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Banana Bread Cheesecake Recipe

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4.5 from 144 reviews

This Banana Bread Cheesecake is a delightful fusion of moist banana bread layers with a rich, smooth cheesecake filling, all topped with a creamy cream cheese frosting and garnished with chopped walnuts. Baked in a water bath for a tender texture, this unique dessert combines the best of both worlds for an indulgent treat perfect for any occasion.

Ingredients

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Cheesecake Batter

  • 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 Batter

  • 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 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 – 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. Prepare Pan: Preheat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper and grease sides and bottom with nonstick spray. Wrap pan in two layers of aluminum foil on bottom and sides to prevent water leaks during water bath baking. Set aside.
  2. Make Cheesecake Batter: In a large bowl, beat cream cheese and granulated sugar on medium speed until smooth and creamy. Add sour cream, vanilla extract, and flour; beat until combined. On low speed, add eggs and egg white, beating just until combined—avoid overmixing. Set batter aside.
  3. Prepare Banana Bread Dry Mix: In a separate bowl, mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. Make Banana Bread Batter: In a medium bowl, combine vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract; stir until sugars dissolve. Add mashed bananas and mix well. Gradually add dry ingredients and stir just until combined. Fold in chocolate chips.
  5. Layer Batters: Spread about 1 1/2 cups of banana bread batter evenly on the bottom of prepared pan. Drop large spoonfuls of cheesecake batter over banana bread batter, then top with more banana bread batter spoonfuls. Repeat layering with remaining batter, finishing with banana bread batter on top. Do not swirl.
  6. Bake in Water Bath: Place springform pan inside a large roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath. Bake for 75-90 minutes or until center is set and a toothpick inserted comes out with a few moist crumbs. If browning too quickly, loosely cover with aluminum foil. When done, turn off oven and crack the door open; let cheesecake sit in oven for 1 hour.
  7. Cool and Chill: Remove cheesecake from oven and cool completely at room temperature. Then refrigerate for 5-6 hours or overnight for best results. Once chilled, loosen and remove springform pan ring.
  8. Make Frosting: Beat cream cheese and unsalted butter on medium-high speed until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt, beating on high until well combined and creamy. Mix in 1-2 tablespoons sour cream to achieve desired consistency.
  9. Frost and Garnish: Spread cream cheese frosting evenly over chilled cheesecake. Sprinkle chopped walnuts on top as garnish.
  10. Serve and Store: Slice and serve chilled. Store leftovers covered in refrigerator for up to 3-4 days.

Notes

  • Wrapping the springform pan in foil prevents water from leaking into the batter during the water bath baking.
  • Do not swirl the cheesecake and banana bread batters; layering creates the unique texture and appearance.
  • Overmixing the cheesecake batter can cause cracks and a dense texture—mix gently and just until combined.
  • Use fully ripe bananas for the best flavor and natural sweetness.
  • Allow the cheesecake to chill overnight for optimal flavor and texture development.
  • Water bath baking ensures a creamy, smooth cheesecake by regulating the oven temperature and moisture.

Keywords: banana bread cheesecake, cream cheese cheesecake, banana dessert, layered cheesecake, cream cheese frosting dessert

Find it online: https://todayfoodrecipe.com/banana-bread-cheesecake-recipe/