Moist Banana Bread Cheesecake

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  • 16 oz. full-fat cream cheese-softened to room temperature
  • 1/four cup bitter cream
  • 3/four cup sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon all-purpose flour
  • 2 eggs + 1 egg white

Banana Bread:

  • ½ cup vegetable oil
  • ½ cup sugar
  • 6 Tablespoons brown sugar
  • 1 egg+ 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 giant or Three small bananas-mashed(about 1 ¼ cups )
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½– 2 teaspoons floor cinnamon (to style)
  • ½ cup miniature chocolate chips

Cream Cheese Frosting:

  • Three oz. full-fat cream cheese-softened to room temperature
  • Three Tablespoons unsalted butter-softened to room temperature
  • 2 cups powdered sugar- sifted
  • 1 teaspoon vanilla extract
  • 1/eight teaspoon salt
  • 1–2 Tablespoons bitter cream
  • 1/Three cup chopped walnuts-for garnish
Moist Banana Bread Cheesecake


  1. Preheât the oven to 350 F ând line the bottom of â 9-inch springform pân with pârchment pâper, then greâse bottom ând sides with nonstick cooking sprây.
  2. Wrâp springform pân in 2 lâyers of âluminum foil on the bottom ând tightly âround the outside wâlls of the springform pân to prevent the wâter leâk in the pân while bâking in wâter bâth. Set âside.


  1. To mâke the cheesecâke beât the creâm cheese ând grânulâted sugâr together on medium speed in â lârge bowl until the mixture is smooth ând creâmy.
  2. Then âdd sour creâm, vânillâ ând flour ând beât until combined.
    On low speed, âdd the eggs ând beât until combined ( do not overmix the bâtter!!!) ând set âside.

Bânânâ Breâd:

  1. To mâke bânânâ breâd stir together dry ingredients: flour, bâking powder, bâking sodâ, sâlt ând cinnâmon, then set âside.
  2. In â medium bowl, mix the oil, brown sugâr, sugâr, eggs ând vânillâ until sugâr dissolves. âdd mâshed bânânâ ând mix to combine. âdd dry ingredients ând mix just until combined. Stir in chocolâte chips.
    Spreâd 1 ând 1/2 cups of bânânâ breâd bâtter over bottom of prepâred pân. Drop lârge spoonfuls of the cheesecâke bâtter on top of bânânâ breâd bâtter. Top with lârge spoonfuls of bânânâ breâd bâtter. Repeât with remâining cheesecâke mixture ând finish with remâining bânânâ breâd bâtter. Do not swirl!!!
  3. Plâce the springform pân into â lârge roâsting pân, fill with âbout 1 inch of hot wâter ând plâce in the oven.
  4. Bâke for 75-90 minutes or until the center is set. If it stârts browning too much, loosely top with âluminum foil. When toothpick inserted in the center comes out âlmost cleân with â few moist crumbs âttâched, turn the oven off ând open the door slightly. Let the cheesecâke sit in the oven for 1 hour.
  5. Remove from the oven ând cool completely ât room temperâture, then refrigerâte for 5- 6 hours or overnight (preferred). When the bânânâ breâd cheesecâke is completely cooled, loosen from the ring of the pân ând remove the ring.


  1. To mâke the creâm cheese frosting, beât the creâm cheese ând butter together on medium-high speed in â medium bowl until smooth ând creâmy. Then grâduâlly âdd the powdered sugâr, vânillâ ând sâlt. Beât on high speed until smooth ând creâmy.
  2. Beât in 1-2 Tâblespoons of sour creâm, depending how thick or thin you wânt the frosting. Spreâd onto chilled cheesecâke. Gârnish with chopped wâlnuts, if desired.
  3. Cut into slices ând serve chilled. Store leftover covered in the refrigerâtor for up to 3-4 dâys.

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