Caramelized Banana Cheesecake Rum Glaze (Print Version)

Creamy base, caramelized bananas, bold rum glaze; layers of sweet, tangy flavors in every bite.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 24 ounces full-fat cream cheese, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 cup sour cream
08 - 2 teaspoons pure vanilla extract

→ Caramelized Bananas

09 - 3 ripe bananas, cut into thick slices
10 - 3 tablespoons unsalted butter
11 - 1/3 cup packed brown sugar

→ Rum Glaze

12 - 1/3 cup packed brown sugar
13 - 3 tablespoons unsalted butter
14 - 2 tablespoons dark rum
15 - 1 teaspoon vanilla extract
16 - 1 teaspoon cornstarch (optional, for thickening)

# How to Make It:

01 - Preheat oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until all crumbs are moistened and the mixture resembles wet sand. Press firmly into the base of a 9-inch springform pan to form an even layer. Bake for 8 minutes until lightly golden, then allow to cool on a rack.
02 - Reduce oven temperature to 325°F (163°C). In a large bowl, beat softened cream cheese until completely smooth, scraping down sides as needed. Add granulated sugar and blend until silky. Incorporate eggs one at a time on low speed, mixing just until combined. Fold in sour cream and vanilla extract, blending gently until no streaks remain.
03 - Pour the filling onto the cooled crust. Tap the pan gently on the counter to eliminate air bubbles. Bake in the preheated oven for 55–65 minutes until edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour, then transfer the pan to chill in the refrigerator for at least 4 hours, ideally overnight.
04 - In a skillet over medium heat, melt the unsalted butter. Add brown sugar and stir until dissolved with a bubbling texture. Arrange banana slices in the pan and cook 2–3 minutes per side until deep golden, caramelized, and glossy. Set aside off the heat.
05 - In a small saucepan over medium heat, combine brown sugar, unsalted butter, and dark rum. Stir to combine and simmer gently until sugar dissolves and mixture thickens slightly, about 3–4 minutes. Add vanilla extract. For a thicker glaze, stir in cornstarch mixed with a small amount of water and simmer briefly. Remove from heat and cool slightly before use.
06 - When the cheesecake is fully chilled, carefully arrange caramelized bananas over the surface. Drizzle warm rum glaze generously across the top, allowing some to drip down the sides. Slice with a clean, sharp knife and serve while the glaze remains slightly warm.

# Additional Tips::

01 -
  • Uses pantry staples and ripe bananas you likely have on hand
  • Easy to make ahead and even better after chilling overnight
  • That rum glaze transforms the whole cake into a special-occasion treat
  • Bakes up creamy but with a sturdy crust that never gets soggy
02 -
  • High in protein thanks to eggs and cream cheese
  • Freezes beautifully so you can make ahead for big events
  • Bananas and rum caramel contrast the creamy texture
03 -
  • Let your cream cheese come fully to room temperature before starting for a lump-free filling
  • When caramelizing bananas move quickly they brown fast but you want them glossy not mushy
  • Run a knife around the edge of the pan before unmolding the cheesecake so you get clean sides for that true bakery look

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