Slice into heaven when you serve this Banana Bread Cheesecake! A layer of fluffy, sweet banana bread is topped with a layer of creamy, decadent cheesecake. With this easy recipe, you really get the best of both worlds!
Best Banana Bread Cheesecake Recipe
What makes this banana bread cheesecake recipe the best? The simple fact that it’s the BEST banana bread topped with the BEST cheesecake, of course!
The steps here may seem lengthy, but the delicious results are so worth the effort. Besides, though they may be lengthy, the steps here are really pretty easy to follow.
Banana bread and cheesecake separately are two of the most beloved desserts ever, so why choose between the two when you could treat yourself to both?
Each bite of this layered dessert gives you everything you love about both banana bread and cheesecake. It’s perfect for parties, potlucks, and everything in between!
Why You’ll Love this Cheesecake Recipe:
- Layered: Layered desserts are always a hit! Especially since they seem so impressive, like lots of work went into them. When in actuality, this recipe is pretty easy – and gorgeous when sliced into, revealing those layers.
- Best of Both Worlds: When you’re in the mood for both banana bread and cheesecake, don’t make the tough decision of picking one. Bake this cheesecake instead, and enjoy both!
- Simple Steps: There are quite a few steps for this recipe, but they’re all pretty simple. This impressively layered cheesecake isn’t difficult to whip up at all.
How to Make Banana Bread Cheesecake
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a springform pan.
- Start off with the banana bread! Mix together all of the ingredients, then pour the batter into the springform pan.
- Bake for just 20-25 minutes.
- Let the banana bread cool while you start making your cheesecake.
- Beat together the cream cheese and sugar. Then, add in the remaining ingredients for the cheesecake batter.
- Pour the batter onto the banana bread layer.
- Wrap the pan in foil and create a water bath.
- Bake the cheesecake for an hour and a half.
- Turn off the heat and leave the dessert in the oven for an additional hour.
- Cool to room temperature.
- Chill in the fridge for 8 hours.
- Remove from the fridge, then remove the dessert from the pan, and enjoy!
I’ve found that this specific banana bread recipe works best, as it bakes perfectly. It stays moist and rich instead of drying out, which is what some other banana bread recipes may do.
You sure can! Just be sure to fold them into the banana bread batter gently, so as to not over mix the batter. You can use milk, semisweet, or dark chocolate chips.
Cheesecakes require the use of a springform pan. This type of pan allows for even baking, easy release, and less mess. If you don’t have one, you should be able to pick one up at most stores in the aisle with other baking pans.
If you want to keep the cheesecake from cracking, turn the oven off, and let it cool with the door closed for a minimum of 2 hours and a maximum of 3 hours.
Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
You sure can! Since it’ll stay fresh in the freezer for up to 1 month, you can make it pretty far in advance. Just keep in mind that it’ll need an hour or so to thaw completely in the fridge.
A layer of sweet, fluffy banana bread beneath a layer of perfectly baked creamy, luscious cheesecake. This may just be my favorite cheesecake recipe ever…
I love this layered cheesecake recipe so much, I might just skip the birthday cake this year and stick some candles on this dessert instead!
Recipe Tips and Notes
- Do not over mix the banana bread, as it will become rubbery.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not over mix the cheesecake batter, as it will add air and result in uneven baking and can cause it to crack at the end.
- Once the cheesecake is done, you can garnish it however you like. I swirled thinly sliced banana, drizzled it with caramel, and sprinkled it with chopped pecans pieces.
Though it may take some time to make, this banana bread cheesecake is so worth the wait!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Banana Bread Cheesecake Recipe
Ingredients
For the Banana Bread
- ½ cup unsalted butter 113 grams, melted (1 stick)
- ⅓ cup granulated sugar 67 grams
- ⅓ cup brown sugar 71 grams
- 2 large eggs 100 grams
- 1 egg yolk 14 grams
- 1½ cups mashed ripe banana 341 grams (about 5 bananas)
- ⅓ cup sour cream 76 grams
- 1½ teaspoons pure vanilla extract 6 grams
- 1⅔ cups all-purpose flour 200 grams
- 2 teaspoons ground cinnamon 6 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
For the Cheesecake
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ⅔ cup granulated sugar 133 grams
- ⅔ cup heavy cream 151 grams, room temperature
- ¼ cup sour cream 57 grams, room temperature
- 1 large egg 50 grams, room temperature
- 3 egg yolks 42 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2½ tablespoons all-purpose flour 19 grams
- 1½ teaspoons ground cinnamon 5 grams
- ¾ teaspoon kosher salt
Toppings
- 2 bananas sliced
- ½ cup caramel sauce 160 grams
- 1 cup walnuts 125 grams
Equipment
- Kitchen Scale (optional)
Instructions
For the Banana Bread
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides of the pan with nonstick spray. Set aside.
- In a large bowl, whisk the melted butter, sugar, and brown sugar together until smooth and creamy, about 1 minute. Add in the eggs and whisk to combine. Add in the mashed banana, sour cream, and vanilla and stir until completely incorporated, about 1 minute.½ cup unsalted butter, ⅓ cup granulated sugar, ⅓ cup brown sugar, 2 large eggs, 1 egg yolk, 1½ cups mashed ripe banana, ⅓ cup sour cream, 1½ teaspoons pure vanilla extract
- Pour the flour in, then add the cinnamon, baking powder, baking soda, and salt on top of the flour. Stir to bring together just until the flour and spices are incorporated, about 30 seconds. Do not over-stir. Pour the batter into the prepared springform pan.1⅔ cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Place into the oven to bake for 20-25 minutes, or until the top looks almost baked and browned. The banana bread will not be completely baked through but it will be almost completely set. Once baked, remove from the oven and place onto a cooling rack while you make the cheesecake batter.
For the Cheesecake
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together on medium-high speed for 3 minutes to ensure the mixture is smooth and creamy. Add in the heavy cream and sour cream and continue beating for 1 minute. Add in the eggs and vanilla and beat together for 30 seconds. Lastly, add in the flour, cinnamon, and salt and stir to combine. Pour the cheesecake batter into the pan with the banana bread.16 ounces cream cheese, ⅔ cup granulated sugar, ⅔ cup heavy cream, ¼ cup sour cream, 1 large egg, 3 egg yolks, 1 teaspoon pure vanilla extract, 2½ tablespoons all-purpose flour, 1½ teaspoons ground cinnamon, ¾ teaspoon kosher salt
- Wrap the bottom and sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan to create a water bath.
- To prevent browning, tent a large piece of aluminum foil over the cheesecake, ensuring that it is up high enough and does not set on top of the cheesecake batter.
- Place into the preheated oven to bake for 1½ hours.
- Once baked, turn the heat off, remove the aluminum and leave in the oven, with the door closed for 1 hour. Once the cheesecake has set, remove from the oven, unwrap the aluminum foil and place onto a cooling rack to cool to room temperature.
- Cover with plastic wrap or aluminum foil and place into the refrigerator to chill for at least 8 hours.
- Once chilled, remove from the refrigerator and unwrap. Carefully run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform pan sides and remove from the cheesecake. Garnish with banana slices, caramel sauce, or walnuts if desired. Slice and serve the cheesecake.2 bananas, ½ cup caramel sauce, 1 cup walnuts
Notes
- In the banana bread layer, granulated sugar can be used instead of the brown sugar.
- In the cheesecake batter, plain yogurt (Greek or regular) can be used in place of sour cream.
- In the cheesecake batter only, 1¼ tablespoons of cornstarch may be used in place of 2½ tablespoons of flour.
- Do not over mix the banana bread, as it will become rubbery.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not over mix the cheesecake batter, as it will add air and result in uneven baking and can cause it to crack at the end.
- Once the cheesecake is done, you can garnish it however you like. I swirled thinly sliced banana, drizzled it with caramel, and sprinkled it with chopped pecans pieces.
- Storage: Store banana bread cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Leave a Review