecake with Rum Glaze, I knew I had stumbled upon something truly special. It’s the kind of dessert that makes you pause after the first bite—rich, creamy cheesecake meets the golden sweetness of bananas caramelized to perfection, all bathed in a luscious rum glaze that tastes like indulgence on a spoon. The combination is dreamy, comforting, and totally unexpected in the best way.

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This recipe was born out of my love for transforming simple ingredients into show-stopping treats. I had ripe bananas sitting on the counter and a craving for cheesecake, and the rest just came together like magic. The rum glaze adds a bold kick that cuts through the sweetness, making it elegant enough for dinner parties but cozy enough to enjoy curled up on the couch.

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

This dessert is a beautiful blend of smooth, creamy textures and deep, caramelized flavors. The bananas turn delightfully sticky and sweet in the skillet, while the rum glaze adds a luxurious, grown-up touch. Whether you’re a cheesecake fanatic or just want to impress someone special, this recipe delivers every single time.

It’s a showstopper for any gathering.
The rum glaze adds a bold, boozy note.
Caramelized bananas bring intense flavor and visual appeal.
The cheesecake base is creamy, smooth, and foolproof.
It’s make-ahead friendly—perfect for stress-free entertaining.

What Kind of Cream Cheese Should I Use?

For the smoothest, most luscious texture, I always go with full-fat block-style cream cheese. The kind that comes in foil, not the whipped version in a tub. It makes all the difference in creating that rich, velvety cheesecake base. If you want the cheesecake to hold its shape and have that classic creamy bite, this is the way to go. I let mine soften at room temperature for at least an hour before mixing—this ensures a super-smooth batter without lumps.

Options for Substitutions

This recipe is flexible enough to accommodate a few swaps, depending on what you have on hand or dietary needs:

Cream Cheese: If you’re dairy-free, go for a plant-based cream cheese alternative, but make sure it’s thick and designed for baking.
Bananas: No ripe bananas? Try using ripe plantains or even sautéed apples for a fall twist.
Rum: Not into alcohol? Use a splash of vanilla extract or dark rum extract instead—it still gives a lovely depth.
Graham Cracker Crust: Feel free to switch it up with crushed vanilla wafers, chocolate cookies, or even a spiced ginger snap base.
Brown Sugar: Coconut sugar works beautifully here for a slightly nutty note in both the bananas and the glaze.

These options make the dessert more approachable without sacrificing any of the flavor magic.

Ingredients for This Caramelized Banana Cheesecake with Rum Glaze

Each ingredient in this dessert plays a key role in building flavor and texture—from the creamy base to the sticky-sweet topping. Here’s what you’ll need and why it matters:

Cream Cheese: The heart of the cheesecake, bringing that rich, silky texture we all love. Full-fat cream cheese is a must here for the right consistency and flavor.
Granulated Sugar: It sweetens the cheesecake base and balances the tanginess of the cream cheese.
Eggs: These give structure to the cheesecake, helping it set while keeping the filling smooth and custardy.
Sour Cream: Adds a tangy note and makes the texture ultra creamy and light.
Vanilla Extract: A hint of vanilla enhances every layer—from the filling to the glaze.
Ripe Bananas: Their natural sweetness and soft texture caramelize beautifully for the topping, making them the star of the show.
Brown Sugar: Used to caramelize the bananas and in the rum glaze—its molasses depth gives everything a warm, cozy richness.
Butter: Essential for the caramelization process, it helps turn sugar into silky sauce and gives a glossy finish.
Dark Rum: Adds a bold, boozy punch to the glaze that cuts through the sweetness and makes the flavors pop.
Cornstarch (optional): Helps thicken the glaze if needed, keeping it smooth and pourable.
Graham Crackers (for the crust): Crushed and mixed with butter to make a solid, slightly sweet base that supports the creamy filling.
Melted Butter (for the crust): Binds the crust together and gives it that toasty, buttery bite.

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Step 1: Prepare the Crust

Start by crushing your graham crackers until they resemble fine crumbs. Mix them with melted butter and a pinch of sugar until the texture is like wet sand. Press the mixture firmly into the bottom of a springform pan, creating an even base. Bake the crust at 350°F (175°C) for about 8 minutes, then set it aside to cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s completely smooth. Add granulated sugar and mix again until creamy. Then add the eggs one at a time, mixing just until each one is incorporated. Gently fold in the sour cream and vanilla extract. The batter should be silky and lump-free.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust. Tap the pan lightly on the counter to release any air bubbles. Bake the cheesecake in a preheated oven at 325°F (163°C) for about 55–65 minutes. The edges should be set while the center has a slight jiggle. Turn the oven off, crack the door, and let it cool inside for an hour before transferring it to the fridge for at least 4 hours (overnight is even better).

Step 4: Caramelize the Bananas

Slice ripe bananas into thick chunks. In a skillet over medium heat, melt butter and add brown sugar. Stir until the sugar dissolves and begins to bubble. Add the banana chunks and cook for a few minutes on each side until deeply golden and glossy. Remove from heat and set aside.

Step 5: Make the Rum Glaze

In a small saucepan, combine brown sugar, butter, and a splash of dark rum. Simmer gently until the sugar is dissolved and the glaze thickens slightly. If you prefer a thicker consistency, stir in a touch of cornstarch slurry and cook for another minute or two. Remove from heat and let it cool slightly.

Step 6: Assemble and Serve

Once the cheesecake is fully chilled, gently arrange the caramelized bananas on top. Drizzle the warm rum glaze over the bananas, letting it drip down the sides. Slice and serve while the glaze is still slightly warm—every bite is a melt-in-your-mouth moment.

How Long to Cook the Caramelized Banana Cheesecake with Rum Glaze

The cheesecake itself needs to bake low and slow for that perfectly smooth texture. You’ll want to bake it at 325°F (163°C) for 55 to 65 minutes. The edges should be set, but the center should still have a soft jiggle—that’s your sign it’s done. After baking, let it sit in the oven with the door slightly open for another 1 hour to avoid sudden temperature changes that can cause cracking. Then chill in the fridge for at least 4 hours, or ideally overnight, to let it set completely.

The bananas and rum glaze take less than 10 minutes on the stovetop. I usually prepare them just before serving for the freshest, most dramatic effect.

Tips for Perfect Caramelized Banana Cheesecake with Rum Glaze

Room Temperature Ingredients: Always start with softened cream cheese and room-temperature eggs. It ensures a silky smooth batter.
Don’t Overmix: Be gentle with the mixing—overmixing can lead to air bubbles and cracks in the cheesecake.
Use a Water Bath (Optional but Helpful): If you want extra insurance against cracking, bake the cheesecake in a water bath to maintain even temperature.
Let It Chill: Don’t rush the chilling process. The texture improves dramatically with time.
Ripe Bananas Only: The sweeter, the better! Underripe bananas won’t caramelize as nicely or taste as rich.
Watch the Glaze: Keep an eye on it—once the sugar dissolves and thickens, remove it from heat to avoid burning.
Add Bananas Just Before Serving: They look and taste best fresh out of the skillet.
Use a Hot Knife to Slice: Dip your knife in hot water and wipe it clean between slices for bakery-style presentation.

Watch Out for These Mistakes While Cooking

Even the most decadent desserts can go sideways if you’re not careful. Here’s what to avoid when making this Caramelized Banana Cheesecake with Rum Glaze:

Skipping the Chill Time: Cutting into the cheesecake before it’s fully set will ruin the texture. Be patient—it’s worth it.
Overbaking: If the top starts cracking or turns golden brown, it’s overdone. Take it out when the center is still a bit wobbly.
Cold Ingredients: Cream cheese straight from the fridge will clump. Let it soften at room temperature for smooth mixing.
Rushing the Banana Caramel: Cranking the heat too high will burn the sugar or make the bananas mushy. Medium heat is your friend.
Using Overripe Bananas: You want ripe, not mushy. Too soft and they’ll fall apart in the pan.
Not Tasting the Glaze: Adjust the rum to your liking—too much can overpower, too little and it loses its charm.
Uneven Crust: Press the crust firmly and evenly so it bakes properly and supports the cheesecake.
Skipping the Oven Cool-Down: Pulling the cheesecake out right after baking can cause cracks. Letting it rest slowly in the oven avoids shock.

What to Serve With Caramelized Banana Cheesecake with Rum Glaze?

1. Fresh Whipped Cream

A soft dollop of lightly sweetened whipped cream adds airy contrast to the dense, rich cheesecake.

2. Dark Roast Coffee

The bold bitterness of a hot cup of coffee balances the sweetness and enhances the rum notes.

3. Toasted Pecans or Walnuts

Sprinkle a handful over the top for crunch and nutty depth—it’s an effortless upgrade.

4. Vanilla Bean Ice Cream

Because cheesecake and warm bananas with cold ice cream? Yes, always yes.

5. Spiced Chai Tea

If you’re serving it after dinner, a warm spiced tea brings in cozy flavors without overpowering the dessert.

6. Chocolate Drizzle

For a dramatic plate, a swirl of dark chocolate sauce adds richness and pairs beautifully with banana and rum.

7. Fresh Berries

Strawberries or raspberries on the side provide a tart, juicy contrast to the sweet, creamy base.

8. Caramel Popcorn (for a fun twist!)

Top individual slices with a few pieces for an unexpected crunch and extra caramel love.

Storage Instructions

To keep your Caramelized Banana Cheesecake with Rum Glaze tasting as luxurious as day one, here’s how to store it properly:

Refrigerator: Store the cheesecake (without the banana topping) in an airtight container or tightly wrapped in plastic wrap for up to 5 days. Add the caramelized bananas and glaze just before serving to keep them fresh and vibrant.
Freezer: You can freeze the cheesecake base (without the topping) for up to 2 months. Wrap it in plastic wrap, then foil, and store it in a freezer-safe container. Thaw it in the fridge overnight before adding the bananas and rum glaze.
Leftover Topped Slices: If you’ve already added the bananas and glaze, they’ll still be good for about 1-2 days in the fridge, though the bananas may soften. Still tasty, but best enjoyed sooner rather than later.

Estimated Nutrition (Per Slice – based on 12 servings)

Please note, this is an estimate and may vary depending on exact ingredients used:

Calories: 430
Total Fat: 29g
Saturated Fat: 17g
Cholesterol: 110mg
Sodium: 220mg
Total Carbohydrates: 38g
Sugars: 26g
Protein: 6g
Fiber: 1g

This dessert is unapologetically rich and indulgent—definitely a treat to savor and share.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s better that way. The cheesecake base benefits from chilling overnight, and you can caramelize the bananas and make the glaze just before serving.

What type of rum is best for the glaze?

Dark rum works best—it’s bold, flavorful, and pairs beautifully with the caramel and bananas. Spiced rum is another great option for extra warmth.

Can I leave out the alcohol?

Yes, you can! Just substitute the rum with rum extract or vanilla extract. You’ll still get that rich, deep flavor without the booze.

Why did my cheesecake crack?

Cracks can happen from overmixing, overbaking, or cooling too quickly. Letting the cake rest in the oven with the door cracked after baking helps prevent this.

Do I need a water bath?

It’s not required, but it can help prevent cracking and give the cheesecake a super smooth texture. If you’re going for perfection, it’s worth the extra step.

How do I know when the cheesecake is done?

The edges should be set, but the center should have a gentle jiggle when you shake the pan. It will firm up as it cools and chills.

Can I use frozen bananas?

Not recommended. Frozen bananas tend to release too much moisture and won’t caramelize well. Fresh, ripe bananas are the way to go.

How do I cut clean slices?

Use a sharp knife dipped in hot water and wiped clean between each slice. It keeps the layers neat and presentation-worthy.

Conclusion

This Caramelized Banana Cheesecake with Rum Glaze is more than just dessert—it’s a moment. From the silky smooth cheesecake to the golden banana topping and that glossy, boozy drizzle, every bite is an experience worth savoring. It’s elegant, indulgent, and surprisingly approachable to make. Whether you’re serving it at a dinner party or treating yourself on a quiet night in, this cheesecake never disappoints. Give it a try, and don’t be surprised if it becomes your new signature dessert.