Caramelized Banana Cheesecake Rum

Caramelized banana cheesecake with rum glaze is the kind of dessert you break out when you want pure celebration. The cheesecake is creamy and tangy, the bananas bring the warmth of caramel, and the boozy, buttery glaze pulls it all together. When I served this for my sister’s birthday, not a single crumb remained.

The first time I made this, a friend who swore she hated bananas ended up taking home an extra slice.

Ingredients

• Graham cracker crumbs: provide the crisp buttery base look for a crumb with a fresh aroma and no stale scent
• Granulated sugar: adds sweetness and helps the crust firm up
• Unsalted butter: binds the crust and is key to a rich flavor use European-style for extra flavor if possible
• Cream cheese: gives luscious texture choose full-fat blocks for the creamiest body
• Eggs: set the filling and contribute to structure select large eggs at room temperature for even mixing
• Sour cream: brings tanginess and moisture opt for full-fat
• Vanilla extract: rounds out the flavor real extract makes a difference
• Ripe bananas: sweeten the topping and caramelize best use deeply speckled bananas for flavor
• Brown sugar: for both the caramelized bananas and glaze pick dark brown if you want a deeper toffee taste
• Butter: is used in both the topping and glaze quality matters here
• Dark rum: infuses the glaze with warmth and complexity any aged rum works
• Cornstarch: thickens the glaze if needed ensure it is lump-free

Step-by-Step Instructions

Prep the Crust:

Combine graham cracker crumbs and granulated sugar in a large bowl then stir in melted butter with a fork until evenly moistened Press the mixture firmly into the bottom of a springform pan focus on a tight even layer since this becomes the sturdy base Bake at 350 degrees Fahrenheit for eight minutes to set and bring out a slightly toasted note Let the crust cool while you prepare the filling

Blend the Cheesecake Batter:

In a stand mixer beat the softened cream cheese until completely smooth for about two minutes Scrape down the sides after every minute to avoid lumps Blend in the granulated sugar then add eggs one by one beating after each Add sour cream and vanilla mix gently until just incorporated for a silky result Avoid overmixing as this can make the cake dense

Bake the Cheesecake:

Pour the creamy filling over the cooled crust and smooth the top Bake at 325 degrees Fahrenheit for fifty five to sixty five minutes until the edges are set but the center still jiggles slightly This slight jiggle ensures a creamy texture when cooled After baking leave the cheesecake in the oven with the door ajar for one hour to minimize cracks from rapid cooling

Chill the Cheesecake:

Once cool remove from the oven and transfer to the fridge Chill uncovered for at least four hours or overnight for best flavor and texture The cheesecake will firm up and develop its signature tang in this time

Caramelize the Bananas:

Melt butter in a large skillet over medium heat Stir in the brown sugar until dissolved and bubbling Add thick banana slices arranging in a single layer Cook for several minutes turning to coat until the bananas turn golden and sticky Their edges should be caramelized and glossy Set aside to cool slightly so they keep their shape on the cheesecake

Make the Rum Glaze:

In a small saucepan melt butter with brown sugar and whisk until a glossy syrup forms Pour in dark rum and let it simmer for two to three minutes to cook off the alcohol and develop complexity If you want a thicker glaze dissolve cornstarch in a bit of water and whisk it in briefly

Assemble and Serve:

Arrange the caramelized bananas on the chilled cheesecake Drizzle generously with the warm rum glaze to your taste Slice with a clean knife for perfectly neat pieces Serve each wedge with a little extra glaze if you like

Pin it

My favorite ingredient is the deeply caramelized bananas their scent fills my entire kitchen and reminds me of summer days making banana sandwiches with my grandma The look of shiny bananas on top instantly brings back family gatherings in our little kitchen

Storing Leftovers

Wrap leftovers tightly in plastic and refrigerate for up to five days The flavors meld and become more pronounced after a day or two For longer storage slice and freeze individual pieces then thaw in the fridge overnight before serving The caramelized topping may weep slightly but a fresh drizzle of glaze revives each slice

Ingredient Substitutions

If you are out of graham crackers try gingersnaps or vanilla wafer cookies for the crust Mascarpone can be swapped for some cream cheese to add richness If dark rum is too strong use a good bourbon or skip the alcohol and add a little vanilla to the glaze

Serving Suggestions

Serve with a dollop of softly whipped cream and a sprinkle of toasted nuts like pecans or walnuts A handful of fresh berries adds tartness to balance the sweetness For a special touch dust the plate with cinnamon or a few drops of extra rum glaze

Cultural Roots and Inspiration

This dessert borrows from classic New York cheesecake and the famous bananas foster from New Orleans It combines rich American baking traditions with a hint of the tropics from the rum Think of it as a tribute to the kind of desserts you would find at an old-school steakhouse or a Southern family reunion

Frequently Asked Questions

→ How do I prevent the cheesecake from cracking?

Allow the cheesecake to cool gradually in the turned-off oven with the door cracked. This minimizes sudden temperature changes and helps prevent cracks.

→ Can I use a different fruit instead of banana?

Yes, try caramelizing peaches or pears for a similar topping if bananas aren't preferred.

→ Is it necessary to use dark rum in the glaze?

The rum adds depth, but you can omit it or substitute with vanilla extract for an alcohol-free option.

→ How long should the cheesecake chill before serving?

Allow at least 4 hours, but overnight chilling enhances flavor and texture even more.

→ Can I make the caramelized bananas ahead of time?

The bananas are best prepared fresh, but you can store them in the fridge a day ahead. Warm gently before serving.

→ What type of pan works best for this dessert?

A springform pan is ideal for easy removal and a smooth presentation.