Banana Bread Cheesecake
User Reviews
5.0
15 reviews
Excellent
Banana Bread Cheesecake
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Moist banana bread topped with a tangy vanilla cheesecake, this Banana Bread Cheesecake is the best of both worlds. You'll never have to choose between desserts again! The banana bread acts as a "crust" for the no-bake cheesecake and the sweet flavor perfectly balances the tart cheesecake. Serve topped with caramel sauce and pecans.
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Ingredients
Banana Bread Layer
- 4 bananas (very ripe)
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Cheesecake Layer
- 24 ounces cream cheese (3 packs), softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 tablespoon gelatin powder
- caramel sauce for topping
Instructions
- Preheat your oven to 350 degrees F. and prepare a 9” springform pan by spraying generously with non‐stick spray and place a parchment round in the bottom of the pan.
- In a large bowl, add the bananas and mash with a fork as well as you can. Add in the vegetable oil, egg, sugar, and vanilla and whisk until combined.
- Sift in the flour, baking powder, baking soda, and cinnamon and stir until just combined and there are no dry spots remaining
- Pour the batter into the greased pan and bake for 30‐40 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Remove from the oven and place on a wire rack to cool while you make the cheesecake layer.
- In a large bowl, cream the cream cheese for 4‐5 minutes or until smooth and there are no lumps. Add the sugar and vanilla and mix until combined.
- Microwave the milk until hot, then quickly whisk in the gelatin powder. Make sure all of the gelatin powder is dissolved.
- Slowly pour the milk/gelatin mixture into the cream cheese mixture and mix until combined and smooth.
- Pour the cream cheese mixture over the cooled banana bread layer and smooth.
- Place in the refrigerator and chill overnight to make sure the cheesecake is fully set.
- Remove form the springform once set and serve with a drizzle of caramel sauce and pecans if desired.
- Keep any left‐over cheesecake in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show Details
Calories
482kcal
(24%)
Carbohydrates
43g
(14%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
92mg
(31%)
Sodium
343mg
(14%)
Potassium
329mg
(9%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
1094IU
(22%)
Vitamin C
3mg
(3%)
Calcium
121mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 92mg | 31% |
| Sodium | 343mg | 14% |
| Potassium | 329mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 1094IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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