Banana Bread Cheesecake

Banana Bread Cheesecake: Silky smooth cheesecake inside a moist banana bread crust. A must try!

You are going to love this unique banana bread cheesecake recipe. Most cheesecakes have a graham cracker crust. I love using new and un-expected bases like snickerdoodles, or sugar cookies. However, this banana bread base takes the cake!

When I am looking for a way to use leftover bananas, the first thing I think of is making banana bread. If you like banana bread, you’ll go crazy over this cheesecake.

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Banana Bread Cheesecake Ingredients

For the Banana Bread Crust:

• 4 Bananas: Ripe (See below for tips on how to ripen bananas quickly)
• Vegetable Oil
• Egg
• White Sugar
• Vanilla
• Flour
• Baking Powder and Baking Soda
• Salt
• Cinnamon

For the Cheesecake

• Cream Cheese: Duh! Don’t skimp, use the full fat version here.
• Milk
• Sugar
• Vanilla
• Unflavored Gelatin Powder: For most cheesecakes, eggs help the cheesecake set and hold its shape. Without eggs, we need something else to help the cheesecake set. A little gelatin, will help it hold its form. What is great about the gelatin is that a little goes a long way. Only 1 tablespoon will help about 2 cups of liquid firm up and set.

For the Caramelized Bananas

• Butter
• Brown sugar
• Cinnamon
• Banana
• Bourbon

For the Whipped Cream

• Whipping Cream
•  Powdered Sugar
• Vanilla Extract

Banana Bread Bottom Cheesecake Recipe

For the Banana Bread Crust

First, mash the bananas with a fork.Mix in the oil, egg, sugar, and vanilla.

After that mix in the flour, baking powder, baking soda, salt, and cinnamon until just combined.

Pour banana bread batter into a springform pan and bake for 38 minutes

For the Cheesecake

Beat the softened cream cheese, sugar, and vanilla. Mix gelatin powder into warmed milk.Beat in until smooth.

Pour the cheesecake mixture over the banana bread crust.

For the Caramelized Bananas

Melt butter. Add in the sugar and cinnamon and whisk until smooth.Add the banana and brown.

Add the bourbon and simmer.

Cool before adding to the cheesecake.

For the Whipped Cream

Beat all ingredients until stiff peaks form. Spoon or pipe on top of cheesecake.

How Can I Quickly Ripen Bananas?

Want to make this banana bread bottom cheesecake recipe but you don’t have over ripe bananas? No worries! There are three ways to help bananas ripen fast. To ripen bananas:

1. If you know you want ripe bananas in a few days, you can place the bananas in a paper bag. If you add in a well ripened banana or an apple, the bananas will ripen even faster. The bananas should be ready in a day or two.
2. If you only have unripened bananas and want to use in a recipe pronto you can put the bananas on a baking sheet. Bake the unpeeled bananas for 15- 20 minutes or until the bananas are black. When cool, peel and mash the bananas.
3. The third option for ripening bananas is to use the microwave. Peel the bananas and place them on a microwave safe plate. Microwave the bananas for about 30 seconds until they start to sizzle.

Can You Freeze Cheesecake?

Yes, you can a freeze cheesecake. For this banana bread cheesecake I would suggest freezing without the banana topping. Make it after thawing. To freeze cheesecake, wrap it well with plastic wrap. Freeze for up to 6 months.

How Long Does Cheesecake Last?

When making homemade cheesecake it will last for up to 6 days in the fridge. We often eat this banana bread bottom cheesecake recipe, the same day we make it! You can always make a second banana bread cheesecake to freeze.

How To Tell If Cheesecake Is Done

One of the hardest things about making a cheesecake is knowing when it’s done. It can be hard to tell exactly when the cheesecake should come out of the oven. A trick many pros use is the jiggle test. When the cheesecake is almost done, give the cheesecake a jiggle. Use both hands, with oven mitts, and gently shake the pan. You want to see firm edges, but the center should have a little jiggle to it. The center will firm up as the cheesecake is cools.

If the edges are not firm yet, it may need 5-10 more minutes in the oven.

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Banana Bread Cheesecake

Banana Bread Cheesecake: Silky smooth cheesecake inside a moist banana bread crust. A must try!

Prep Time25 mins

Cook Time38 mins

Total Time1 hr 3 mins

Course: Dessert

Cuisine: Southern

Keyword: Baked

Servings: 9 Slices

Calories: 621kcal

Author: Krystle

Ingredients

For the Banana Bread Crust

• 4 Bananas Ripe
• 4 tablespoons Vegetable Oil
• 1 Egg
• 1/2 Cup White Sugar
• 1 teaspoon Vanilla
• 1 1/2 Cup Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 teaspoon Cinnamon

For the Cheesecake Layer

• 4 8 Ounce Packages Cream Cheese, Softened
• 1/2 Cup White Sugar
• 1 tablespoon Vanilla
• 1 Cup Whole Milk
• 1 tablespoon Unflavored Gelatin Powder

For the Caramelized Bananas

• 4 tablespoons Butter
• 1/2 Cup Brown Sugar Packed
• 1/2 teaspoon Cinnamon
• 2 Banana Sliced
• 1 tablespoon Bourbon

For the Whipped Cream

• 2 Cups Heavy Whipping Cream
• 1/2 Cup Powdered Sugar
• 1 teaspoon Vanilla

Instructions

For the Banana Bread Crust

• Preheat oven to 350 degrees F. Line a 9 inch springform pan with parchment paper ,and spray with non stick baking spray. Set aside.
• In a large bowl mash the bananas with a fork.Mix in the oil, egg, sugar, and vanilla stirring until combined
• Gradually mix in the flour, baking powder, baking soda, salt, and cinnamon until just combined.
• Pour the banana bread batter into the springform pan and bake for 38 minutes.
• Once baked set aside to cool while you make the cheesecake.

For the Cheesecake

• In a large bowl, beat the softened cream cheese, sugar, and vanilla.
• Heat up the milk in the microwave for about 2 minutes. Mix in the gelatin powder. Once gelatin is dissolved, let stand about 5 minutes.
• Pour the gelatin mixture into cream cheese mixture ,and beat again until smooth.
• Pour the cheesecake mixture over the baked banana bread crust.

For the Caramelized Bananas

• Once the cheesecake has set, make the topping.
• In a medium skillet, over medium heat melt the butter.
• Add in the sugar and cinnamon and whisk until melted and smooth.Add the banana and allow to soften and brown slightly.
• Add the bourbon and simmer for a few minutes.
• Once done allow to cool for about 10 minutes before scooping onto the cheesecake.

For the Whipped Cream

• Beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
• Scoop into the piping bag.
• Spoon banana's onto the top of the cheesecake.
• Spoon or pipe whipped cream around the edge of the cheesecake.

Nutrition

Calories: 621kcal | Carbohydrates: 78g | Protein: 5g | Fat: 32g | Saturated Fat: 21g | Cholesterol: 107mg | Sodium: 276mg | Potassium: 447mg | Fiber: 2g | Sugar: 51g | Vitamin A: 21.2% | Vitamin C: 8.7% | Calcium: 10.8% | Iron: 7.7%

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What do you think of this banana bread cheesecake?