Chocolate Banana Cheesecake Recipes

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.

CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Cream margarine with sugar and eggs.
• Mix in banana and vanilla.
• Mix flour with remaining dry ingredients.
• Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
• Begin and end with flour.
• Spread in 2 greased 8" cake pans.
• Bake in oven about 40 minutes.
• When cool, frost generously with chocolate butter frosting.

BANANA BREAD CHOCOLATE CHEESECAKE SWISS ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Make the cake: Place the peeled bananas in a medium bowl and use a fork to mash them. Add the eggs, vanilla, and sugar and whisk until the mixture turns pale yellow.
• Add the flour, baking powder, baking soda, and salt and whisk to combine.
• Grease a baking sheet well and line with parchment paper.
• Pour the batter onto the baking sheet and use a spatula to spread evenly.
• Bake for 12 minutes, or until the bread is golden brown and springs back when gently pressed.
• Cover a large, clean dish towel with powdered sugar (this will help keep the cake from sticking to the towel). While the cake is still warm, carefully flip the baking sheet onto the towel. Lift up the sheet and remove the parchment paper.
• Starting from a short end, gently roll up the cake with the towel. Let cool for at least 1 hour.
• Make the filling: Add the cream cheese to a medium bowl and whip with a fork until light and fluffy. Add the sugar, vanilla, and milk. Mix until the filling is silky and smooth.
• Add the melted chocolate and fold with a spatula to combine.
• Unroll the banana bread and spread the filling evenly over it. Roll the banana bread back up without the towel, wrap the outside with the towel or plastic wrap, and chill for 4 hours.
• Remove the roll from the fridge and sift powdered sugar over the top. Top with whipped cream. Run a vegetable peeler across a chocolate bar to sprinkle chocolate curls over the whipped cream.
• Slice and serve.
• Enjoy!

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 CHIP BANANAS FOSTER 'BOX' CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large mixing bowl, use a fork to mash the ripe bananas.
• Whisk in the egg, followed by vegetable oil and milk. Mix until combined.
• Add in the yellow cake mix, being careful to not overmix.
• Use a rubber spatula to gently fold in the chocolate chips. Set aside.
• In a shallow saucepan, set over medium heat, add the butter and brown sugar, and stir constantly with a wooden spoon until the mixture turns into golden brown syrup, about 5 minutes.
• Pour the syrup into a 9-inch (20-cm) round cake pan. Place the sliced bananas into a single layer on top of the syrup.
• Divide the cake batter among the banana pan, and another greased 9-inch (20-cm) cake pan.
• Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
• Once the banana bottom cake is cool to touch, invert onto a cooling rack set on top of a parchment paper-lined baking sheet. Leave the second cake to cool to room temperature inside the pan.
• In a large mixing bowl, whisk together the cream cheese and sugar until light and fluffy.
• Beat in the eggs, one at a time. Add in the sour cream and vanilla extract, and mix until combined.
• Pour the cheesecake batter into the cooled cake in the pan. Cover the bottom of the pan with two sheets of foil and place into a larger baking dish.
• Fill the baking dish with water until it comes 1 inch (2 cm) up the side on the cake pan.
• Bake for 1 hour. Turn the heat off and open the oven door and let cool for one hour. Refrigerate the cake for 4 hours.
• To assemble, remove the cheesecake from the springform pan. Top the cake with the cooled banana fosters cake.
• Enjoy!

CHOCOLATE BANANA CHEESECAKE

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine cracker crumbs and sugar, then stir in butter.
• Set aside 1/4 cup of mixture for toping, and press the rest into the bottom of a 9-inch springform pan.
• Place pan on a baking sheet and bake in a 350° oven for 7-9 minutes. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and sugar until smooth.
• Add egg and egg whites, and beat on low spped until just combined.
• Gently stir in banana, chocolate chips, and vanilla.
• Pour half of the batter over the crust.
• Combine cocoa and oil, and stir into remaining batter.
• Drop by spoonfuls into the pan and gently spread into an even layer.
• Sprinkle reserved crust mixture on top.
• Place the pan on an 18-inch square of aluminum foil, and wrap the foil around the pan.
• Place pan into a large baking pan, and add 1 inch of water to the baking pan.
• Bake at 350°F for 30-35 minutes, until the center is just set.
• Remove pan from water bath and cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge to loosen, then cool 1 hour longer.
• Refrigerate overnight. Remove sides of pan before cutting and serving.

BANANA CHEESECAKE AND CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cream cheese, sugar, and banana in a large bowl; beat with an electric mixer on medium speed until well blended. Add eggs one at a time, mixing batter well after each addition. Fill graham cracker crust with batter. Reserve remaining batter in the bowl.
• Bake cheesecake in the preheated oven until middle is set and top is pale yellow, 30 to 40 minutes. Chill until firm.
• Pour chocolate cake mix, water, applesauce, and vegetable oil over the remaining batter in the bowl; mix well. Pour into the greased baking pan.
• Bake in the preheated oven until top springs back when lightly pressed, 30 to 40 minutes. Cool completely before slicing.

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 CHEESECAKE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and 1 1/2 inches up side of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until smooth and creamy. Beat in eggs, one at a time, just until blended. Beat in bananas until well blended. Pour filling into crust.
• Bake at 300°F 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with cherries. Cover; refrigerate any remaining cheesecake.