Banana Bread Bottom Cheesecake
featured in Cheesecakes Vs. Cheese Steaks
Impress your family or friends with this creamy cheesecake on top of a moist and delicious banana bread, drizzled with caramel sauce. Delicious!
Tasty Team
95% would make again
Total Time
4 hr 10 min
4 hr 10 min
Prep Time
30 minutes
30 min
Cook Time
3 hr 40 min
3 hr 40 min
Total Time
4 hr 10 min
4 hr 10 min
Prep Time
30 minutes
30 min
Cook Time
3 hr 40 min
3 hr 40 min
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
- Calories 514
- Fat 34g
- Carbs 43g
- Fiber 2g
- Sugar 26g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- In a large bowl, mash the bananas with a fork.
- Add the oil, egg, sugar, and vanilla. Stir until combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
- Pour the banana bread batter into a greased 9-inch (22 cm) springform pan.
- Bake for 30-40 minutes, or until the top is set.
- In a large bowl, add the cream cheese, sugar, and vanilla. Whisk until combined.
- Microwave the milk until hot, about 2 minutes, then add the gelatin powder. Quickly stir until gelatin is completely dissolved, about 5 minutes.
- Pour the gelatin mixture over the cream cheese and whisk again until smooth.
- Pour the cheesecake mixture over the baked banana bread crust.
- Chill for 3 hours, or overnight.
- Unmold the cheesecake, then slice and serve drizzled with caramel sauce.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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