Caramelized Banana Cheesecake with Rum Glaze

This Caramelized Banana Cheesecake with Rum Glaze is a show-stopping dessert that blends indulgence with tropical warmth. Imagine a silky, creamy cheesecake resting on a crisp cookie crust, topped with golden, buttery bananas bathed in a luscious rum glaze. Every bite is a harmony of rich textures and bold, comforting flavors that feel like a cozy hug and a decadent escape all at once.

The caramelized bananas are the star here—soft yet slightly crisp, soaked in a buttery brown sugar glaze with a hint of rum that adds depth and warmth. It’s the perfect finishing touch to the cool, velvety cheesecake below. Whether you’re celebrating a special occasion or just treating yourself, this dessert delivers a dramatic, delicious moment with every single slice.

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Ingredients for Caramelized Banana Cheesecake with Rum Glaze

For the crust:

• 1 ½ cups crushed graham crackers or chocolate cookies
• ¼ cup brown sugar
• 6 tbsp melted butter

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ¾ cup sour cream
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1 tbsp all-purpose flour

For the caramelized bananas with rum glaze:

• 3 ripe but firm bananas, sliced or cubed
• 4 tbsp butter
• ½ cup brown sugar
• 2 tbsp dark rum
• 1 tsp cinnamon
• Pinch of salt

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Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the crushed graham crackers (or chocolate cookies) with brown sugar and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

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Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and beat until combined. Mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, vanilla extract, and mashed bananas. Finally, add the flour and mix just until combined. Do not overbeat.

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Step 3: Bake the Cheesecake

Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Place the springform pan in a larger baking pan filled with 1 inch of hot water (a water bath helps prevent cracking). Bake for 60–70 minutes, or until the center is just set and the edges are slightly puffed. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

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Step 4: Caramelize the Bananas

In a skillet over medium heat, melt the butter and stir in the brown sugar, cinnamon, and salt. Let it bubble for 2–3 minutes until thickened slightly. Add the banana pieces and gently cook for 2–3 minutes, turning them carefully to coat. Pour in the rum and simmer for another minute, letting the sauce turn into a sticky glaze. Remove from heat and allow to cool slightly.

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Step 5: Assemble and Serve

Once the cheesecake has fully chilled, carefully remove it from the springform pan. Spoon the warm (or cooled) caramelized banana topping over the center, letting the rich glaze drip down the sides. Slice, serve, and enjoy this luxurious dessert while basking in the aroma of banana, caramel, and spice.

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Storage Instructions

To store your Caramelized Banana Cheesecake with Rum Glaze, follow these steps for maximum freshness and flavor:

• Refrigerator: Cover the cheesecake with plastic wrap or transfer to an airtight container. It will stay fresh in the fridge for up to 5 days. For best texture, keep the banana topping separate and add it just before serving if storing for more than a day.
• Freezer: You can freeze the cheesecake (without the banana topping) for up to 2 months. Wrap tightly in plastic wrap and then in foil, or place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
• Reheating the topping: If the banana rum glaze thickens too much in the fridge, warm it gently in a pan or microwave before serving again.

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Estimated Nutrition

(Per slice, based on 12 servings)

• Calories: 450–480 kcal
• Carbohydrates: 45g
• Sugars: 32g
• Fat: 28g
• Saturated Fat: 17g
• Protein: 6g
• Fiber: 2g
• Sodium: 240mg

Note: These values are approximate and can vary depending on the specific ingredients and brands used.

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Frequently Asked Questions

What type of bananas work best for the topping?

Use ripe but firm bananas. They hold their shape during caramelization and absorb the glaze without becoming mushy.

Can I skip the rum in the glaze?

Absolutely. You can substitute with vanilla extract or a bit of maple syrup for a non-alcoholic alternative.

How do I prevent the cheesecake from cracking?

Bake it in a water bath and avoid overmixing the batter. Let it cool slowly in the oven before refrigerating.

Can I make this cheesecake in advance?

Yes! It’s actually better after a day in the fridge. You can make the cheesecake 1–2 days ahead and add the topping just before serving.

What kind of crust is best?

Graham cracker and chocolate cookie crumbs both work beautifully. Choose depending on your flavor preference.

Can I use store-bought caramel sauce instead?

You can, but the homemade rum banana glaze elevates the flavor and texture significantly.

Is this gluten-free?

Not as-is. You’d need to use gluten-free cookies for the crust and ensure all other ingredients are certified gluten-free.

Can I make it without eggs?

Yes, use an egg replacer or try a no-bake vegan cheesecake recipe if you’re avoiding eggs.

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