Banana Cheesecake with Rum Glazed Walnut Topping

Oh, Bananas, how I love thee. You’re such a delicious treat and you’re always there when I need you.

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You know it’s true; regardless of what time of year it is you’re bound to find bananas sitting pretty in the produce section. The ingredient for this week’s Food Blogger Challenge happens to be bananas so imagine all the yummies that are in store for us! I’m getting hungry just thinking about it. So what did I come up with for this challenge? How about a Banana Cheesecake with Rum Glazed Walnut Topping? banana

To make it even better I made mini banana cheesecakes too; I needed something to tide me over while the big one baked. I made these in a mini muffin tin

I love cheesecake but let’s face it – it can get boring. Yes it’s delicious like, all the time, but sometimes you just want to jazz it up a bit. Adding banana to the Cheesecake jazzes it up and gives you your daily dose of potassium in a scrumptious slice of bliss. As if banana cheesecake weren’t enough, the rum glazed walnut topping is just icing on the cake, figuratively speaking – kind of.

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The banana flavor is very much alive in this cheesecake. The topping adds a much needed texture difference to an otherwise uniform dessert. This is one cheesecake you have to try if you’re a banana fan.

Banana Cheesecake with Rum Glazed Walnut Topping
Author: Amber
  • Crust:
  • 1 cup graham cracker crumbs
  • 6 tablespoons butter, melted
  • ? cup granulated sugar
  • Filling:
  • 2 8 oz. packages cream cheese
  • ¾ cup granulated sugar
  • 2 teaspoons lemon juice
  • 4 large eggs
  • ¾ cup sour cream
  • 3 medium to large bananas, mashed
  • Topping:
  • 1 6 oz. bag shelled walnuts
  • 1½ sticks of butter, melted
  • 1 cup of brown sugar, packed
  • 2 teaspoon cinnamon
  • 3 tablespoons spiced rum
  1. Crust:
  2. Preheat oven to 350 degrees. Butter or spray a mini muffin pan and a 9 inch pie dish.
  3. Mix the graham cracker crumbs with the butter, sugar and cinnamon.
  4. Press the crust mixture into the bottoms of the mini muffin cups (about ? an inch thick)
  5. Press the remaining mixture into the bottom of the pie plate.
  6. Bake the crusts for 7 minutes.
  7. Filling:
  8. Mix together the cream cheese, sugar and lemon juice in a large bowl. Blend in the eggs, sour cream and bananas and beat for 2 minutes on medium speed.
  9. Pour the cream cheese mixture into the graham cracker crusts.
  10. Sprinkle the topping over the cheesecake, keeping it as even as possible.
  11. Bake the mini cheesecakes for 12 minutes (when a toothpick comes out clean.)
  12. Bake the 9″ cheesecake for 50 minutes (when a toothpick comes out clean.)
  13. Cool the mini cheesecakes on a wire rack for 20 minutes or until at least room temperature. Turn the pan over onto a cookie sheet and allow to sit for another 10 minute. Flip the cheesecakes back over and chill in the refrigerator for at least 1 hour.
  14. Cool the 9″ cheesecake on a wire rack for an hour or until it’s at least room temperature.
  15. Chill in the refrigerator or at least an hour before serving.
  16. Topping:
  17. Preheat oven to 350 degrees
  18. Toast walnuts for 5 – 7 minutes (after 5 minutes watch them to prevent burning)
  19. Combine remaining ingredients in a food processor and pulse 3 – 5 times until walnuts are chopped.
  20. Top the cheesecake with the topping before baking.


Click Here to Leave a Comment Below

@CherishHandmade - March 19, 2013

Banana Cheesecake with Rum Glazed Walnut Topping via @ParentPalace

@sayhaytomeg - March 19, 2013

Banana Cheesecake with Rum Glazed Walnut Topping via @ParentPalace

@JerryDeLuca - March 19, 2013

Banana Cheesecake with Rum Glazed Walnut Topping via @ParentPalace

@SweepTight - March 19, 2013

Banana Cheesecake with Rum Glazed Walnut Topping via @GreenEggs_Amber

@spilldmilkshake - March 19, 2013

Banana Cheesecake with Rum Glazed Walnut Topping via @ParentPalace

@lifesandcastle - March 19, 2013

Banana Cheesecake with Rum Glazed Walnut Topping via @ParentPalace

Holly @ Woman Tribune - March 19, 2013

Oh wow. That cheesecake looks absolutely delicious. We love banana and cheesecake, so I would really love to give this a try. Thanks for sharing the recipe!

@luckisattitude1 - March 20, 2013

Banana Cheesecake with Rum Glazed Walnut Topping:

@ParentPalace - March 20, 2013

Banana Cheesecake with Rum Glazed Walnut Topping

@BabyEsMomma - March 20, 2013

Banana Cheesecake with Rum Glazed Walnut Topping via @ParentPalace

Rosie @ Blueberry Kitchen - March 20, 2013

Oh yum, your cheesecakes sound so good!

Aly Mashrah - March 21, 2013

The mini-banana cheesecakes look so cute! Haha, I don’t even think I’d want to eat them, just stare at them.

manda - March 23, 2013

this looks incredible. i’ve never had banana cheesecake before! thank you so much for sharing heaven on a pie plate! i have got to make this!

twitter_Linetteg - March 23, 2013

I love cheesecake, it’s one of my biggest weaknesses! This one sounds delicious!

Wanda - March 26, 2013

This sounds so so good. I consider cheesecake a food group of it’s own and you should have some every day. Thanks for sharing this. I love it that you made mini ones to tide you over. A woman after my heart. Visiting from One Project at a Time. Have a Happy Easter! Blessings, Wanda

emily - March 27, 2013

ai-ya!!! Those look amazing!!! yum! Thanks for linking up to Tasteful Tuesdays! love it! Really appreciate you stopping by my blog! I’m trying to keep in better touch with my linkers/readers… If you already follow me, please let me know I will find your blog on Bloglovin (I’m transferring my follows there)if you don’t follow in any way, would you consider following via GFC or other method?

Di @ Musings - March 27, 2013

This sounds and looks seriously delish! I’ll have to give it a try…maybe for Easter. ~d

Simplee Sue - March 28, 2013

Scrumpcilicous! Looks wonderful. Thank you for sharing.

We may have met by chance…but we become friends by choice.

Kammie @ Sensual Appeal - March 28, 2013

Wow, such a great idea for a cheesecake, very creative and I can already imagine how great it must taste! Awesome recipe, pinned!

Chelsea @ For The Love of Cheese - March 28, 2013

OMG this recipe is making me drool!! I am adding this to my weekend baking list right now!! I just made some Reese’s Peanut Butter Cheesecakes with Homemade Chocolate Ganache, you should check it out!!

Happier Than A Pig in Mud - March 29, 2013

This sounds like a wonderful grown-up dessert! I hope to try it soon-thanks:@)

Miz Helen - March 29, 2013

What a lovely presentation for this special dessert, it looks fantastic! Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen

[email protected] - March 31, 2013

Ohhh…that sounds amazing! Thanks for partying with us at Time To Sparkle!

Karyn - Pint Sized Baker - March 31, 2013

This looks amazing! And I love your blog name! Thanks so much for joining me at Two-Cup Tuesday at Pint Sized Baker. I hope to see ya again tomorrow night.

Jerri - April 2, 2013

This looks wonderful! Thanks for linking up with me for Friday Favorites. I’m featuring you this week! Grab a featured button for your blog if you’d like one.

Emily - April 4, 2013

I love bananas, but don’t know if I could pull this one off! It looks amazing.

Friday Favorites - Week 161 - Simply Sweet Home - April 4, 2013

[…] Banana Cheesecake with Rum Glazed Walnut Topping from Green Eggs and Spam […]

Shary - April 4, 2013

Just yesterday I heard someone talk about bananas and rum being used together for the first time. I must try this flavor combination! This looks delicious!

Dreamsicle Sisters: It’s a Pinteresting Party {Week 85} - April 6, 2013

[…] and rum, and well, I am in heaven! Green Eggs & Spam is sharing a recipe on her blog for Banana Cheesecake with Rum Glazed Walnut Topping. You don’t want to miss […]

Dessert Round Up - April 8, 2013

[…] Banana Cheesecake with Rum Glazed Walnut Topping […]

[email protected] - April 14, 2013

This cheesecake looks amazing. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

Suzi - April 18, 2013

Is that a mistake in the amount of butter in the topping? I made the cake in it seemed real runny for a topping. Hot out of the oven and not Able to cut it yet. The middle of the topping looks greasy and not set well.. Any suggestions?

    Amber - April 19, 2013

    Suzi, this is the way I made it – but I split the batter between the mini cheesecakes and the big one.

danielle - April 20, 2013

Good Morning! I wanted to let you know that I featured this delicious recipe in my weekly bookmark list – stop by and check it out!

Brenda - May 25, 2013

This sounds delicious. But, I have a question about the crust. In the instructions it says to mix crumbs, sugar, butter and CINNAMON. However there is no cinnamon listed as an ingredient for the crust. If there is supposed to be some, how much do you use?

Saturday Six #137 - Misadventures with Andi - January 17, 2015

[…] the Love. > For dessert I’ve got two selections that I would serve with a nice espresso.  Banana cheesecake with rum glazed walnut topping from Cooking in Bliss served with ginger and rye boozy truffles from […]

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