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Banana Bread Cheesecake

Banana Bread Cheesecake
Prep Time
3h 10 min
Yields
10-12 servings

Cheesecake baked with a banana bread base, a rich cheesecake batter with even more banana, and a sticky caramel drizzle finish.

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ingredients

Banana Bread Base

2
cups all-purpose flour
1
tsp baking soda
½
tsp salt
½
cup unsalted butter, room temperature
1
cup brown sugar
2
tsp vanilla extract
2
large eggs
3
ripe and brown bananas, mashed
½
cup sour cream

Cheesecake Topping

2
(250g) blocks cream cheese, room temperature
cup granulated sugar
½
cup sour cream
1
tsp vanilla
3
large eggs
2
semi-ripe and yellow bananas

Caramel Sauce Drizzle

1
cup granulated sugar
½
cup water
1
cup 35% cream
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directions

Step 1

Preheat oven to 350ºF. Grease and flour a 9-inch springform pan.

Step 2

In a medium bowl mix to combine flour, baking soda and salt. Reserve.

Step 3

In the bowl of an electric mixer, cream butter and brown sugar until light and fluffy, about 2 minutes. Beat in vanilla, then eggs one at time. Continue to beat until mixture is combined. Mix in ripe and brown mashed banana and sour cream.

Step 4

To butter and banana mixture, beat in flour mixture and until just incorporated. Transfer mixture into prepared pan. Smooth top and set aside.

Step 5

In the bowl of an electric mixer, beat cream cheese, sugar, sour cream and vanilla until mixture is smooth and creamy. Beat in eggs one at a time, until fully combined. Pour cream cheese mixture over banana bread batter. Smooth top.

Step 6

Peel and split the semi-ripe and yellow banana in half lengthwise and place split side up on top of cheesecake batter.

Step 7

Bake until cheesecake top is golden brown and wobbles only slightly when tapped, about 1 hour 20 minutes to 1 hour 30 minutes. Remove from oven and let cheesecake cool for a minimum of 1 hour, preferably longer. Unhinge springform pan and carefully transfer cake to a serving platter. Refrigerate at this point, if desired.

Step 8

To a large skillet, add sugar and water. Turn heat to high and boil until sugar mixture becomes golden brown, about 6 minutes. Stir in cream and reduce heat to low. Continue to simmer for 3 minutes, until fully emulsified and a rich golden brown.

Step 9

Remove caramel sauce from heat and let cool for 10 minutes before drizzling over cake. Slice cake into hearty portions and serve. Store cake covered in refrigerator.

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