Banana Bread Bottom Cheesecake Jonathan McDonough Copy Me That from www.copymethat.com
Description
This banana bread bottom cheesecake recipe is the perfect combination of two classic desserts - banana bread and cheesecake. The crust is made from moist and flavorful banana bread, while the creamy cheesecake filling is rich and decadent. This dessert is perfect for any occasion, whether it's a family gathering, potluck, or a special indulgence.
Prep Time
The prep time for this recipe is approximately 30 minutes.
Cook Time
The cook time for this recipe is approximately 1 hour and 30 minutes.
Ingredients
For the banana bread crust:
2 ripe bananas, mashed
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1/2 cup sour cream
Equipment
9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Whisk
Method
1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray. 2. In a large mixing bowl, whisk together mashed bananas, melted butter, brown sugar, egg, and vanilla extract until smooth. 3. In a separate bowl, combine flour, baking soda, and salt. Gradually add this dry mixture to the banana mixture, stirring until just combined. 4. Pour the banana bread batter into the prepared springform pan, spreading it evenly across the bottom. Bake in the preheated oven for 15 minutes. 5. While the banana bread is baking, prepare the cheesecake filling. In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined. 6. Add eggs one at a time, mixing well after each addition. Stir in sour cream until fully incorporated. 7. Once the banana bread has finished baking, remove from the oven and pour the cheesecake batter over the top, spreading it evenly. 8. Return the pan to the oven and bake for an additional 1 hour and 15 minutes, or until the cheesecake is set in the center. 9. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours or overnight. 10. Once chilled, remove from the springform pan and slice into wedges. Serve and enjoy!
Notes
- For best results, make sure all ingredients are at room temperature before starting the recipe. - Don't overmix the cheesecake batter as it can cause the cheesecake to crack. - If you don't have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper.
Q: Can I use a different type of fruit for the crust? A: Yes, you can substitute the mashed bananas with applesauce, pumpkin puree, or mashed sweet potato. Q: Can I use a different type of cheese for the filling? A: Yes, you can use any type of cream cheese or a combination of cream cheese and ricotta cheese. Q: How long will the cheesecake keep in the fridge? A: The cheesecake will keep in the fridge for up to 5 days.
Recipe Tips
- Make sure the banana bread crust is fully baked before adding the cheesecake batter to prevent it from getting soggy. - To prevent cracks in the cheesecake, avoid opening the oven door during the baking process. - For a fun twist, add chocolate chips or chopped nuts to the banana bread crust.
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