Banana Bread Cheesecake Recipe

Imagine the comforting sweetness of banana bread meeting the creamy decadence of cheesecake. This Banana Bread Cheesecake is a true showstopper, combining two beloved desserts into one irresistible creation. The moist, banana-infused base perfectly complements the rich, tangy cheesecake filling, all topped with a drizzle of honey, fresh bananas, and a sprinkle of nuts. Trust me, this one’s going to be a family favorite.

Why You’ll Love This Recipe

• Two Classics in One: It’s banana bread and cheesecake—why settle for one when you can have both?
• Crowd-Pleaser: Perfect for birthdays, holidays, or whenever you want to impress.
• Customizable: Swap the toppings, add chocolate chips, or even use caramel drizzle.
• Make-Ahead Friendly: Tastes even better after a night in the fridge.

Ingredients

Here’s what you’ll need to bring this decadent Banana Bread Cheesecake to life:

• Ripe Bananas: Add natural sweetness and moistness to the banana bread base.
• Butter: Keeps the base rich and tender.
• Brown Sugar: Adds a caramel-like sweetness and depth of flavor.
• Eggs: Bind the banana bread and cheesecake layers together.
• Vanilla Extract: Enhances the flavor in both layers.
• Baking Soda: Helps the banana bread rise just enough.
• All-Purpose Flour: The foundation of the banana bread base.
• Salt: Balances the sweetness.
• Cream Cheese: The heart of the cheesecake filling—smooth and creamy.
• Granulated Sugar: Sweetens the cheesecake layer without overpowering.
• Sour Cream: Adds tang and keeps the cheesecake silky.
• Banana Slices: Fresh topping for garnish.
• Honey: A drizzle of natural sweetness for finishing.
• Cinnamon: Adds a warm, cozy flavor.
• Walnuts or Pecans: Crunchy texture and nutty finish.

Ingredients with measurements will be right under the article in the recipe card.

How to Make the Banana Bread Cheesecake

Step 1: Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.

Step 2: Make the Banana Bread Base

In a mixing bowl, mash the ripe bananas and stir in melted butter and brown sugar. Mix until smooth. Add the egg, vanilla, baking soda, salt, and flour. Gently combine until no streaks of flour remain. Spread this mixture evenly into the bottom of your pan.

Step 3: Prepare the Cheesecake Filling

In another bowl, beat the cream cheese and sugar until fluffy and smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until fully combined. Pour this luscious filling over the banana bread base.

Step 4: Bake the Cheesecake

Bake for 50–60 minutes, until the cheesecake looks set but still slightly jiggly in the center. Turn off the oven, crack the door, and let it cool inside for 1 hour.

Step 5: Chill and Set

Remove the cheesecake and refrigerate for at least 4 hours, or ideally overnight, to allow it to firm up beautifully.

Step 6: Add the Toppings

Before serving, top with banana slices, a drizzle of honey, a sprinkle of cinnamon, and chopped walnuts or pecans.

Pro Tips for Making the Recipe

• Use Super Ripe Bananas: The riper they are, the sweeter and more flavorful your base will be.
• Don’t Overmix the Batter: Mix just until combined to keep the banana bread tender.
• Water Bath Option: If you want a perfectly smooth cheesecake, bake it in a water bath to prevent cracks.
• Chill Overnight: The flavors develop more depth and the texture sets best with extra chilling.

How to Serve

This cheesecake is already a star on its own, but here are some fun ways to enjoy it:

• Serve slices with a scoop of vanilla ice cream.
• Add a drizzle of caramel sauce or chocolate ganache for extra indulgence.
• Pair with a cup of coffee or spiced chai for the ultimate cozy treat.

Make Ahead and Storage

Storing Leftovers

Keep leftover cheesecake covered in the fridge for up to 5 days.

Freezing

Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

Cheesecake is best enjoyed cold, but if you prefer, let it sit at room temperature for 20 minutes before eating.

FAQs

Can I make this without nuts?
Yes! Simply leave out the walnuts or pecans, or swap them with chocolate chips or toasted coconut.

Can I use Greek yogurt instead of sour cream?
Absolutely. Greek yogurt works as a lighter substitute while still keeping the cheesecake creamy.

How do I know when the cheesecake is done baking?
The center should still have a slight jiggle when you gently shake the pan. It will firm up as it cools and chills.

Can I make this ahead of time for a party?
Yes, in fact, it’s even better! Make it a day in advance so it has plenty of time to chill and develop flavor.