Banana Bread Cheesecake

5 from 5 votes

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.

Prep Time10

Cook Time40

Chill Time3

Total Time3 50

Course: Dessert

Cuisine: American

Keyword: banana bread bottom cheesecake, banana cheesecake, easy cheesecake recipe

Servings: servings

Calories: 482kcal

Author: Jill

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

32 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.

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