Description
Indulge in the creamy decadence of this Banana Greek Yogurt Cheesecake, a delightful twist on the classic dessert. The velvety texture of the cheesecake filling paired with the sweet banana flavor creates a perfect harmony. Topped with whipped cream and banana slices, this dessert is a showstopper at any gathering.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 ripe bananas, mashed
- 2 packages (8 ounces each) cream cheese, softened
- 1 1/2 cups plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
For Garnish:
- Whipped cream
- Banana slices
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan to form the crust.
- Make the filling: Beat cream cheese until smooth. Add mashed bananas, Greek yogurt, sugar, eggs, vanilla, flour, and cinnamon. Mix until creamy.
- Bake the cheesecake: Pour the filling over the crust and bake for 55 to 65 minutes. Cool in the oven to prevent cracks.
- Chill and garnish: Cool completely, then refrigerate for at least 4 hours. Garnish with whipped cream and banana slices before serving.
Notes
- Use very ripe bananas for the best flavor.
- Add chopped pecans or walnuts for extra crunch.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
