Dark Chocolate Banana Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (163°C). Wrap the outside bottom edge of a 9-inch (23 cm) springform pan with a double layer of heavy-duty foil to prevent leaks. Lightly spray or butter the inside of the pan and set aside.

Combine crumbs, cocoa powder, sugar, and salt in a medium bowl. Add melted butter and stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and 1/4 inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact. Bake in preheated oven for 10 minutes. Remove and let cool on a rack while preparing filling. Reduce oven temperature to 300°F (150°C) if your oven runs hot (the filling will bake at 300°F).

Bring the 8 oz dark chocolate (for the filling) to a melted state: chop finely and place in a heatproof bowl. Melt using a double boiler or microwave in 20–30 second bursts, stirring until smooth. Let cool slightly (so it is warm but not hot).

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Add granulated sugar and brown sugar to the cream cheese and beat on medium speed until incorporated and slightly fluffy, about 1–2 minutes. Scrape down the bowl.

Beat in the mashed ripe bananas until evenly distributed. Beat in the cooled melted dark chocolate until streak-free and uniform in color.

Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition. Mix just until combined—overbeating will incorporate too much air.

Add sour cream, vanilla extract, flour, and salt. Mix on low speed until fully combined and smooth, scraping down the bowl as needed. The final batter should be thick but pourable.

Pour the filling over the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any trapped large air bubbles. If desired, run a thin knife around the edge to prevent cracking.

Place the springform pan into a larger roasting pan. Pour boiling water into the roasting pan to come halfway up the outside of the springform pan to create a water bath (bain-marie). This ensures even baking and prevents cracks.

Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. Rotate the pan halfway through if your oven has hot spots. Avoid overbaking; residual heat will finish setting the center.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature change (this helps prevent cracks).

Remove the cheesecake from the oven and from the water bath. Run a thin knife around the edge to loosen from the pan sides. Let cool completely on a wire rack, then refrigerate at least 6 hours or overnight until fully set.

About 30 minutes before serving (or once cheesecake is fully chilled), prepare the ganache. Place the 6 oz finely chopped dark chocolate in a heatproof bowl.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles at the edges). Do not boil. Pour the hot cream over the chopped chocolate. Let sit 1 minute, then gently stir until smooth and glossy. Stir in the 1 tablespoon butter, if using, until melted and incorporated for extra shine.

Let the ganache cool and thicken slightly (5–10 minutes) so it will pour but not run off completely. Pour ganache over the chilled cheesecake, starting in the center and working outward to create an even, glossy layer. Smooth with a spatula or allow it to drip slightly over the sides for decoration.

Optional: Arrange banana slices around the edge or in the center. Dust lightly with cocoa powder if desired. Keep cheesecake refrigerated until serving. Let sit at room temperature 15–20 minutes before slicing for best texture.