Indulge in pure dessert heaven with this Caramelized Banana Cheesecake with Rum Glaze that combines three of the most beloved flavors in one spectacular dessert. This isn’t just any ordinary cheesecake – it features layers of creamy, vanilla-scented cheesecake swirled with golden caramelized bananas that add natural sweetness and incredible depth of flavor. The magic happens when fresh bananas are slowly cooked with brown sugar and butter until they become tender and deeply caramelized, creating pockets of concentrated banana flavor throughout the silky smooth cheesecake. The finishing touch is a glossy rum glaze that adds a sophisticated warmth and complements both the bananas and the rich cream cheese beautifully. This dessert strikes the perfect balance between elegant and comforting, making it ideal for special occasions or when you want to create something truly memorable that will have everyone asking for the recipe.
Serves: 10-12 people
What You’ll Need
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 16 crackers)
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
For the Caramelized Bananas:
- 3 medium ripe bananas, sliced into rounds
- 1/3 cup brown sugar, packed
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- Pinch of salt
For the Cheesecake Filling:
- 32 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Rum Glaze:
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons dark rum
- 1/4 teaspoon vanilla extract
- Pinch of salt
Preparing the Perfect Crust
Preheat your oven to 325°F and wrap the bottom of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix everything together with a fork until the mixture looks like wet sand and holds together when squeezed. Press this mixture firmly and evenly into the bottom of your prepared pan, using the bottom of a measuring cup to create a smooth, compact surface. Bake the crust for 10 minutes, then remove and set aside to cool while you prepare the other components.
Creating the Caramelized Banana Magic
Heat the butter in a large skillet over medium heat until it starts to foam. Add the sliced bananas in a single layer – don’t overcrowd the pan or they’ll steam instead of caramelize. Let them cook undisturbed for about 2-3 minutes until the bottom sides start to turn golden brown. Sprinkle the brown sugar evenly over the bananas and add the lemon juice. The sugar will start to melt and bubble, creating a beautiful caramel sauce. Gently stir the bananas to coat them in the caramel, cooking for another 2-3 minutes until they’re tender and deeply golden. Remove from heat and stir in the vanilla and salt. Set aside to cool completely.
Making the Silky Cheesecake Filling
Make sure all your ingredients are at room temperature – this is crucial for a smooth, lump-free filling. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and fluffy, about 3-4 minutes. Scrape down the sides of the bowl frequently. Gradually add the sugar, beating until well combined. Add the eggs one at a time, mixing on low speed and beating just until each egg is incorporated – overmixing can cause cracks in your cheesecake.
Combining the Elements
Beat in the sour cream, vanilla extract, flour, and salt until the mixture is smooth and creamy. Reserve about half of the cooled caramelized bananas for topping, then gently fold the remaining bananas and their caramel sauce into the cheesecake batter. The goal is to create beautiful swirls of caramelized banana throughout the filling without completely mixing them in.
The Water Bath Method
Pour the filling over the baked crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan. This water bath prevents the cheesecake from cracking and ensures even, gentle cooking. Bake for 55-65 minutes, until the center is almost set but still has a slight jiggle when you gently shake the pan.
Cooling for Perfect Texture
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour – this gradual cooling prevents cracking. Remove from the water bath and run a thin knife around the edges to loosen the cheesecake from the pan. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. The cheesecake needs this time to fully set and develop its perfect creamy texture.
Creating the Lustrous Rum Glaze
About an hour before serving, make the rum glaze. In a small saucepan, combine the brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and the sugar dissolves completely. Let it boil for 2-3 minutes until it thickens slightly. Remove from heat and stir in the rum, vanilla, and salt. The glaze should be smooth and pourable – if it seems too thick, add a tablespoon of cream.
Assembly and Final Presentation
Carefully remove the cheesecake from the springform pan and place it on your serving plate. Arrange the reserved caramelized bananas decoratively on top of the cheesecake – you can create a pattern or simply scatter them artfully across the surface. Drizzle the warm rum glaze over the bananas and let it cascade down the sides of the cheesecake for a beautiful, glossy finish.
Serving and Storage Tips
Use a sharp knife dipped in warm water and wiped clean between cuts to get perfect slices. The cheesecake can be made up to 2 days ahead and stored covered in the refrigerator – just add the glaze before serving. The rum glaze can be made ahead and gently rewarmed before drizzling. This dessert is rich and indulgent, so smaller slices are perfect, and it pairs beautifully with a cup of coffee or a glass of dessert wine.
Flavor Variations
For a non-alcoholic version, substitute the rum in the glaze with vanilla extract or maple syrup. You can also experiment with different spirits like bourbon or amaretto for unique flavor profiles. Some people love adding chopped toasted pecans or walnuts to the caramelized bananas for extra texture and flavor.
