Banana bread: a classic. But this version? It has a very grown-up twist. Packed with walnuts for crunch, it’s drenched in an espresso syrup glaze that practically screams “wake up.” You thought banana bread was just for brunch? Think again. This one’s bold, not shy about its coffee personality. A sweet, nutty bread topped with a glaze that could revive even the sleepiest of mornings. Sure, it’s still technically banana bread, but this is far from the version your grandma made. Prepare to impress.
Vanilla Bean Latte Cheesecake
A rich banana bread with toasted walnuts, topped with an irresistible espresso syrup glaze. Perfect for those who need their caffeine fix.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 1/3 cup unsalted butter melted
For the Cheesecake Filling:
- 3 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla bean paste
- 2 tbsp brewed espresso or coffee
- 2 tbsp heavy cream
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
- Make the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan.
- Prepare the Filling: Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
- Add Flavors: Stir in vanilla bean paste, espresso, and heavy cream. Mix until smooth and combined.
- Bake: Pour the filling over the crust and smooth the top. Bake for 1 hour or until the center is set.
- Cool: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Release from the springform pan, slice, and serve chilled with a dusting of cocoa or a drizzle of caramel.
Notes
Nutritional Values (Per Serving)
- Calories: 400 kcal
- Total Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Calcium: 10%
- Iron: 4%
- Magnesium: 3%
- Potassium: 4%
Additional Notes/Tips
- For a richer flavor, add a shot of espresso directly to the cheesecake batter.
- Make sure to let the cheesecake cool completely before refrigerating—it’ll set up better!
- If you’re feeling fancy, top with a dollop of whipped cream or chocolate shavings.
- The vanilla bean paste is key—don’t substitute it with regular vanilla extract for the best flavor.
- This dessert pairs beautifully with a strong cup of coffee or a cappuccino.
- Keep leftovers in an airtight container for up to 3 days (if they last that long).
