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Caramelized Banana Cheesecake with Rum Glaze

Caramelized Banana Cheesecake with Rum Glaze

Indulge in the luscious Caramelized Banana Cheesecake with Rum Glaze, a dessert that perfectly balances creamy cheesecake with sweet caramelized bananas and a glossy rum-infused drizzle. Ideal for special occasions or a decadent treat, this recipe offers rich flavors, smooth texture, and elegant presentation using simple ingredients and easy steps.

  • Total Time: 5 hours 35 minutes
  • Yield: 10 servings 1x

Ingredients

Scale

Banana Mixture

  • 3 ripe bananas (just turning brown)
  • 2 tbsp butter (for caramelizing bananas)
  • 2 tbsp granulated sugar (for caramelizing bananas)

Cheesecake Filling

  • 24 oz (680 g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Crust

  • 1 1/2 cups digestive biscuits or graham cracker crumbs
  • 6 tbsp unsalted butter, melted

Rum Glaze

  • 1/3 cup dark rum
  • 1/4 cup brown sugar, packed
  • 1 tsp unsalted butter

Instructions

  1. Prepare the Crust: Crush digestive or graham crackers into fine crumbs. Mix evenly with melted butter, then press firmly into the base of your cheesecake pan to form an even crust. Bake at 350°F (175°C) for 8-10 minutes to set and lightly toast. Remove and let cool.
  2. Caramelize the Bananas: Slice ripe bananas and sauté them in butter and granulated sugar over medium heat. Cook gently until golden and caramelized, with a sticky glaze coating the slices. Remove from heat and set aside to cool.
  3. Mix the Cheesecake Filling: Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing lightly after each addition. Then gently blend in heavy cream and vanilla extract, incorporating air gently without overbeating.
  4. Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Evenly layer the caramelized bananas on top, then pour the remaining batter over the bananas. Bake at 325°F (160°C) for 50-60 minutes or until the center is almost set but still slightly jiggly.
  5. Prepare the Rum Glaze: While the cheesecake cools, combine dark rum, brown sugar, and butter in a small saucepan. Simmer over low heat, stirring frequently until the mixture thickens into a glossy glaze. Remove from heat and let cool slightly.
  6. Glaze and Chill: Once the cheesecake has cooled to room temperature, pour the rum glaze evenly over the top. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to firm up before slicing and serving.

Notes

  • Use room temperature ingredients for a smooth, lump-free batter.
  • Do not overbake; a slight jiggle in the center ensures creamy texture without cracks.
  • Caramelize bananas on low heat to avoid burning and ensure perfect golden color.
  • Chill cheesecake overnight for the best sliceability and flavor development.
  • Use quality dark rum for a nuanced and rich glaze flavor.
  • Author: Lina
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free crust)

Nutrition

  • Serving Size: 1 slice (1/10 of cheesecake)
  • Calories: 420
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 120mg

Keywords: banana cheesecake, caramelized bananas, rum glaze, dessert, creamy cheesecake, caramel glaze