December 11, 2017
Banana Bread Cheesecake
Banana Bread Cheesecake features a rich, creamy, Greek yogurt cheesecake with a banana bread crust combining two of your favorite treats in one for the perfect dessert!
The holiday season is in full swing over at the Hernandez residence! Right after Thanksgiving, we pulled out all of our holiday decor, turned up the holiday music and got to decorating. Our tree comes from my parent's farm which is so special because my dad and husband regularly go and trim the trees so that they the right shape for a tree. A lot of love goes into these trees and we are thankful each year to have them.
Adalyn is so excited for the holidays! We read books each day about them, talk about how many days until the big day, walk around town looking at lights, etc. It is so much fun! Holidays with children are so joyful. Traditions are so important to my family and this year, we are doing some new and old traditions. We are trying to start things with the kids so that we all have lasting memories for years to come.
I decided to go crazy and make this amazing Banana Bread Cheesecake. I absolutely love banana bread and cheesecake. Why not combine the two? I saved time and effort by using Marie Callender's® Banana Nut Loaf Cake from Kroger as the base of the cheesecake. It has such a delicious flavor and is so different than a traditional graham cracker crust.
This banana bread crust is too good to leave behind! I stuck to a New York cheesecake flavor- just a regular cheesecake and it is awesome. You could also do something like a banana cheesecake or a seasonal holiday flavored cheesecake. In true Amanda fashion, I lightened up the cheesecake by using Greek yogurt which turned out well. You can't even tell that it is a bit lighter than usual.
Since it is the indulgent holiday season and all, I decided to top the cheesecake with some drizzled caramel and Reddi-Wip®. Why not? I also topped it with fresh banana slices to look pretty. This cheesecake is so rich and creamy. I could not believe it! I served it to family and they loved it! Even Adalyn's cousin who is 2 and a particular eater chowed a whole piece down!
I kept the amount of sugar pretty low and the cheesecake tasted sweet enough. Next time, I would make it exactly the same. The only thing is that I put it in the fridge right after it got out of the oven so that it would be ready in time to serve to family an hour later so it ended up cracking. I would recommend letting it cool on the counter next time and then fully cool in the fridge before cutting into it. It also firmed up a lot after it fully cooled. Patience is a virtue and a virtue that I do not have!
***Enjoy! Make sure to follow directions with cooling- otherwise your cheesecake will split like mine did during cooling in the fridge too quickly. Don't worry, it still tasted incredible!I kept the amount of sugar pretty low and the cheesecake tasted sweet enough. Next time, I would make it exactly the same. The only thing is that I put it in the fridge right after it got out of the oven so that it would be ready in time to serve to family an hour later so it ended up cracking. I would recommend letting it cool on the counter next time and then fully cool in the fridge before cutting into it. It also firmed up a lot after it fully cooled. Patience is a virtue and a virtue that I do not have!
Banana Bread Cheesecake
Yield: 8-10 servings
Banana Bread Cheesecake
Banana Bread Cheesecake features a rich, creamy, Greek yogurt cheesecake with a banana bread crust combining two of your favorite treats in one for the perfect dessert!
prep time: 10 minutes MINScook time: 45-50 MINStotal time: 50-55 mins
INGREDIENTS
- 1 loaf Marie Callender's® Banana Nut Loaf Cake
- 2 cups whole-milk plain Greek yogurt, room temperature
- 16 ounces cream cheese, room temperature
- 2/3 cup sugar
- 3 eggs, room temperature
- 1/4 cup white whole-wheat flour
- 2 teaspoons pure vanilla extract
- Zest from 1 lemon
- Optional toppings: Reddi-Wip, caramel, banana slices
INSTRUCTIONS
- Defrost banana nut loaf cake and take handles and crumble loaf into crumbs. Take a 9 inches springform pan and press banana crumbs onto the bottom to form a crust. It will be about 1/2 inch thick.
- Preheat oven to 325 degrees.
- In a food processor, blend all ingredients for cheesecake until very smooth. Take a spatula and scrape the sides to ensure that everything is blended.
- Spread cheesecake mixture into springform pan over banana bread crust and smooth the top with a spatula.
- Bake for 45-50 minutes until 2-3 inches of the cheesecake in the center are slightly jiggly like jello but the rest is firm.
- Remove from oven and let cool 2 hours. Refridgerate to completely cool after 2 hours.
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What an awesome idea for pie crust!! My husband loves banana bread and this would be such a fun surprise because I'm a huge fan of cheesecake. :) #client
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