Why You’ll Love This Recipe
This dessert is the ultimate comfort food hybrid—part banana bread, part cheesecake, and 100% delicious. The banana layer adds sweetness and depth, while the cheesecake brings that signature creamy tang. Together, they create a dessert that’s rich but not overwhelming. It’s easy to make, bakes beautifully, and looks impressive enough for any occasion. Plus, it’s the perfect way to use up ripe bananas in a creative, irresistible way.
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Banana Bread Cheesecake – A Dreamy Fusion of Two Classics
- Total Time: 1 hr 20 mins + chilling time
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This Banana Bread Cheesecake is the ultimate dessert mashup — moist, cinnamon-spiced banana bread layered with a rich, creamy cheesecake filling. It’s indulgent, comforting, and perfect for any occasion from brunch to holidays.
Ingredients
- For the Banana Bread Layer:
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- For Topping (optional):
- 1 banana, sliced
- 2 tbsp crushed walnuts or pecans
- Drizzle of caramel sauce
Instructions
- Prepare the Oven: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Banana Bread Batter: In a large bowl, whisk together mashed bananas, melted butter, brown sugar, granulated sugar, egg, and vanilla until smooth. Add flour, baking soda, cinnamon, and salt. Stir until just combined.
- Make the Cheesecake Filling: In another bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla until fully combined.
- Assemble: Pour half of the banana bread batter into the prepared pan. Spoon the cheesecake mixture evenly over it. Gently spread the remaining banana bread batter on top.
- Bake: Bake for 55–65 minutes, or until the center is set and a toothpick inserted in the banana bread portion comes out clean.
- Cool in the pan for 15 minutes, then run a knife around the edge and remove the springform ring. Let cool completely, then refrigerate for at least 4 hours or overnight.
- Serve: Top with banana slices, nuts, and a drizzle of caramel sauce just before serving.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth cheesecake texture.
- Use very ripe bananas for maximum flavor and sweetness.
- Store leftovers in the fridge for up to 4 days or freeze slices for up to 1 month.
- Try adding chocolate chips or a swirl of peanut butter for a fun twist.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ripe bananas: The heart of this recipe. Choose spotty bananas—they’re sweeter and make the bread layer more flavorful and moist.
All-purpose flour: Provides structure to the banana bread base while keeping it tender.
Baking soda and baking powder: Help the banana bread layer rise evenly for a soft, fluffy crumb.
Salt: Enhances the sweetness and balances the flavors.
Brown sugar: Adds a hint of caramel richness to the banana bread layer.
Butter: Keeps the banana bread moist and adds a deliciously rich flavor.
Eggs: Bind the ingredients and help create a smooth texture in both the banana bread and cheesecake layers.
Vanilla extract: Adds warmth and rounds out the sweetness of both components.
Cream cheese: The star of the cheesecake layer—make sure it’s softened for a smooth, creamy texture.
Granulated sugar: Sweetens the cheesecake filling without overpowering the banana flavor.
Sour cream: Gives the cheesecake its signature tang and silky consistency.
Heavy cream: Adds richness and helps create that perfectly smooth cheesecake finish.
Ground cinnamon: A touch of spice that complements the banana flavor beautifully.
Chopped walnuts or pecans (optional): Add a bit of crunch for texture contrast.
Directions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Start with the banana bread layer. In a mixing bowl, mash the bananas until smooth. Stir in melted butter, brown sugar, eggs, and vanilla extract until well combined. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Spread half of this banana bread batter evenly into the prepared pan.
Next, prepare the cheesecake layer. Beat the cream cheese and granulated sugar together until smooth and creamy. Add eggs, one at a time, mixing after each addition. Stir in sour cream, heavy cream, and vanilla extract until well combined. Pour the cheesecake mixture over the banana bread layer, smoothing the top with a spatula.
Dollop the remaining banana bread batter over the cheesecake layer and gently swirl with a knife for a marbled effect. Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides to create a water bath. Bake for 60–70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 10–12 people.
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Chill time: 4 hours
Total time: 5 hours 30 minutes
Storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices in airtight containers for up to 2 months—just thaw in the refrigerator overnight before serving. Serve chilled or at room temperature for the creamiest texture.
Variations and Customizations
Chocolate Chip Swirl: Add chocolate chips to the banana bread batter for a rich twist.
Nutty Crunch: Fold chopped walnuts or pecans into the banana layer for added texture.
Caramel Drizzle: Top the cooled cheesecake with warm caramel sauce for an indulgent finish.
Peanut Butter Banana Cheesecake: Swirl in a few spoonfuls of peanut butter into the cheesecake layer before baking.
Maple Banana Version: Replace some of the sugar with pure maple syrup for a deeper sweetness.
Spiced Delight: Add nutmeg and allspice to the batter for a cozy, fall-inspired flavor.
Mini Cheesecakes: Bake the batter in a muffin tin for adorable individual servings.
Crumb Topping: Add a cinnamon streusel topping before baking for extra flavor and crunch.
Gluten-Free Option: Substitute the flour with a 1:1 gluten-free blend.
Vegan Alternative: Use dairy-free cream cheese, coconut cream, and a flax egg substitute.
FAQs
Can I make this without a water bath?
Yes, but the water bath helps prevent cracks and keeps the cheesecake smooth.
How do I know when it’s done baking?
The center should jiggle slightly when you move the pan—it will firm up as it cools.
Can I use frozen bananas?
Yes, just thaw and drain excess liquid before mashing.
What type of cream cheese is best?
Full-fat cream cheese gives the richest flavor and best texture.
Can I skip the cinnamon?
You can, but it adds a lovely warmth that complements the bananas.
Can I make this ahead of time?
Absolutely—it tastes even better the next day after chilling overnight.
How can I prevent cracks in the cheesecake?
Use room-temperature ingredients and avoid overmixing the batter.
What can I serve with this cheesecake?
Whipped cream, caramel drizzle, or fresh banana slices make great toppings.
Can I make this in a regular cake pan?
Yes, but use parchment and handle gently when removing since it won’t have a release latch.
How long should I chill it before serving?
At least 4 hours, but overnight is ideal for the best flavor and texture.
Conclusion
This Banana Bread Cheesecake is a delicious marriage of two beloved desserts—moist banana bread and creamy cheesecake. It’s rich, comforting, and beautifully layered, offering the perfect combination of sweetness, tang, and warmth. Whether served as a holiday centerpiece or a weekend indulgence, it’s sure to impress every dessert lover at the table. One bite, and you’ll see why this dessert is pure perfection—it’s the ultimate treat for banana bread and cheesecake fans alike.
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