Description
Silky chocolate banana cheesecake cake blends rich flavors into a dreamy dessert that celebrates indulgence. Creamy layers promise pure bliss, inviting you to savor each luxurious bite of this irresistible sweet masterpiece.
Ingredients
Scale
Cake Base:
- 1 cup crushed chocolate wafer cookies
- 1/4 cup (4 tablespoons) melted butter
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
Topping and Garnish:
- 1/2 cup semi-sweet chocolate chips
- Whipped cream (optional)
- Chocolate shavings (optional)
Instructions
- Warm the oven to 350F (175C) and lightly coat a 9-inch springform pan with cooking spray.
- Pulverize chocolate wafer cookies and blend with melted butter, then firmly press the mixture into the pan’s bottom, creating a compact base.
- Whip cream cheese, sugar, and vanilla extract in a mixer until velvety and uniform in texture.
- Incorporate mashed ripe bananas into the cream cheese mixture, stirring until thoroughly integrated.
- Introduce eggs individually, gently mixing after each addition to maintain a smooth consistency.
- Delicately fold chocolate chips throughout the batter, ensuring even distribution.
- Transfer the entire batter into the prepared pan, using a spatula to spread it evenly across the crust.
- Position the cheesecake in the preheated oven and bake for 40-45 minutes, monitoring until the center appears almost set but slightly jiggly.
- Remove from oven and allow to cool completely on a wire rack at room temperature.
- Chill the cheesecake in the refrigerator for a minimum of 4 hours or preferably overnight to achieve optimal flavor and texture.
Notes
- Make sure cream cheese is at room temperature to prevent lumps and ensure a smooth, creamy texture.
- Toast chocolate chips lightly before folding into the batter to enhance their rich, nutty flavor and add depth to the dessert.
- For a gluten-free version, substitute chocolate wafer cookies with gluten-free graham crackers or almond flour-based crumbs.
- Prevent cracks by baking the cheesecake in a water bath, which creates a gentle, even heat and helps maintain moisture during cooking.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg