Banana baked cheesecake with peanut butter swirls

Name: Banana baked cheesecake with peanut butter swirls
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 -12
Ingredients: 1 ½ cups Graham crackers; 2 tablespoon butter; 2 tablespoon smooth peanut butter; 8 oz cream cheese; 2 bananas; 1 cup PLAIN yogurt; 1 teaspoon vanilla extract; 3 eggs; 2 tablespoon smooth peanut butter

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
8 -12
Calories
310 kcal
Course
Dessert
Cuisine
American

Banana baked cheesecake with peanut butter swirls

Sasha Velasquez

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This banana baked cheesecake is a delicious, lightly banana-flavored, creamy cheesecake that's on the healthier side too.

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Ingredients

Servings

For the base

1 ½ cups Graham crackers approx 5oz/140g (digestives are about the closest UK equivalent)
2 tablespoon butter melted
2 tablespoon smooth peanut butter

For the topping

8 oz cream cheese 225g, 1 packet
2 bananas around 7oz/200g peeled weight
1 cup PLAIN yogurt 240ml
1 teaspoon vanilla extract
3 eggs
2 tablespoon smooth peanut butter

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Instructions

Before you start, cover the outside of your cake tin with foil to at least be 1in/2.5cm up on each side from the bottom. Have another tin ready that will hold the cake tin inside to allow you to make a water bath and boil some water.
Preheat oven to 350F/175C.
To make the base, crush the graham crackers in a food processor, or by hand by putting them in a freezer bag and crushing with a rolling pin. Either way, you want even crumbs.
Melt the butter in a small pan and add the crumbs and the peanut butter. Tip in to the cake tin and press evenly over the bottom.
Bake the base for around 10min until crisp but not darkening, then remove to cool slightly. Reduce oven temperature to 325F/160C.
Meanwhile, make the topping. Blend the cream cheese in a mixer or with a hand blender then add the banana and blend again until smooth. Try to ensure there are no lumps at this stage.
Then add the yogurt and vanilla, blend in again, then add the eggs one at a time. As you are adding the eggs, so this with a lower speed so that and only as long as needed to combine to try to avoid getting bubbles.
Carefully pour the filling over the crumb base.
Using a spoon, drizzle the peanut butter on top in a spiral then use a skewer to draw out and in to make a spider-web style pattern on the top
Carefully lift the cake tin inside larger tin, then make a water bath by pouring boiling water into the outer tin approx 1in/2.5cm deep, being careful not to get any in the cake tin.
Carefully put the tins in the oven (it can be easiest to put them on the shelf before you put the water in then slide in) and bake for approx 1hr at 325F until it is set.
Then turn off the oven but leave the cheesecake inside to sit with oven door ajar for around an hour.
Take it out, allow it to come to room temperature then refrigerate overnight before taking out of the tin and serving.

Notes

Note I have used an 8in cake tin

Nutrition Information

Show Details

Calories 310kcal (16%) Carbohydrates 25g (8%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 9g (45%) Cholesterol 104mg (35%) Sodium 314mg (13%) Potassium 305mg (9%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 610IU (12%) Vitamin C 2.7mg (3%) Calcium 92mg (9%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8-12

Amount Per Serving

Calories 310 kcal

% Daily Value*

Calories	310kcal	16%
Carbohydrates	25g	8%
Protein	8g	16%
Fat	19g	29%
Saturated Fat	9g	45%
Cholesterol	104mg	35%
Sodium	314mg	13%
Potassium	305mg	6%
Fiber	1g	4%
Sugar	10g	20%
Vitamin A	610IU	12%
Vitamin C	2.7mg	3%
Calcium	92mg	9%
Iron	1.4mg	8%