OHHH YES. 🍌🔥 This is full-on dessert decadence—Caramelized Banana Cheesecake with Rum Glaze is rich, lush, and over-the-top in the best way. Think creamy banana-kissed cheesecake, buttery caramelized layers, and a glossy rum-spiked glaze that makes every bite unforgettable.

Here’s your full recipe post, written with your signature blog format—Alex Guarnaschelli-style storytelling, Todd Wilbur-style resume, plus pro-level tips, personal touches, and all the flavor-packed goodness your readers will love.

Hey sweet seekers! 🍰 If you’ve ever wondered what would happen if bananas foster and New York cheesecake had a love child, this Caramelized Banana Cheesecake with Rum Glaze is your answer. It’s creamy, dreamy, caramel-dripping perfection that tastes like a warm tropical hug.

Kitchies! Okay, picture this: it’s a Sunday afternoon. I had three overripe bananas, a brick of cream cheese, and the very real desire to create something extra. Banana bread? Too obvious. Cheesecake? Getting warmer. But what if we took those bananas, caramelized them in butter and brown sugar, folded them into a velvety cheesecake base, baked it low and slow, then poured over a rich, boozy rum glaze?

I’m telling you—this dessert is a moment.

The bananas get this deep, almost brûléed flavor when caramelized. They melt into the creamy batter, adding sweetness and complexity without overpowering. The cheesecake itself is rich but surprisingly light-textured, with a smooth, silky finish. And that rum glaze? Oh honey. It’s buttery, glossy, and just boozy enough to feel celebratory.

I served this at a dinner party once and someone literally stood up and clapped after dessert. That’s the energy this cheesecake brings.

It’s special-occasion-worthy, but also just… indulgent and joyful. And we all need a little more of that.

This is a next-level cheesecake that takes all the elements of a classic banana dessert and transforms them into a silky, rich, show-stopping centerpiece.

The base starts with a buttery graham cracker crust, topped with a banana-infused cheesecake batter made from caramelized bananas, cream cheese, and a splash of vanilla.

After baking to creamy perfection, it’s glazed with a warm rum caramel sauce that adds shine, depth, and that irresistible grown-up twist.

From flavor to finish, it’s indulgent without being too heavy. Each bite is sweet, mellow, and just a little naughty. The kind of dessert that makes people pause and go, “Whoa.”

A Family Favorite Story

So this cheesecake made its debut at a birthday dinner for my banana-obsessed sister. I wanted to surprise her with something other than cake, and she adores anything caramel or rum-spiked. When I brought it out, all golden and glossy, she squealed. After the first bite, she just nodded and said, “This is what my soul needed.”

Now it’s our new “celebration dessert.” We make it for birthdays, holidays, and every once in a while—just because. My husband calls it “banana crème brûlée in cheesecake form,” and honestly? That’s not wrong.

Why This Caramelized Banana Cheesecake with Rum Glaze?

• Lush Flavor Layers: Caramelized bananas add deep, toasty sweetness.
• Ultra-Creamy Texture: Silky cheesecake that melts in your mouth.
• Boozy Glaze Moment: Warm butter-rum sauce takes it over the top.
• Make-Ahead Friendly: Even better after chilling overnight.
• Impressively Gorgeous: Golden, glossy, and a total stunner.

What You Need for Caramelized Banana Cheesecake with Rum Glaze

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• 6 tbsp unsalted butter, melted

For the Caramelized Bananas:

• 3 ripe bananas, sliced
• 2 tbsp butter
• 2 tbsp brown sugar
• Pinch of cinnamon

For the Cheesecake:

• 3 (8 oz) blocks cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 tbsp all-purpose flour
• Pinch of salt

For the Rum Glaze:

• 3 tbsp butter
• ¼ cup brown sugar
• ¼ cup heavy cream
• 1–2 tbsp dark rum (to taste)
• Pinch of salt

How to Make Caramelized Banana Cheesecake with Rum Glaze

Step 1: Make the crust.
Preheat oven to 325°F (163°C). Combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a springform pan. Bake for 8–10 minutes, then cool.

Step 2: Caramelize the bananas.
In a skillet, melt butter over medium heat. Add brown sugar and cinnamon, then stir in sliced bananas. Cook until soft, golden, and sticky (about 5–6 minutes). Let cool, then mash or purée lightly.

Step 3: Mix the cheesecake.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla, sour cream, flour, and salt. Fold in the mashed caramelized bananas.

Step 4: Bake the cheesecake.
Pour filling over the crust. Tap gently to remove air bubbles. Bake in a water bath at 325°F for 50–60 minutes, or until the center is slightly jiggly. Turn off oven and crack the door open. Let cheesecake cool for 1 hour in oven.

Step 5: Chill.
Refrigerate for at least 6 hours or overnight for best texture.

Step 6: Make the rum glaze.
In a small saucepan, melt butter and brown sugar. Stir in cream and cook until bubbling and thickened (about 3–4 minutes). Remove from heat and add rum and salt. Cool slightly.

Step 7: Serve.
Drizzle the warm glaze over chilled cheesecake just before serving. Garnish with sliced bananas, toasted pecans, or whipped cream if desired.

Tips for Caramelized Banana Cheesecake

Make sure your bananas are ripe—but not mushy black—for the best flavor. Let them caramelize deeply to get that almost brown-butter note.

Always chill your cheesecake for at least 6 hours before slicing—it firms up beautifully and the flavors marry over time. For perfect slices, run a knife under hot water between cuts.

Substitutions and Variations

• No Rum? Use vanilla extract or a splash of maple syrup in the glaze.
• Nutty Upgrade: Add a pecan crust or top with candied walnuts.
• Gluten-Free Crust: Use GF graham crackers or almond flour.
• Extra Boozy: Soak banana slices in rum before caramelizing (party mode!).

Make a Healthier Version

Use low-fat cream cheese and Greek yogurt in place of sour cream. Swap coconut sugar for brown sugar, and reduce the glaze to a drizzle rather than a full pour.

You can also make mini cheesecake bites in muffin tins to better control portion sizes while still getting the flavor fix!

Closing for Caramelized Banana Cheesecake – Todd Wilbur Style

And that’s it—golden caramelized bananas, rich creamy cheesecake, and a glossy rum glaze that tastes like your favorite dessert met your favorite cocktail. This Caramelized Banana Cheesecake is a celebration on a plate, no matter what you’re celebrating. Make it. Slice it. Swoon over it. And don’t forget to explore our other showstopping cheesecakes while you’re here.

Frequently Asked Questions for Caramelized Banana Cheesecake with Rum Glaze

Can I use banana extract instead of real bananas?
Real bananas add better flavor and texture, but a few drops of extract can enhance it.

Do I have to use a water bath?
It helps prevent cracks and keeps the texture silky. If skipping, bake low and slow.

Can I make this without the glaze?
Yes! It’s still delicious—but the glaze makes it next level.

Can I freeze this cheesecake?
Yes—freeze slices wrapped tightly and thaw overnight in the fridge.

What kind of rum should I use?
Dark rum or spiced rum works beautifully—avoid white rum for this.

Can I use store-bought crust?
Absolutely! Just bake it for 5 minutes before filling.

What’s the best cream cheese to use?
Full-fat, block-style cream cheese gives the best texture.

Can I use a food processor for the filling?
You can, but mix gently to avoid whipping in too much air.

How long does it keep?
4–5 days in the fridge, covered.

Can I make this gluten-free?
Yes—use a GF crust and double-check all labels.

Can I add chocolate?
YES! Swirl in melted dark chocolate or add chips to the batter.

Is the rum glaze kid-friendly?
The alcohol cooks down, but if you’re serving to kids, use vanilla or caramel syrup instead.