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Banana Bread Cheesecake

Decadent Banana Bread Cheesecake for Unforgettable Joy

This Banana Bread Cheesecake is a delightful fusion of flavors, perfect for sweetening up any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Banana Bread
  • 3 pieces Ripe Bananas Adds natural sweetness and moisture; substitute with applesauce for lower-calorie option.
  • 2 cups All-Purpose Flour Provides structure; gluten-free flour can be used as a substitute.
  • 0.5 cup Granulated Sugar Enhances sweetness; reduce to taste or use sugar alternative if desired.
  • 0.5 cup Brown Sugar Contributes moisture and deeper flavor; can substitute with coconut sugar.
  • 0.5 cup Butter Provides richness; use unsalted or coconut oil for dairy-free.
  • 1 teaspoon Baking Soda Helps batter rise; ensure freshness.
  • 2 pieces Eggs Act as binder; flax eggs can be substituted.
  • 1 teaspoon Vanilla Extract Enhances flavor; use pure for best results.
For the Cheesecake
  • 16 ounces Cream Cheese The base, adding richness; Neufchâtel can be used for a lighter version.
  • 1 cup Sour Cream Adds tanginess; Greek yogurt can substitute for healthier option.
  • 0.5 cup Granulated Sugar Further sweetens; opt for sugar alternative if lighter.
  • 2 pieces Eggs Essential for binding; ensure room temperature.

Equipment

  • 9-inch springform pan
  • large mixing bowl
  • Hand Mixer or Stand Mixer
  • baking dish for water bath

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, mash 3 ripe bananas until smooth. Combine with melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Gradually add flour, baking soda, and a pinch of salt, stirring until just combined.
  2. In a separate bowl, beat 16 ounces of cream cheese until smooth. Add 1 cup of sour cream, 2 eggs, ½ cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat until creamy and no lumps remain.
  3. In a 9-inch springform pan, layer dollops of banana bread batter and cheesecake batter alternately until both are used up.
  4. Prepare a water bath and bake for 75-90 minutes. The edges should be set, and the center slightly wobbly.
  5. Remove from the water bath, cool at room temperature for about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For the best results, use overly ripe bananas and employ a water bath to avoid cracking in the cheesecake layer.

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