Chocolate-Banana Cheesecake Recipe

Whip up this Chocolate Banana Cheesecake Recipe to be served in jars for a lovely, country-inspired treat.


| October 2013


With more than 60 recipes for down-home favorites, ranging from Chicken and Cornmeal Dumplings to Buffalo Stout Beer Chili to Brown Beans and Fatback, The Southern Slow Cooker (Ten Speed Press, 2013) is packed with real Southern flavor. Author Kendra Bailey Morris presents regional classics from all over the South: church potlucks, Cajun and Creole traditions in the bayou, even her West Virginia granny's old recipe book. The following Chocolate-Banana Cheesecake Recipe is excerpted from chapter 4, “Desserts and Sweets.”

You can purchase this book from the Capper's Farmer store: The Southern Slow Cooker.

More from The Southern Slow Cooker:

Beef Stew Recipe
Pork Ribs Recipe With Raspberry Sorghum Barbecue Sauce

Chocolate-Banana Cheesecake Recipe

1 cup chocolate wafer crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
2 eggs
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 large banana, cut into thin slices, plus additional sliced bananas for garnish
Whipped cream, for garnish
Shaved dark chocolate, for garnish



In a small bowl, mix together the crushed chocolate wafers, sugar, and melted 
butter. Partially fill six half-pint canning jars with about 3 tablespoons of this mixture, being sure to distribute it evenly. Set aside any leftover chocolate crust mixture.

In a large mixing bowl, using a hand mixer, beat the cream cheese until fluffy. Add the eggs, one by one, still beating the mixture. Pour in the condensed milk and the vanilla and continue to beat.







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