Banana Bread Cheesecake
Serves 10
30 mins prep
50 mins cook
480 mins Resting Time
560 mins total
Banana bread blended into cheesecake batter for an authentic banana bread-flavored cheesecake with a toasted pecan graham cracker crust garnished with salted caramel, toasted pecans and brown sugar whipped cream.
Banana bread cheesecake batter
Graham cracker banana pecan crust
Brown sugar whipped cream
Garnish
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Warning
This is a multi-day baking project. Day 1: Bake the banana bread and soak half overnight (see below). Day 2: Bake the cheesecake and chill overnight. Day 3: Garnish and enjoy.
Do ahead
Cut the banana bread slices for the cheesecake batter into 1-inch cubes and place in a medium bowl. Cover with ¾ cup heavy cream. Let sit at least 4 hours or overnight in the refrigerator.
Set the cream cheese packages in warm water while you are prepping other ingredients to ensure it is completely softened.
The crust can be baked a day ahead on Day 1, if desired. Just keep it stored in an airtight container or wrapped tightly in plastic.
Make the crust
Preheat the oven to 350°F.
Combine the graham cracker crumbs, banana bread crumbs, pecans, brown sugar and salt in a medium bowl, whisking to combine. Add the melted butter and mix to combine.
Pour into a greased and parchment-lined 9-inch springform pan. Pat firmly into the bottom and up the sides.
Bake for 10-15 minutes. Remove from the oven and tamp down again, if it puffed out of shape. Let cool while preparing the filling.
Make the cheesecake batter
Combine the room temperature cream cheese and sugars in a stand mixer fitted with a paddle attachment. Beat on medium speed for 3-4 minutes, or until smooth.
Add the cinnamon, vanilla extract and eggs one at a time, mixing in between.
In a blender or food processor, add the prepared heavy cream soaked banana bread mixture and ¼ cup heavy cream. Blend until completely smooth. Pour this mixture into the cheesecake batter and mix in just until combined. Add the remaining ⅓ cup heavy cream and mix just until combined.
Pour the cheesecake batter into the baked and cooled crust.
Bake
Create a bain-marie: Cut large pieces of foil. Stack them on top of each other in opposite directions. Place the cheesecake on top of the foil stack and bring the foil up around the edges. You basically want to make it so that no water can get to the cheesecake pan. This is important otherwise your cheesecake could get waterlogged and ruined.
Place the foiled cheesecake pan inside of a larger baking dish. Pour boiling (or very hot) water into the larger baking dish so that it reaches at least halfway up the sides of the foiled cheesecake pan (but not so much that you risk getting water into the cheesecake pan). See notes for alternative options.
Bake for 40-50 minutes, the first 10 minutes at 350℉ and then lower the oven to 325℉. You’ll know it is ready when it looks firm, but there is still a slight jiggle.
Turn the oven off and leave the cheesecake inside while the oven cools down. The key here is letting the cheesecake cool very gradually to prevent cracks. After about 30 minutes, crack the oven door with a wooden spoon or just open it slightly. Let cool in there another 30 minutes before removing to the counter to cool down to room temperature.
Finally, place the cheesecake in the refrigerator to chill completely overnight.
Make the whipped cream
In a stand mixer with a whisk attachment or with hand beaters in a large bowl, beat the heavy cream and brown sugar together until stiff peaks. Transfer to a piping bag, if desired.
Garnish
Garnish with a crown of whipped cream, salted caramel sauce, chopped pecans and chunks of remaining banana bread.
