This indulgent Banana Blondie Cheesecake recipe is the dessert of my dreams! Made with smooth and creamy baked vanilla cheesecake drenched in salted caramel and layered on top of a thick and chewy banana blondie.
If you love banana desserts and amazing homemade cheesecake, you NEED to try my Banana Pudding Cheesecake, too!
Banana Blondie-Bottom Cheesecake with Salted Caramel
I’ve taken my best Baked Cheesecake recipe and layered it on top of a rich and chewy Banana Blondie, then drenched everything in salted caramel. This is a seriously indulgent, dreamy dessert with so many layers of rich, caramelized flavor. Real bananas bring just the right amount of sweetness to the blondie layer, and the cheesecake is ultra-creamy. The best part is, this dessert looks like a million bucks, but it’s actually so simple to make! You bake each layer separately and then assemble them at the end.
This is actually a recipe from my cookbook that I wanted to share here with everyone…AND it happens to be the recipe that I baked on the Today show when I had a segment. It was a fun day, so this recipe is super special to me!
What You’ll Need
I’ve included an overview of the ingredients you’ll need for both the cheesecake and blondie layers. Make sure to refer to the full recipe in the recipe card below the post.
For the Cheesecake
Cream Cheese: You’ll want to use the packages of plain, full-fat cream cheese (vs. the kind that comes in tubs). Take your cream cheese blocks out of the fridge ahead of time, to let them warm to room temperature.
Sugar
Eggs: You’ll need 3 whole eggs to bind the ingredients and add structure to the cheesecake filling.
Vanilla: Use pure vanilla extract for the best flavor.
Sour Cream: For moisture and a hint of tang, sour cream makes all the difference.
Milk: Use whole or 2% milk. Cheesecakes aren’t the time to go half-fat on anything!
Flour
For the Blondie Layer
Butter: You can use salted or unsalted butter. If you use salted, consider leaving out any added salt that comes later in the recipe. Melt the butter in the microwave before you start.
Brown Sugar: I like to use light brown sugar as it has just the right balance of moisture and caramelized flavor.
Egg and Vanilla: Again, an egg lends structure and adds richness to the blondie batter, while a dash of real vanilla deepens the flavor.
Salt
Flour
Banana: You’ll need about a half-cup of mashed bananas to make your banana blondie. This is the perfect occasion to use up overripe bananas!
Caramel Sauce: Store-bought caramel sauce works great here, topped with a bit of flaked sea salt to create the salted caramel filling. If you have time, you can also make your own quick Homemade Caramel Sauce in the microwave. It only takes 5 minutes!
How to Make Banana Blondie Cheesecake
This decadent dessert involves a creamy homemade cheesecake with an extra-thick blondie crust, plus salted caramel layered on top and in between. Below, let’s have a look at how to make each part of this awesome banana blondie cheesecake.
Preparing the Cheesecake Layer
With your oven preheated to 350ºF, give a 9-inch springform pan a generous coating of non-stick cooking spray. Now, you’re ready to bake up the cheesecake layer:
Prepare the Filling: Beat the cream cheese and sugar together for a minute or two. Next, add the eggs and vanilla, followed by the sour cream and milk. Once everything is smooth, mix in the flour.
Bake: Transfer the cheesecake filling to your prepared baking pan. Pop the cheesecake into the oven for about 1 hour, until it’s nearly set. At this point, you’ll switch off your oven and leave the cheesecake in the residual heat for another hour. Don’t open the door during this time. Letting cheesecake rest in the warm oven is the best way to keep it from sinking and/or cracking.
Chill: Afterward, take your cheesecake out of the oven, and refrigerate it, covered, for at least 4 hours. I like to chill my cheesecakes overnight for the best results.
Making the Banana Blondie Layer
Once again, preheat the oven to 350ºF. This time, grease a 9-inch round cake pan with cookie spray and line the bottom with a round of parchment paper.
Prepare the Blondie Batter: Begin by creaming together the butter and sugar, then add the egg along with the vanilla. Mix in the salt and flour, and finally, stir in the mashed banana.
Bake: Spread the blondie batter evenly into your prepped baking pan. Bake for 25 minutes, then leave the blondie to cool completely in the pan before you assemble your cheesecake.
Assembling the Cheesecake
Once your layers are completely cool (and chilled in the case of the cheesecake), it’s time to put together your banana blondie cheesecake:
Start with the Blondie Layer: First, remove the round blondie from the pan and place it onto a plate or cake stand. Spread caramel sauce over the blondie layer, and sprinkle on some sea salt.
Layer on the Cheesecake: Next, carefully release the cheesecake from the springform pan. Use a large spatula to lift the cheesecake onto the blondie.
Add Caramel: Can you ever have too much caramel? Pour the last of your caramel sauce over top of the cheesecake, and sprinkle over additional sea salt. Your glorious banana blondie cheesecake is ready to serve!
Tips for Success
This layered banana blondie cheesecake may seem a little intimidating, but I promise, you’ll be blown away by how easily it comes together. Here are some last-minute tips for the perfect homemade cheesecake:
Use full-fat ingredients. For the richest, creamiest cheesecake, use full-fat dairy (cream cheese, sour cream, milk). The additional fat results in the best possible texture. Also, make sure that your ingredients are at room temperature before you begin so that they combine smoothly without any lumps.
Don’t open the oven door while your cheesecake is baking. I know it’s tempting to take a peek while it’s in there. Opening the door can cause the cheesecake to sink, though, so resist!
Don’t take your cheesecake out right away. Leaving the cheesecake to sit in the turned-off oven for an hour is key to a perfect, creamy texture. Sudden changes in temperature lead to sinking and cracking.
Avoid over-mixing the brownie batter. Overly mixing the batter for your banana blondies can lead to dense, tough brownies. Make sure to only stir the ingredients until they’re just combined.
Chill the cheesecake for long enough. Don’t be skimpy when it comes to chilling your cheesecake! Leave it in the fridge for at least 4 hours to ensure that it sets up completely. I like to prepare my cheesecake layer one day ahead for this reason.
Variation and Topping Ideas
Looking to up the decadence factor? Or maybe you just want to make this dessert your own. Here are some easy variation ideas for this banana blondie cheesecake recipe:
Different Cheesecakes: Technically, you can layer any type of cheesecake you’d like over your blondie layer, as long as it bakes in a 9-inch pan. A Chocolate Cheesecake would be a delicious chocolate and banana combo.
Chocolate Sauce: Speaking of banana and chocolate, the caramel sauce in this recipe can be replaced with chocolate sauce if you’d prefer.
Whipped Cream: Top your caramel-covered cheesecake with swirls of fluffy whipped cream.
Crushed Nuts: Crumble crushed pecans, walnuts, or hazelnuts over the caramel layers for extra crunch.
How to Store Banana Blondie Cheesecake
Store this banana blondie cheesecake covered in the fridge for up to 3 days.
Can I Freeze Homemade Cheesecake?
Yes, you can freeze the assembled cheesecake, though I recommend leaving off the caramel sauce until serving to avoid a sticky situation. Wrap the finished cheesecake tightly in plastic wrap, plus a layer of foil, and store it frozen for up to 1 month. Defrost your cheesecake in the fridge before pouring over the caramel and serving.
An indulgent Banana Blondie Cheesecake made from creamy baked vanilla cheesecake soaked in salted caramel, layered on top of a thick banana blondie.
Cheesecake:
3 (8- ounce) packages of cream cheese, room temperature
1 cup granulated sugar
3 eggs
2 teaspoons vanilla
¾ cup sour cream
½ cup milk
3 tablespoons all-purpose flour
Blondie:
1/2 cup butter, melted
1 cup light brown sugar, packed
1 egg
1 1/2 teaspoons vanilla
1/4 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup mashed banana
Caramel Filling:
1 1/4 cup caramel sauce (store-bought)
2 teaspoons flaked sea salt
Cheesecake: Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray and set aside.
In the bowl of the stand mixer fitted with the paddle attachment on medium-low speed, mix the cream cheese and sugar until smooth, 1- 2 minutes. Add in the eggs and vanilla, mixing until it’s smooth, scraping the sides and the bottom of the bowl as necessary. Next, slowly mix in the sour cream and milk until incorporated. Finally, add in the flour and stir to combine.
Pour the cheesecake mixture into the prepared pan and bake for 60 minutes until the cheesecake is almost set. The center will still be slightly loose. Turn the oven off and allow the cheesecake to remain in the oven for 1 more hour without opening the oven.
Remove the cheesecake from the oven, cover, and chill for 4 hours or overnight.
Blondie: Preheat the oven to 350°F. Coat a 9-inch round cake pan with nonstick spray. Line the bottom of the pan with parchment paper cut to fit the bottom of the pan. Spray the parchment with nonstick spray and set it aside.
In the bowl of the stand mixer fitted with the paddle attachment combine the melted butter and sugar until combined on medium speed. Add in the egg and vanilla and mix on medium speed until it’s smooth. Stir in the salt and flour until just combined and finally mix in the banana until incorporated.
Spread the batter into the prepared pan and bake for 25 minutes, until the center is just set.
Allow the blondie to cool in the pan.
Assemble: When you’re ready to assemble the cheesecake remove the blondie from the pan and transfer it to a cake plate. Spread half of the caramel sauce on top of the blondie. Sprinkle the caramel with 1 teaspoon of sea salt.
Carefully remove the cheesecake from the pan by sliding a large spatula under the cheesecake and placing it onto the caramel-coated blondie.
Spread the remaining caramel sauce on top of the cheesecake and sprinkle with the remaining sea salt.
Serve immediately or keep airtight and chilled until you’re ready to serve.
