Introduction

Indulge in the rich and comforting flavors of Banana Bread Cheesecake, a delightful fusion of moist banana bread and creamy cheesecake. This recipe layers fluffy banana bread batter with smooth cheesecake for a dessert that’s sure to impress family and friends.

The image shows a thick slice of cheesecake with three distinct layers, placed on a white plate with a simple pattern. The bottom layer is a crumbly, golden-brown crust. Above it is the marbled cream cheese layer, combining light cream and dark brown swirls. The top layer is smooth, white cream cheese frosting, richly thick and slightly glossy, garnished with a generous sprinkle of chopped walnuts. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz. full-fat cream cheese, softened to room temperature
1/4 cup sour cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
2 eggs plus 1 egg white
1/2 cup vegetable oil
1/2 cup granulated sugar
6 tablespoons brown sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla extract
2 large or 3 small bananas, mashed (about 1 1/4 cups)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 to 2 teaspoons ground cinnamon, to taste
1/2 cup miniature chocolate chips
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

Step 1: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides with nonstick cooking spray. Wrap the pan with two layers of aluminum foil on the bottom and tightly around the sides to prevent water leakage during the water bath baking. Set aside.
Step 2: Prepare the cheesecake batter: In a large bowl, beat the 16 oz. cream cheese and 3/4 cup granulated sugar on medium speed until smooth and creamy. Add 1/4 cup sour cream, 1 teaspoon vanilla extract, and 1 tablespoon flour, beating until combined. On low speed, add 2 eggs plus 1 egg white and mix just until incorporated. Avoid overmixing. Set aside.
Step 3: Make the banana bread batter: In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 1/2 to 2 teaspoons ground cinnamon. In another medium bowl, combine 1/2 cup vegetable oil, 6 tablespoons brown sugar, 1/2 cup granulated sugar, 1 egg plus 1 egg yolk, and 1 teaspoon vanilla extract, mixing until sugars dissolve. Stir in the mashed bananas. Add the dry ingredients and mix just until combined. Fold in the miniature chocolate chips.
Step 4: Spread about 1 1/2 cups of the banana bread batter evenly on the bottom of the prepared springform pan. Drop large spoonfuls of the cheesecake batter over the banana bread layer. Then add another layer of large spoonfuls of banana bread batter on top. Repeat by layering the remaining cheesecake batter followed by the remaining banana bread batter. Do not swirl the batters together.
Step 5: Place the springform pan inside a large roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath, then carefully place it in the oven.
Step 6: Bake for 75 to 90 minutes, or until the center is set. If the top browns too quickly, loosely cover with aluminum foil. A toothpick inserted near the center should come out with a few moist crumbs but not wet batter. Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour.
Step 7: Remove the pan from the oven and let cool completely at room temperature. Once cooled, refrigerate for 5 to 6 hours or preferably overnight. When fully chilled, loosen the edges and remove the springform ring.
Step 8: Prepare the frosting: Beat 3 oz. cream cheese with 3 tablespoons softened butter on medium-high speed until smooth. Gradually add 2 cups sifted powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Beat until creamy. Add 1 to 2 tablespoons sour cream to reach desired consistency. Spread the frosting evenly over the chilled cheesecake.
Step 9: Garnish with 1/3 cup chopped walnuts if desired. Slice and serve chilled. Enjoy!

Tips & Variations

Use very ripe bananas for the best flavor and natural sweetness.
To make it nut-free, omit the walnuts or substitute with toasted coconut flakes for texture.
For an extra decadent touch, add a drizzle of caramel sauce before serving.
Be careful not to overmix the cheesecake batter to keep it light and creamy.

Storage

Store leftover banana bread cheesecake covered in the refrigerator for up to 3-4 days. For best texture, bring to room temperature for 15-20 minutes before serving. The frosting and cake keep well chilled and will remain moist and flavorful.

How to Serve

A thick slice of cheesecake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly, light brown crust with a rough texture. The middle layer is creamy and pale yellow with swirls of dark brown chocolate running through it. The top layer is smooth white cream cheese frosting, generously spread and slightly peaked at the edges. The cheesecake is topped with a scattered mix of chopped nuts, adding a crunchy texture and light brown color on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan instead of a springform pan?

A springform pan is ideal for easy removal of the cheesecake without damaging the sides. If unavailable, a regular cake pan lined with parchment paper and foil can work, but unmolding may be more challenging.

Why do I need to bake the cheesecake in a water bath?

The water bath helps the cheesecake bake evenly and prevents cracking by maintaining a moist environment around the pan. Wrapping the pan with foil prevents water from leaking in.