This Banana Bread Cheesecake is a heavenly combination of rich, creamy cheesecake and the comforting softness of spiced banana bread. With every bite, you get the indulgence of a cheesecake paired with the warm, familiar flavors of banana bread. Whether you’re a fan of cheesecake, banana bread, or both, this dessert will surely become a favorite!
Ingredients
1 ½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons melted butter
3 ripe bananas, mashed
2 cups cream cheese, softened
1 cup sour cream
½ cup sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside.
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add the sour cream, mashed bananas, eggs, vanilla, cinnamon, and nutmeg. Mix until well combined.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the cream cheese mixture and stir until smooth.
Pour the batter over the crust in the springform pan. Smooth the top and bake for 50-55 minutes, or until the center is set and the edges are lightly browned.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Then, remove it from the oven and cool completely on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 servings
Storage/Reheating
I recommend storing any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to enjoy it again, you can eat it cold straight from the fridge or let it come to room temperature before serving. If you prefer, you can also warm it up slightly in the microwave, but I personally enjoy the cheesecake cold to keep its creamy texture.
FAQs
Can I use frozen bananas instead of fresh ones?
Yes, frozen bananas can work, but make sure to thaw and drain any excess liquid before using them in the recipe.
Can I substitute the sour cream with something else?
If you don’t have sour cream, you can substitute it with Greek yogurt or heavy cream for a slightly different texture, but still rich and creamy.
Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake tastes even better the next day. I recommend preparing it the day before you plan to serve it and letting it set overnight in the refrigerator.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but slightly jiggly, and the edges are lightly browned. A toothpick inserted into the center should come out mostly clean.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. To do so, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Let it thaw in the fridge before serving.
Conclusion
This Banana Bread Cheesecake combines two beloved treats into one decadent dessert. The blend of creamy cheesecake and spiced banana bread makes it the perfect choice for any occasion. Whether you’re serving it at a family gathering or enjoying it as an after-dinner treat, this dessert will surely impress. I can’t wait for you to try it!
📖 Recipe:
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Banana Bread Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A heavenly combination of rich, creamy cheesecake and the comforting softness of spiced banana bread, featuring a graham cracker crust.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons melted butter
3 ripe bananas, mashed
2 cups cream cheese, softened
1 cup sour cream
½ cup sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Add the sour cream, mashed bananas, eggs, vanilla, cinnamon, and nutmeg. Mix until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the cream cheese mixture and stir until smooth.
- Pour the batter over the crust in the springform pan. Smooth the top and bake for 50-55 minutes, or until the center is set and the edges are lightly browned.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Then, remove it from the oven and cool completely on a wire rack.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set.
Notes
Frozen bananas can be used, but make sure to thaw and drain any excess liquid before using them.
Sour cream can be substituted with Greek yogurt or heavy cream for a slightly different texture.
Prepare the cheesecake the day before and let it set overnight for best results.
If freezing, wrap the cheesecake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
