Description
This luscious Chocolate Banana Cheesecake features a buttery vanilla wafer crust topped with rich layers of bittersweet chocolate and banana-infused cream cheese. Finished with a silky chocolate ganache, this elegant dessert balances the sweetness of ripe bananas with deep chocolate flavors, making it perfect for special occasions or indulgent treats.
Ingredients
Crust
- 60 “Nilla” vanilla wafers
- 1/4 cup (50 grams) granulated sugar
- 1/3 cup (75 grams) unsalted butter, melted
Cheesecake Filling
- 4 ounces (113 grams) bittersweet chocolate, chopped
- 4 (8-ounce) packages (908 grams) cream cheese, room temperature
- 1 1/4 cups (250 grams) granulated sugar
- 4 eggs
- 1 cup (227 grams) mashed bananas (approximately 2 medium bananas)
- 3/4 teaspoon banana extract
- 1/8 cup (10.5 grams) unsweetened cocoa powder
Ganache Topping
- 6 ounces (170 grams) bittersweet or semisweet chocolate, chopped
- 3/4 cup (170 grams) heavy cream
Optional Garnish
- Additional whipped cream
- Additional vanilla wafers or cookies
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan to prevent sticking. Crush the vanilla wafers finely using a food processor or by hand. In a mixing bowl, combine the crushed wafers with sugar and melted butter, mixing until evenly blended. Press this mixture firmly and evenly into the bottom of the springform pan. Bake the crust for 5 minutes until it just sets. Remove and allow it to cool while reducing the oven temperature to 300°F (150°C).
- Melt the chocolate: Set a metal bowl over a pot of simmering water (double boiler). Add the 4 ounces of chopped bittersweet chocolate and stir gently until melted and smooth. Remove the bowl from the heat and let the chocolate cool until lukewarm, remaining fluid.
- Mix the base cheesecake batter: With an electric mixer on low speed, beat the softened cream cheese with 1 1/4 cups sugar until smooth and creamy. Add the eggs one at a time, mixing each just until combined—avoid overmixing to prevent excess air incorporation.
- Divide and flavor the batter: Pour half of the cream cheese batter into a separate bowl. To the remaining half in the mixer bowl, gently fold in the mashed bananas and banana extract, mixing briefly until incorporated. Transfer the banana batter to its own bowl and return the plain batter to the mixer bowl. Add the cooled melted chocolate and unsweetened cocoa powder to the plain batter and beat until just combined.
- Assemble and bake the cheesecake: Pour the chocolate batter evenly over the prepared crust in the springform pan. Then carefully spoon the banana batter on top of the chocolate layer. Using a spatula, gently smooth the surface to create an even top. Bake at 300°F (150°C) for 1 hour and 30 minutes, or until the internal temperature reaches 150°F (65°C). The center should remain slightly jiggly.
- Cool in the oven: When baking is complete, turn off the oven and leave the cheesecake inside with the door ajar about a few inches for 30 minutes. This gradual cooling prevents cracking and preserves texture.
- Prepare the ganache topping: In a heavy saucepan over low heat, stir together the heavy cream and chopped 6 ounces of chocolate until the mixture is smooth and glossy. Remove from heat and allow the ganache to cool slightly but stay pourable.
- Apply ganache and chill: Pour the warm ganache over the cheesecake, spreading carefully to within 1/2 inch of the edges for a neat finish. Refrigerate the cheesecake overnight to allow it to set fully and develop the best texture.
- Serve: Before serving, optionally garnish with additional whipped cream and vanilla wafers or cookies for added elegance and texture contrast.
Notes
- Use room temperature cream cheese for a smoother batter and to prevent lumps.
- Do not overmix eggs into the cream cheese as it can lead to cracks or a dense cheesecake.
- Slowly cooling the cheesecake in the oven helps to minimize cracking.
- Banana extract enhances the banana flavor without adding extra moisture.
- Chilling overnight is essential for the cheesecake to fully set and for flavors to meld.
- Use a water bath or add a pan of water in the oven if you want to prevent cracking further, although it’s not required here.
- If you prefer a sweeter ganache, use semisweet chocolate; bittersweet offers deeper chocolate intensity.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
