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Banana Bread Bottom Cheesecake

by Alix Traeger featured in Cheesecakes Vs. Cheese Steaks

Ingredients

for 10 servings

Banana Bread Crust

  • 4 bananas, as ripe as possible
  • ¼ cup
    vegetable oil
  • 1 egg
  • ½ cup
    sugar (100 g)
  • 1 teaspoon
    vanilla extract
  • 1 ½ cups
    all-purpose flour (190 g)
  • 1 teaspoon
    baking powder
  • 1 teaspoon
    baking soda
  • ¼ teaspoon
    salt
  • 1 teaspoon
    cinnamon

Cheesecake Filling

  • 32 oz
    cream cheese, softened (905 g)
  • ½ cup
    sugar (100 g)
  • 1 tablespoon
    vanilla extract
  • 1 cup
    milk (240 mL)
  • 1 tablespoon
    gelatin powder
  • caramel sauce, for drizzling

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, mash the bananas with a fork.
  3. Add the oil, egg, sugar, and vanilla. Stir until combined.
  4. Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
  5. Pour the banana bread batter into a greased 9-inch (22 cm) springform pan.
  6. Bake for 30-40 minutes, or until the top is set.
  7. In a large bowl, add the cream cheese, sugar, and vanilla. Whisk until combined.
  8. Microwave the milk until hot, about 2 minutes, then add the gelatin powder. Quickly stir until gelatin is completely dissolved, about 5 minutes.
  9. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
  10. Pour the cheesecake mixture over the baked banana bread crust.
  11. Chill for 3 hours, or overnight.
  12. Unmold the cheesecake, then slice and serve drizzled with caramel sauce.
  13. Enjoy!
 

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