Description
This Banana Bread Cheesecake is a delightful fusion dessert combining moist, spiced banana bread with a creamy, smooth cheesecake layer on top. Featuring ripe bananas, warm cinnamon, and a luscious cream cheese topping set with gelatin, this make-ahead treat is perfect for special occasions or an indulgent everyday dessert. Finished with a drizzle of caramel sauce and optional pecans, it offers rich flavor and satisfying texture in every bite.
Ingredients
Scale
Banana Bread Layer
- 4 very ripe bananas
- 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
For Serving
- Caramel sauce for topping
- Optional: pecans for garnish
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan generously with non-stick spray and place a parchment paper round in the bottom to prevent sticking.
- Mash bananas and combine wet ingredients: In a large bowl, mash the very ripe bananas with a fork until mostly smooth. Add the vegetable oil, egg, granulated sugar, and vanilla extract, then whisk together until fully combined.
- Add dry ingredients: Sift in the all-purpose flour, baking powder, baking soda, and cinnamon into the banana mixture. Stir gently until just combined and there are no dry spots, being careful not to overmix.
- Bake the banana bread layer: Pour the batter into the prepared springform pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack.
- Prepare the cheesecake layer: In a large mixing bowl, beat the softened cream cheese for 4 to 5 minutes until smooth and free of lumps. Add the sugar and vanilla extract, and mix until incorporated.
- Dissolve gelatin: Heat the milk in the microwave until hot but not boiling. Quickly whisk in the gelatin powder, ensuring it dissolves completely without lumps.
- Combine gelatin mixture with cream cheese: Slowly pour the warm milk and gelatin mixture into the cream cheese mixture while mixing gently until smooth and homogeneous.
- Assemble cheesecake: Pour the cheesecake mixture evenly over the cooled banana bread layer, smoothing the surface with a spatula.
- Chill to set: Place the assembled cheesecake in the refrigerator and chill overnight to allow the cheesecake layer to fully set and firm up.
- Serve: Once set, carefully remove the sides of the springform pan. Drizzle caramel sauce over the top and garnish with pecans if desired before slicing and serving.
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to three days to maintain freshness and texture.
Notes
- Using very ripe bananas enhances natural sweetness and flavor in the banana bread layer.
- Be careful not to overmix the banana bread batter to keep it tender.
- Ensure gelatin powder is fully dissolved to avoid lumps in the cheesecake layer.
- Allowing the cheesecake to chill overnight greatly improves texture and sliceability.
- Caramel sauce and pecans add a nice finishing touch but are optional based on preference.
- Use a springform pan for easy removal without damaging the cake layers.
