Banana Bread Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 2 50

Chill Time: 8

Total Time: 11 10

Servings: slices

Calories: 581kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

Print Recipe

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer

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

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.

Nutrition