BANANA BREAD CHEESECAKE

If you love banana bread, wait until you try it as a cheesecake! 🍌🍰 Cheesecake: 16 oz. full-fat cream cheese-softened to room temperature 1/4 cup sour cream 3/4 cup sugar 1 teaspoon vanilla extract 1 Tablespoon all-purpose flour 2 eggs + 1 egg white Banana Bread: ½ cup vegetable oil ½ cup sugar 6 Tablespoons brown sugar 1 egg+ 1 eggyolk 1 teaspoon vanilla extract 2 large or 3 small bananas-mashed(about 1¼ cups) 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 ½- 2 teaspoons ground cinnamon (to taste) ½ cup miniature chocolate chips Cream Cheese Frosting: 3 oz. full-fat cream cheese-softened to room temperature 3 Tablespoons unsalted butter-softened to room temperature 2 cups powdered sugar- sifted 1 teaspoon vanilla extract 1/8 teaspoon salt 1-2 Tablespoons sour cream 1/3 cup chopped walnuts-for garnish Cheesecake: -Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides. Wrap the outside of the pan tightly with 2 layers of aluminum foil to prevent water from leaking in during the water bath. -In a large bowl, beat the cream cheese and sugar until smooth. Mix in the sour cream, vanilla, and flour. Add the eggs on low speed and mix just until combined. Do not overmix. Set aside. Banana Bread: -In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. -In a separate bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla. Stir in the mashed bananas, then fold in the dry ingredients until just combined. Gently mix in the chocolate chips. Assemble: -Spread 1½ cups of the banana bread batter into the prepared pan. -Spoon a layer of cheesecake batter over the banana bread batter, then add spoonfuls of the remaining banana bread batter. Continue alternating layers, finishing with the banana bread batter. Do not swirl. -Place the springform pan inside a large roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath. Bake: -Bake for 75–90 minutes, or until the center is set. If the top begins to brown too quickly, loosely cover it with foil. -Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour. -Cool completely at room temperature, then refrigerate for at least 5–6 hours, or overnight for best results. Frosting: -Beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, vanilla, and salt until light and creamy. -Add 1–2 tablespoons sour cream until the frosting reaches your desired consistency. Spread over the chilled cheesecake and top with chopped walnuts, if desired. -Slice and serve chilled. Store leftovers covered in the refrigerator for 3–4 days. #cheesecake #bananabread #dessert #DessertRecipes #baking