Caramelized Banana Cheesecake Rum Glaze

This Caramelized Banana Cheesecake with Rum Glaze is the kind of dessert that gets everyone talking and rushing back for seconds. A luscious cheesecake base is crowned with buttery banana slices that turn golden and sticky in the pan, then finished off with a glossy rum glaze. If you are on the hunt for a unique dessert recipe or a centerpiece for a holiday spread, this cheesecake has you covered. When I made this the first time, my friends could not stop asking for the recipe and now it is my go to for birthdays and special brunches.

The first time I served this for a Sunday breakfast, leftovers were gone by noon and now it is our little family tradition for celebrating milestones.

Ingredients

• Graham cracker crumbs: These give the crust a toasty sweetness and are easy to find at any grocery store I like to buy the ones with the most honey flavor
• Granulated sugar: Adds structure and sweetness to both base and cheesecake Use a superfine variety if you can for a smoother filling
• Unsalted butter: Essential for the rich flavor in both crust and toppings Look for European style if possible for best depth
• Cream cheese: The backbone of the cheesecake Go for full fat blocks over tubs for the silkiest result and be sure to soften it well
• Eggs: These help set the batter and add creaminess Choose fresh large eggs for consistent texture
• Sour cream: Adds tang and a little lightness to the final bite Pick one with live cultures for extra flavor
• Vanilla extract: Brings warmth to the filling Pure vanilla works best for this
• Ripe bananas: The riper the banana the more caramel flavor you get Pick ones with freckles but still holding shape
• Brown sugar: This gives the banana topping and glaze a deep molasses note Look for soft moist brown sugar for easy melting
• Butter: For caramelizing and creating a glossy glaze
• Dark rum: A must for the glaze as it provides warmth and complexity Any dark aged rum works but I lean toward Caribbean brands
• Cornstarch: Optional for thickening the glaze Use a fresh box so it blends smoothly

Step-by-Step Instructions

Prepare the Crust:

Mix your graham cracker crumbs with sugar and melted butter in a medium bowl Keep mixing until every crumb is shiny and evenly moistened Then firmly press this mixture into the bottom of a springform pan making sure to get an even layer all the way to the edges Bake in a preheated oven at 350 F for about eight minutes then cool

Make the Cheesecake Filling:

In a large bowl beat softened cream cheese until completely smooth and fluffy This should take a few minutes with an electric mixer scraping down the sides as needed Add in granulated sugar and keep beating until mixture is silky and creamy Crack eggs into the bowl one at a time mixing well after each one Finish by blending in sour cream and vanilla extract on low speed Stop as soon as everything just comes together

Assemble and Bake:

Pour the cheesecake filling over your cooled crust smoothing out the top with a spatula Bake at 325 F for about fifty five to sixty five minutes The edges should look set while the middle still wobbles gently Turn off the oven leave the door cracked and let the cheesecake rest inside for an hour so it cools slowly This helps avoid cracks

Chill the Cheesecake:

Transfer the pan to your fridge for at least four hours or overnight so the cheesecake can firm up fully and flavors meld into the most luscious bite

Caramelize the Bananas:

When ready to top melt butter in a large skillet over medium heat Sprinkle in brown sugar and stir until it turns syrupy and glossy Add banana slices in an even layer and cook until both sides are bronzed and sticky usually two to three minutes per side Set aside on a plate

Make the Rum Glaze:

Put butter and brown sugar in a small saucepan and heat together stirring until melted and bubbling Mix in the dark rum and let it simmer for a couple of minutes to burn off raw alcohol For a thicker glaze stir in a little cornstarch slurry and whisk just until it thickens Pull off the heat so it stays silky

Finish and Serve:

Gently arrange the caramelized bananas over the chilled cheesecake Drizzle generously with the warm rum glaze and slice for serving You can pass extra glaze at the table if you like yours extra saucy

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The caramelized banana topping is my favorite part each slice gets these golden sticky coins that remind me of my grandmother's old fashioned southern banana pudding I made this cheesecake for her birthday and seeing her close her eyes for that first bite is one of my happiest kitchen memories

Storage Tips

Keep the cheesecake well covered in the fridge for up to five days The crust will stay crisp if you store the topping and glaze separately Refrigerate leftover bananas and glaze in airtight containers and add them fresh when serving

Ingredient Substitutions

You can use digestive biscuits or vanilla wafers in place of graham crackers If you prefer a lighter glaze swap out the dark rum for bourbon or use a splash of orange juice instead Dairy free cream cheese and coconut based sour cream also work surprisingly well for anyone avoiding dairy

Serving Suggestions

This cheesecake is fantastic chilled or at room temperature For a brunch spread try it with a spoonful of Greek yogurt on top For extra wow serve with a little mound of whipped cream and a dusting of cinnamon

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Cultural Context

Banana desserts are classic throughout the South where caramel and rum are also favorite ingredients This recipe brings together American cheesecake tradition with tropical island flair making it a playful centerpiece for any celebration

Frequently Asked Questions About Recipes

→ Can I use a different fruit topping?

Yes, you can swap bananas for fruits like pears or apples, adjusting caramelization time as needed.

→ How do I know when the cheesecake is set?

Look for set edges and slight jiggle at the center when gently shaken.

→ Is it necessary to chill before serving?

Chilling helps the texture set and flavors develop, making it easier to slice neatly.

→ What type of rum works best for the glaze?

Dark rum provides deeper flavor, but you may use spiced or aged varieties to suit your taste.

→ Can the crust be made gluten-free?

Absolutely—try gluten-free graham crackers or almond meal for a delicious alternative base.

→ How should leftovers be stored?

Keep slices in an airtight container in the refrigerator for up to four days.