Photos of Chocolate Chip Bananas Cheesecake Recipe
How To Make Chocolate Chip Bananas Cheesecake
All the goodness of chocolate, banana, and cheesecake in one in this easy-to-follow recipe for a scrumptious Chocolate Chip Bananas Box Cheesecake!
Serves:
Ingredients
For Chocolate Chip Banana Cake:
- 2bananas,ripe, plus an additional 2 bananas, sliced
- 1egg
- ½cupvegetable oil
- 1cupmilk
- 1yellow cake mix,(1 box)
- 1½cupschocolate chips,semi-sweet
- ¼cupbutter,unsalted
- ½cuplight brown sugar,packed
For Cheesecake:
- 24ozcream cheese,at room temperature
- 1cupsugar
- 3eggs,at room temperature
- ½cupsour cream
- 1½tspvanilla extract
Instructions
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Preheat the oven to 350 degrees F
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In a large mixing bowl, use a fork to mash the ripe bananas.
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Whisk in the egg, followed by vegetable oil and milk. Mix until combined.
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Add in the yellow cake mix, being careful to not overmix.
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Use a rubber spatula to gently fold in the chocolate chips. Set aside.
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In a shallow saucepan, set over medium heat, add the butter and brown sugar, and stir constantly with a wooden spoon for about 5 minutes, until the mixture turns into golden brown syrup.
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Pour the syrup into a 9-inch round cake pan.
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Place the sliced bananas into a single layer on top of the syrup.
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Divide the cake batter among the banana pan and another greased 9-inch cake pan.
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Bake for 20 to 25 minutes, or until a toothpick comes out clean from the center.
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Once the banana bottom cake is cool to touch, invert onto a cooling rack set on top of a parchment paper-lined baking sheet.
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Leave the 2nd cake to cool to room temperature inside the pan.
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In a large mixing bowl, whisk together the cream cheese and sugar until light and fluffy.
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Beat in the eggs, 1 at a time. Add in the sour cream and vanilla extract, and mix until combined.
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Pour the cheesecake batter into the cooled cake in the pan.
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Cover the bottom of the pan with 2 sheets of foil and place into a larger baking dish.
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Fill the baking dish with water until it comes 1-inch up the side on the cake pan.
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Bake for 1 hour.
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Turn the heat off and open the oven door and let cool for 1 hour. Refrigerate the cake for 4 hours.
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To assemble, remove the cheesecake from the springform pan.
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Top the cake with the cooled banana fosters cake.
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Enjoy!
Nutrition
- Calories: 1157.59kcal
- Fat: 66.95g
- Saturated Fat: 31.03g
- Trans Fat: 0.58g
- Monounsaturated Fat: 21.13g
- Polyunsaturated Fat: 4.60g
- Carbohydrates: 128.47g
- Fiber: 2.67g
- Sugar: 96.77g
- Protein: 13.82g
- Cholesterol: 205.61mg
- Sodium: 870.16mg
- Calcium: 343.60mg
- Potassium: 357.32mg
- Iron: 2.77mg
- Vitamin A: 434.40µg
- Vitamin C: 2.90mg
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