This banana baked cheesecake is low in sugar and lightened with yogurt rather than cream. But despite these healthier twists, it's sweet, creamy and delicious.
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I have to admit, despite all the things I have made in my time, a baked cheesecake was not one of them, until now. Between the fact they are not as common in the UK as in the US, and that we are not massive dessert people, it's just never quite happened.
However, a friend was moving away not so long ago and we were having a last get together, and a cheesecake seemed like the perfect thing to take. Mind you, starting with a bit of an experiment in this banana baked cheesecake was potentially a bit of a risky move.
Thankfully, though, it was most definitely an experiment that worked out well. It was one of the most delicious cheesecakes I have had, if I do say so myself. And all the better for being pretty healthy.
A lighter take on cheesecake
There are a few 'skinny' or 'healthy' cheesecakes I have seen that use yogurt (and low fat if you really want to cut the calories) rather than cream and sour cream, that I was intrigued to try out. I also had the thought of mixing banana in with the topping to add some natural sweetness, as well as a delicious flavor, and from there a bit of peanut butter was a natural perfect partner.
There's only a little bit of honey as additional sweetener, so as I say, you can feel fairly good about eating it. Which is just as well, as it's so tasty, I suspect like me you'll want to come back for seconds. Hey, my excuse is I'm eating for two (though I suspect I would be back even without that excuse).
Making the base
The base is a classic graham cracker base (digestives the closest UK-equivalent), although not too heavy on the butter and without additional sugar, as many recipes add. Instead, there's a bit of peanut butter for extra 'glue' and peanutiness. Please let that be a word!
The base does come out a bit softer than I might have liked, I think mainly because of the fairly soft topping, but it still tastes delicious. I might experiment with non-cookie/cracker bases in future to see if that comes out any differently as it would also be a little healthier, but for now, this is pretty great as it is despite that slight flaw. It does, however, all hold together really well so you don't lose any crumbs from your slice.
Making the filling
To make the main filling, you blend the cream cheese until smooth then add the banana followed by the yogurt and then eggs. Make sure you blend it nice and smooth at the early stages, as it becomes more liquid as you progress and you can't really get lumps out. Plus, you don't want to make it full of bubbles as you add the eggs, you just want them combined.
To cook, you make a 'bain marie' or water bath to keep the temperature even, but before make sure you cover your tin with foil at least as high as the water will go (around 1in/2.5cm deep) to avoid any water leaking in.
Adding the spiral
The peanut butter swirls have led to the cheesecake cracking a bit, but it's a fair trade off in my view. They are really easy to do, just create a spiral with some peanut butter into the topping once it's in the mould then use a skewer to drag the peanut butter out or in to make a nice pattern.
Don't worry if it doesn't come out perfectly even - I think it is probably almost impossible to make it perfect - it will still look good slightly rustic and will taste great either way. It is worth, however, trying to avoid having the line of peanut butter too thick, as both it's more likely to crack and will also probably sink rather than stay towards the top. A little sinking is fine (as I had in the centre) but you don't really want that all over.
This banana baked cheesecake is really not hard to make, even if it seems like it takes a while. Most of that is just baking and then cooling. And the result is so tasty, it was met with 'yum' noises by all who tried it, including my toddler who happily gobbled as much down as I would give him.
The banana flavor is really delicious and the whole thing is beautifully creamy. It holds together really well - you can hold a slice to eat it if you like rather than using a fork, as we found out. Plus, it's relatively healthy so what could be a better excuse to try another slice! It would be great for your next party/gathering, or just because you feel like it, which I think will be my excuse to make it again pretty soon.
Try these other cheesecake-like desserts:
- Ostkaka - Swedish cheesecake
- Mango cheesecake parfait
- Berry phyllo cups with lemon cheesecake cream
- Plus get more dessert recipes in the archives.
And if you're a banana fan, try my roasted banana ice cream and this banana bread recipe from House of Nash Eats.
Banana baked cheesecake with peanut butter swirls
Ingredients
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
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
Nutrition
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Aryana says
This looks amazing ❤️. Can you use Greek yogurt instead of plain?
Caroline's Cooking says
Thank you! And yes, you could - if you find it a little too thick, then you can always hold back a little then substitute a tablespoon or two for milk if it needs it.
JENNI E BUGLAR says
Do you warm the pb so it will drizzle?
Caroline's Cooking says
It will depend on your peanut butter - I didn't as mine was relatively runny, but if it doesn't drip I'd say yes, warm slightly.
Abigail says
One question- what about sugar for the filling?
Caroline's Cooking says
So I have made it both with and without sugar in the cheesecake filling - either way, you want properly ripe (near overripe) bananas to have a good level of natural sweetness. If you are not a huge sweet tooth, you can get away with no sugar, but I have also made it with 1/4 cup (50g) sugar added which is probably more suited to most tastes. It's actually an amend I was planning to make so you beat me to it!
Laura Dembowski says
That swirl of peanut butter is just beautiful! I want to grab a fork and dive in!
Caroline's Cooking says
Thanks Laura, I just made it again today and it really is tasty - I hope you give it a try!
Winnie says
Fantastic looking cake!
It looks and sounds super delicious. Must admit the recipe is quite different than want I'm used to, and I'm intrigued 🙂
Caroline's Cooking says
Thanks, Winnie. Yes the recipe is a little different from many, but definitely works and is very tasty!
Valerie says
What a delicious combination! I haven't had cheesecake in a long time.
Caroline's Cooking says
Thanks, Valerie, it is a great combination. I'd definitely suggest it as one to try!
Christine says
OK I am really really excited to try this. I've never attempted a cheese cake (kudos to you for experimenting on your first try. I hope to be so bold one day.) I live in Bklyn where fantastic store bought cheesecake abounds so I've been lazy, not to mention intimidated. But I'm ready to try. And the banana in this is making my mouth water. Thanks for linking up!
Caroline's Cooking says
Thanks, Christine, I remember some of the great cheesecakes in the NY area, but there's definitely something satisfying about making your own, and you can mix up the flavors as here. Hope you manage to give it a try!
Jennifer Stewart says
You had me at banana, and cheesecake, and peanut butter! What a beautiful dessert! It's so gorgeous I want to smash it all over my face and cram it in my mouth! Thanks for linking up to #SaucySaturdays and I hope you will come back next week:)
Caroline's Cooking says
Thanks, Jennifer - it is a really delicious cheesecake! Thanks for dropping by and hosting SS.
Miz Helen says
This is a fabulous Cheesecake, I love the Peanut Butter flavor. Thanks so much for sharing this awesome recipe with us at Full Plate Thursday!
Come Back Soon,
Miz Helen
Caroline's Cooking says
Thanks, Miz Helen!
Cynthia says
Oh my Caroline, you got me this time. I have yet to come across a banana cheesecake in my life and now I find myself kicking myself for not coming up with such fabulousness earlier! Thanks for the inspiration darling and I think I'm going to try this with chocolate hazelnut swirls in it instead of PB because my house is a peanut free zone! Happy FF !
Caroline's Cooking says
Thanks so much, Cynthia, very kind! Chocolate hazelnut sounds good too 🙂
Julie is HostessAtHeart says
What a beautiful cheesecake! I love cheesecake and they always make people feel special when one shows up. Your design on the top is so pretty. Thank you for bringing it to FF!
Caroline's Cooking says
Thanks, Julie. I agree a homemade cheesecake always make it feel a special occasion, somehow. I wasn't sure quite how well the peanut butter would work out when I tried it, but glad it did, and it tastes great too!
Josette says
Healthy cheesecake!?!? That looks this super creamy?!?! I'm impressed! 🙂 Happy Fiesta Friday & Congrats on your feature from last week- that dish looked amazing as well! (Maybe the perfect dish to serve before this cheesecake!)
Caroline's Cooking says
Thanks, Josette, yes I think you may be right the two together would be pretty good. The cheesecake is really creamy tasting too, plus that lovely banana flavor. Definitely worth trying! And thanks for co-hosting FF this week.
michaela An Affair from the Heart says
Amazing flavors!
Caroline's Cooking says
Thanks, Michaela!
Michelle @ A Dish of Daily Life says
I love the flavor combination! Banana and peanut butter in one of my favorite desserts of all time...yum!
Caroline's Cooking says
Thanks, Michelle, they're a great combination!
Kristen @ A Mind Full Mom says
Girl, this looks fabulous! I agree that most light cheesecakes are not very good. However, I am anxious to try this one. I just love everything with peanut butter 🙂
Caroline's Cooking says
Thanks, Kristen, peanut butter is always good in there 🙂 And the banana is a great match and really tasty here!