Chocolate Wrapped Banana Cheesecake Recipe

Indulge in this spectacular dessert! Our decadent Chocolate-Wrapped Banana Cheesecake boasts a creamy banana filling, a buttery graham cracker crust, and a stunning chocolate-covered exterior adorned with caramelized banana slices. Perfect for special occasions or a luxurious treat.

Prep Time 60 mins
Cook Time 100 mins
Calories 7447.6 kcal
Protein 226g
Rating 4.0 (1 Reviews)
Chocolate Wrapped Banana Cheesecake 36

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Wrapped Banana Cheesecake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chocolate Wrapped Banana Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chocolate Wrapped Banana Cheesecake

  1. Preheat oven to 375°F (190°C).
  2. Make the graham cracker crust:
  3. In a mixing bowl, cream together 1/2 cup (113g) unsalted butter and 1/2 cup (100g) granulated sugar until light and fluffy.
  4. Add 1 1/2 cups (150g) graham cracker crumbs and mix well.
  5. Add 1 mashed ripe banana (about 1/2 cup) and 1/4 cup (30g) chopped peanuts. Mix until combined.
  6. Press mixture into the bottom of a 9-inch springform pan.
  7. Bake for 20 minutes, or until golden brown and set.
  8. Cool completely in the pan on a wire rack.
  9. Reduce oven temperature to 325°F (165°C).
  10. Make the banana cheesecake filling:
  11. Peel and puree 3 ripe bananas (about 1 1/2 cups) in a food processor.
  12. In a bowl, combine the banana puree with 1 tablespoon lemon juice. Set aside.
  13. In a mixing bowl, beat 16 ounces (454g) cream cheese until smooth.
  14. Add 1 cup (200g) granulated sugar and beat until light and fluffy.
  15. Add 8 ounces (227g) mascarpone cheese and beat for 1 minute.
  16. Add 3 large eggs one at a time, beating well after each addition.
  17. Add 1 teaspoon vanilla extract and the banana puree; blend well.
  18. Pour the filling over the cooled crust.
  19. Bake for 35-40 minutes, or until the center is just slightly jiggly.
  20. Cool completely in the pan on a wire rack.
  21. Cover with aluminum foil and refrigerate for at least 4 hours, or preferably overnight.
  22. Assemble the cheesecake:
  23. Cut a piece of parchment paper to fit around the side of the cheesecake.
  24. Loosen the cheesecake from the pan using a small knife.
  25. Remove the sides of the springform pan.
  26. Melt 6 ounces (170g) semi-sweet chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly.
  27. Spread two-thirds of the melted chocolate evenly on the parchment paper strip.
  28. Partially set the chocolate until it's no longer wet but still malleable.
  29. Press the chocolate-covered strip onto the side of the cheesecake.
  30. Refrigerate until the chocolate sets.
  31. Peel off the parchment paper.
  32. Caramelize bananas:
  33. Slice 2 ripe bananas diagonally.
  34. In a skillet, melt 2 tablespoons (30g) butter with 1/4 cup (50g) brown sugar over medium heat. Stir until smooth.
  35. Add the banana slices and cook until caramelized, about 2-3 minutes per side.
  36. Arrange the caramelized bananas on top of the cheesecake in concentric circles.
  37. Melt the remaining chocolate and drizzle it over the top of the cake using a piping bag or fork.
  38. Serve immediately or chill further.

Nutrition Information (Approximate per serving)

Sodium

213 g

Sugar

1401g

Fat

1394g

Carbs

189g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Preparation Desserts Cheesecake Dietary Number Of Servings 4 Hours Or Less