Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Instructions
- Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- Step 2: In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to create the crust.
- Step 3: In another bowl, beat together the cream cheese, sugar, and brown sugar until smooth. Add in the mashed bananas, eggs, and vanilla bean paste, mixing well until fully incorporated.
- Step 4: Pour the cheesecake batter over the crust in the springform pan, smoothing it out evenly with a spatula.
- Step 5: Bake in the preheated oven for about 50-60 minutes or until the center is set and just slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Step 6: Once cooled, refrigerate for at least 4 hours or overnight before serving. Enjoy your delicious Banana Bread Cheesecake!
Notes
- For optimal freshness, store your Banana Bread Cheesecake in an airtight container in the refrigerator for up to five days.
- When reheating, warm individual slices in the microwave for about 15-20 seconds to preserve the creamy texture without overcooking.
- Serve your cheesecake with a dollop of whipped cream and a sprinkle of crushed walnuts or chocolate shavings for an extra touch of indulgence.
- For a more intense banana flavor, use very ripe bananas with lots of brown spots, as they will add natural sweetness and moisture to the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of a 9-inch cheesecake)
- Calories: 320
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 18g