Description
A decadent dessert that marries two beloved classics into one unforgettable treat, featuring a moist, spiced banana bread swirled with a smooth, tangy cheesecake filling.
Ingredients
Cheesecake:
16 oz. full-fat cream cheese-softened to room temperature
1/4 cup sour cream
3/4 cup sugar
1 teaspoon vanilla extract
1 Tablespoon all-purpose flour
2 eggs + 1 egg white
Banana Bread:
1/2 cup vegetable oil
1/2 cup sugar
6 Tablespoons brown sugar
1 egg+ 1 egg yolk
1 teaspoon vanilla extract
2 large or 3 small bananas-mashed(about 1 ¼ cups )
1 ½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 ½– 2 teaspoons ground cinnamon (to taste)
1/2 cup miniature chocolate chips
Cream Cheese Frosting:
3 oz. full-fat cream cheese-softened to room temperature
3 Tablespoons unsalted butter-softened to room temperature
2 cups powdered sugar- sifted
1 teaspoon vanilla extract
1/8 teaspoon salt
1–2 Tablespoons sour cream
1/3 cup chopped walnuts-for garnish
Instructions
1. Preheat your oven to 350F. Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides and bottom. Wrap the outside of the pan securely with two layers of aluminum foil to prepare for a water bath.
2. For the cheesecake filling, beat the softened cream cheese and granulated sugar until smooth and creamy.
3. Add the sour cream, vanilla, and flour to the cream cheese mixture and beat until just combined.
4. Gradually add the eggs and egg white on low speed, beating until just incorporated. Be careful not to overmix. Set aside.
5. For the banana bread batter, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
6. In a separate bowl, mix the vegetable oil, brown sugar, sugar, eggs, and vanilla until the sugar is dissolved.
7. Stir in the mashed bananas until well combined.
8. Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the chocolate chips.
9. Spread 1 and 1/2 cups of the banana bread batter evenly over the bottom of the prepared springform pan.
10. Dollop spoonfuls of the cheesecake batter over the banana bread layer.
11. Top the cheesecake batter with spoonfuls of the remaining banana bread batter. Repeat this layering process until all the batter is used, finishing with a layer of banana bread batter. Do not swirl the batters together.
12. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour about 1 inch of hot water into the roasting pan to create a water bath.
13. Bake for 75-90 minutes, or until the center of the cheesecake is set. If the top begins to brown too quickly, loosely cover it with aluminum foil. The cheesecake is done when a toothpick inserted into the center comes out with only a few moist crumbs attached.
14. Turn off the oven and slightly open the oven door. Let the cheesecake cool in the oven for 1 hour.
15. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
16. Once fully cooled, cover and refrigerate the cheesecake for at least 5-6 hours, or preferably overnight, for the best texture.
17. When the cheesecake is thoroughly chilled, carefully remove the sides of the springform pan.
18. To make the frosting, beat the softened cream cheese and butter until smooth and creamy.
19. Gradually add the sifted powdered sugar, vanilla extract, and salt, beating on high speed until smooth and creamy.
20. Beat in 1 to 2 tablespoons of sour cream until the frosting reaches your desired consistency.
21. Spread the cream cheese frosting evenly over the chilled cheesecake.
22. Garnish with chopped walnuts, if desired.
23. Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 3-4 days.
Notes
Seriously, don’t skimp on letting those bananas get truly spotty and soft. It makes a world of difference in both flavor and moisture.
Room temperature cream cheese is non-negotiable for a silky smooth cheesecake. Cold cream cheese will result in a lumpy batter that’s hard to fix.
A cheesecake that’s slightly jiggly in the center when you take it out of the oven will continue to cook as it cools and will set up beautifully. Overbaking can lead to cracks and a dry texture.
Resist the urge to slice into it immediately. The chilling period is essential for the flavors to meld and the cheesecake to firm up into that perfect, creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 55 to 65 minutes (from blog text) / 75-90 minutes (from recipe instructions)
- Category: Dessert
- Cuisine: American