Why You’ll Love This Recipe

Decadent and Creamy: The cheesecake is rich and velvety with a perfectly balanced sweetness.
Caramelized Bananas: The buttery, cinnamon-sugar bananas add a warm, deep flavor.
Boozy Rum Glaze: A touch of rum gives the dessert a bold and sophisticated finish.
Make-Ahead Friendly: Prepare in advance and let the flavors deepen overnight.
Customizable: Try different fruit toppings or alternative crusts for variety.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 tablespoon sugar

For the Cheesecake:

16 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
4 large eggs

For the Caramelized Bananas:

2 bananas, sliced
2 tablespoons butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon

For the Rum Glaze:

1/4 cup rum
1/4 cup brown sugar
1 tablespoon water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Crust

Preheat the oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 8-10 minutes, or until golden brown. Let it cool.

2. Make the Cheesecake

In a large bowl, beat the cream cheese until smooth.
Gradually add the sugar, flour, and vanilla extract, mixing until well combined.
Beat in eggs one at a time, ensuring they are just incorporated (do not overmix).

3. Bake the Cheesecake

Pour the cheesecake batter over the cooled crust.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside for another hour to prevent cracking.
Once fully cooled, refrigerate for at least 4 hours or overnight.

4. Caramelize the Bananas

Heat a skillet over medium heat and melt the butter.
Add the sliced bananas and sprinkle with brown sugar and cinnamon.
Cook for 2-3 minutes per side until golden and caramelized. Remove from heat.

5. Make the Rum Glaze

In a small saucepan, combine rum, brown sugar, and water.
Bring to a simmer and cook for 2 minutes until the sauce thickens slightly.

6. Assemble

Remove the cheesecake from the refrigerator and carefully release it from the springform pan.
Arrange the caramelized bananas on top.
Drizzle the warm rum glaze over the bananas.
Serve immediately or refrigerate until ready to serve.

Servings and Timing

Servings: 8-10 slices
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes (including crust and cheesecake)
Cooling & Chilling Time: 5+ hours
Total Time: About 6 hours (including chilling)

Variations

Fruit Swap: Replace bananas with caramelized pineapples, mangoes, or apples.
Chocolate Lover’s Twist: Add a chocolate ganache drizzle for extra indulgence.
Nutty Crunch: Sprinkle toasted pecans or walnuts on top for added texture.
Spiced Rum Flavor: Use spiced rum instead of regular rum for a bolder taste.
Cookie Crust: Swap graham crackers for crushed Biscoff cookies or Oreos.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.
Reheating Rum Glaze: If the glaze thickens too much, reheat it gently on the stove or in the microwave for a few seconds before drizzling over the cheesecake.

FAQs

1. Can I make this cheesecake in advance?

Yes! Cheesecake tastes even better the next day after chilling in the fridge overnight.

2. How do I prevent my cheesecake from cracking?

Avoid overmixing the batter, bake it in a water bath, and let it cool slowly in the oven before refrigerating.

3. What’s the best way to slice cheesecake cleanly?

Use a sharp knife and wipe it clean between cuts for neat slices.

4. Can I use store-bought caramel sauce instead of making the rum glaze?

Yes, store-bought caramel sauce is a great shortcut if you’re short on time.

5. How ripe should the bananas be?

Use ripe but firm bananas to prevent them from becoming too mushy when caramelized.

6. Can I make this in a different pan size?

A 9-inch springform pan works best, but you can use an 8-inch pan for a thicker cheesecake—just adjust the baking time slightly.

7. How do I know when the cheesecake is fully baked?

The edges should be set, and the center should still have a slight jiggle when gently shaken.

8. Can I use a food processor to make the crust?

Yes! A food processor makes it easy to get fine, even crumbs for the crust.

Conclusion

Caramelized Banana Cheesecake with Rum Glaze is an irresistible dessert that brings together creamy, rich cheesecake, buttery caramelized bananas, and a decadent rum-infused glaze. Whether for a special occasion or a treat-yourself moment, this dessert is a surefire way to impress your guests—or just your taste buds!