Chocolate Bottom Banana Cheesecake Bars
Indulge in the perfect fusion of rich chocolate, creamy cheesecake, and the natural sweetness of bananas with these decadent Chocolate Bottom Banana Cheesecake Bars. Featuring a buttery chocolate graham cracker crust layered with semi-sweet chocolate chips, these bars are topped with a velvety banana-infused cheesecake filling for a dessert that delights with every bite. Quick to assemble and baked to perfection in just 45 minutes, these bars are ideal for satisfying your cheesecake cravings with a tropical twist. Perfect for parties, potlucks, or as an indulgent snack, these chilled, creamy squares are a crowd-pleaser you won’t want to miss. Serve them straight from the fridge for a refreshing treat your guests will love!
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Recipe Information
Ingredients
- 1.5 cups Chocolate graham crackers
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cup Granulated sugar
- 2 medium Ripe bananas (mashed)
- 0.5 cup Sour cream
- 3 Eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Vanilla extract
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (160°C) and line a 9x9-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium-sized bowl, mix the chocolate graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared baking dish to form the crust. Set aside.
Using a stand mixer or hand mixer, beat the softened cream cheese and granulated sugar together in a large bowl until smooth and creamy, about 2 minutes.
Add the mashed bananas, sour cream, and vanilla extract to the cream cheese mixture. Mix until just combined.
Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Sprinkle in the flour and mix on low speed until the batter is smooth. Do not overmix.
Sprinkle the chocolate chips evenly over the prepared crust.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center only slightly jiggles when the pan is gently shaken.
Remove the bars from the oven and let them cool at room temperature for 1 hour. Then transfer to the refrigerator and chill for at least 3 hours (or overnight) to fully set.
Once chilled, use the parchment paper overhang to carefully lift the bars out of the pan. Slice into 16 squares and serve. Keep leftovers refrigerated.
Nutrition Facts
Calories |
5005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.3 g | 444% | |
| Saturated Fat | 211.7 g | 1058% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 455.9 g | 166% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 339.0 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 806 mg | 62% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2028 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
