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92% would make again

Banana Bread Bottom Cheesecake

by Alix Traegerfeatured in Cheesecakes Vs. Cheese Steaks

Ingredients

for 10 servings

Banana Bread Crust

  • 4 bananas, as ripe as possible
  • 4 tablespoons 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 (910 g), softened
  • ½ cup sugar (100 g)
  • 1 tablespoon vanilla extract
  • 1 cup milk (240 mL)
  • 1 tablespoon gelatin powder
  • caramel sauce, for drizzling

Nutrition Info

Shop ingredients with
    Calories 511
    Fat 36g
    Carbs 38g
    Fiber 2g
    Sugar 19g
    Protein 8g

Estimated values based on one serving size.

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!