Banana Bread Cheesecake

Banana Bread Cheesecake is a melt-in-your-mouth combo of creamy vanilla cheesecake and the moistest chocolate chip banana bread. You get two delicious treats in one! And if that’s not enough for you, there is cream cheese buttercream frosting on top of this unique delicacy.

Ingredients:
Cheesecake:
16 oz. full-fat cream cheese, softened to room temperature
¼ cup sour cream
¾ cup sugar
1 t vanilla extract
1 T all-purpose flour
2 eggs + 1 egg white

Banana Bread:
½ cup vegetable oil
½ cup sugar
6 T brown sugar
1 egg + 1 egg yolk
1 teaspoon vanilla extract
2 large or 3 small bananas, mashed (about 1¼ cups)
1½ cups all-purpose flour
1 t baking powder
½ t baking soda
¼ t salt
1½ – 2 t ground cinnamon (to taste)
½ cup miniature chocolate chips (optional)

Cream Cheese Frosting:
3 oz. full-fat cream cheese, softened to room temperature
3 T unsalted butter, softened to room temperature
2 cups powdered sugar, sifted
1 t vanilla extract
⅛ t salt
1–2 T sour cream
⅓ cup chopped walnuts, for garnish

Instructions:
Preheat the oven to 350 F and line the bottom of a 9-inch springform pan with parchment paper, then grease bottom and sides with nonstick cooking spray. Wrap springform pan in 2 layers of aluminum foil on the bottom and tightly around the outside walls of the springform pan to prevent the water leak in the pan while baking in water bath. Set aside.

Cheesecake:
To make the cheesecake beat the cream cheese and granulated sugar together on medium speed in a large bowl until the mixture is smooth and creamy. Then add sour cream, vanilla and flour and beat until combined. On low speed, add the eggs and beat until combined (do not overmix the batter!!!) and set aside.

Banana Bread:
To make banana bread stir together dry ingredients: flour, baking powder, baking soda, salt and cinnamon, then set aside. In a medium bowl, mix the oil, brown sugar, sugar, eggs and vanilla until sugar dissolves. Add mashed banana and mix to combine. Add dry ingredients and mix just until combined. Stir in chocolate chips, if using. Spread 1½ cups of banana bread batter over bottom of prepared pan. Drop large spoonfuls of the cheesecake batter on top of banana bread batter. Top with large spoonfuls of banana bread batter. Repeat with remaining cheesecake mixture and finish with remaining banana bread batter. Do not swirl!!! Place the springform pan into a large roasting pan, fill with about 1 inch of hot water and place in the oven. Bake for 75-90 minutes or until the center is set. If it starts browning too much, loosely top with aluminum foil. When toothpick inserted in the center comes out almost clean with a few moist crumbs attached, turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and cool completely at room temperature, then refrigerate for 5-6 hours or overnight (preferred). Then the banana bread cheesecake is completely cooled, loosen from the ring of the pan and remove the ring.

Frosting:
To make the cream cheese frosting, beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy. Then gradually add the powdered sugar, vanilla and salt. Beat on high speed until smooth and creamy. Beat in 1-2 Tablespoons of sour cream, depending how thick or thin you want the frosting. Spread onto chilled cheesecake. Garnish with chopped walnuts, if desired. Cut into slices and serve chilled. Store leftover covered in the refrigerator for up to 3-4 days.

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