Best 6 Banana Cheesecake And Chocolate Banana Cake Recipes

BANANA CHEESECAKE

Steps:

• Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

CHOCOLATE BANANA CHEESECAKE

Steps:

• Make the crust. Preheat oven to 350F. Butter a 9-inch springform pan. Chop cookies in a food processor or crush by hand until finely ground; stir in sugar and butter until well blended. Press crumbs evenly onto the bottom of the springform pan. Bake for 5 minutes, until just set. Allow crust to cool. Reduce oven temperature to 300 °F.
• Make the chocolate and banana cheesecake layers. Set a metal bowl over a saucepan of simmering water. Add in the 4 ounces of chopped bittersweet chocolate; stir continuously until melted and smooth. Remove bowl from saucepan and cool chocolate until lukewarm but still liquid.
• Using an electric mixer on low speed, combine cream cheese and sugar, beating until smooth. Mix in the eggs, one at a time, beating until just combined (do not overmix the batter).
• Remove half the batter to a bowl. Add the mashed banana and banana extract to the remaining half of the batter, mixing briefly just until combined. Scoop this banana batter into a separate bowl and return the reserved unflavored batter to the mixer bowl. Add in the melted chocolate and cocoa powder, again beating just until combined.
• Bake the cheesecake. Pour the chocolate batter into the prepared crust, followed by the banana batter. Smooth the top gently with a spatula. Bake at 300 °F for 1 hour and 30 minutes, or until the internal temperature reaches 150 °F. The center of the cheesecake will be quite jiggly.
• Cool the cheesecake in the oven. Once the cheesecake reaches the appropriate temperature, turn off the oven, open the oven door a few inches, and allow the cheesecake to cool in the oven for 30 minutes before removing to the counter.
• Make the ganache. To make the ganache topping, stir whipping cream and remaining 6 ounces of chocolate in a heavy saucepan over low heat until smooth. Cool sightly before pouring over the center of the cheesecake, spreading to within 1/2 inch of the edge.
• Refrigerate the cheesecake. Chill overnight for the best texture. Top with additional whipped cream and cookies before serving, if desired.

BANANA CHEESECAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a large bowl, combine the crushed graham crackers, melted butter , and granulated sugar.
• Pat the crust mixture into the bottom and halfway up the sides of a 10-inch springform pan . To prevent leaks, line the outside of the pan with aluminum foil or place the springform pan on a rimmed baking sheet.
• Make the filling. In a large bowl, beat the cream cheese, sugar, sour cream, eggs, mashed bananas, and lemon juice until smooth.
• Pour the mixture into the prepared pan and bake for 1 hour, or until the cheesecake is light brown on top.
• Cool completely at room temperature. Wrap in plastic wrap and chill for at least 12 hours before serving.
• Garnish individual servings with whipped cream , fresh banana slices, and a dusting of ground cinnamon. Serve and enjoy.

CHOCOLATE BANANA CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add egg and egg whites; beat on low speed just until combined. Gently stir in the banana, chocolate chips and vanilla. Pour half of the batter over crust., Combine cocoa and oil until blended; stir into remaining batter. Drop by tablespoonfuls over batter in pan; gently spread into an even layer. Sprinkle with reserved crumb mixture. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 30-35 minutes or just until center is set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before cutting.

BANANA BREAD BOTTOM CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, mash the bananas with a fork.
• Add the oil, egg, sugar, and vanilla. Stir until combined.
• Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don't over mix.
• Pour the banana bread batter into a greased 9-inch (22 cm) springform pan.
• Bake for 30-40 minutes, or until the top is set.
• In a large bowl, add the cream cheese, sugar, and vanilla. Whisk until combined.
• Microwave the milk until hot, about 2 minutes, then add the gelatin powder. Quickly stir until gelatin is completely dissolved, about 5 minutes.
• Pour the gelatin mixture over the cream cheese and whisk again until smooth.
• Pour the cheesecake mixture over the baked banana bread crust.
• Chill for 3 hours, or overnight.
• Unmold the cheesecake, then slice and serve drizzled with caramel sauce.
• Enjoy!

BAKED BANANA CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly oil a non-stick loose-based 22cm cake tin. Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. Press into the base of the tin to make a firm layer, then bake for 10 mins. Remove from the oven and turn up the heat to 240C/220C fan/gas 9.
• To make the topping, mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 110C/90C fan/gas 1/4 and cook for 25 mins more. Turn off the oven and leave the cheesecake inside to cool. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)
• To serve, remove the cheesecake from the tin and slide onto a plate. Whip the cream until it just holds its shape, then smooth over the top of the cheesecake, lightly dust with cocoa and scatter over the peanuts.