Banana Cream Pie Cheesecake {with Chobani Greek Yogurt}

You can never have too many side dish recipes, so give Banana Cream Pie Cheesecake {with Chobani Greek Yogurt} a try. This recipe serves 12 and costs $1.77 per serving. Watching your figure? This lacto ovo vegetarian recipe has 714 calories, 13g of protein, and 42g of fat per serving. A mixture of graham crackers, eggs, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Café Terra Blog. 446 people found this recipe to be scrumptious and satisfying. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is rather bad. Try Boozy Banana Walnut Muffins {with Banana Chobani Greek Yogurt!}, True Southern Delight: Hummingbird Cake {with Banana Chobani Greek Yogurt!}, and Boozy Gingerbread Bundt Cake with Chobani Greek Yogurt for similar recipes.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees Fahrenheit. Spray 10 inch spring form pan with cooking spray. Cover bottom of pan and around the sides with foil.In food processor – grind finely the teddy graham chocolate crackers, mix in sugar, and slowly mix in melted butter until well combined.Spread graham cracker crumb mixture out evenly in spring form pan on bottom and around sides.In kitchenaid mixer or with hand mixer – mix together Greek yogurt, softened cream cheese, add in sugar, slowly add one egg at a time, make sure cheesecake batter is mixed well, add vanilla extract and mashed bananas, mix well.Place slice bananas on bottom of cheesecake pan on crust, pour cheesecake batter on top of sliced bananas. Place cheesecake on sheet pan to bake, place in oven, add water to sheet pan just until it covers bottom of pan. A water bath will help cook the cheesecake evenly.Bake cheesecake for 1 hr and 30 minutes. It will depend on oven, bake until there is no jiggle in center of cheesecake. After hour and half, turn off oven and let cheesecake sit in oven until the oven cools. Then place in refrigerator for up to six hours, or you can blast chill the cheesecake in freezer for about 2 hours.Enjoy!

 

Step by step:

1. Preheat oven to 325 degrees Fahrenheit. Spray 10 inch spring form pan with cooking spray. Cover bottom of pan and around the sides with foil.In food processor – grind finely the teddy graham chocolate crackers, mix in sugar, and slowly mix in melted butter until well combined.

2. Spread graham cracker crumb mixture out evenly in spring form pan on bottom and around sides.In kitchenaid mixer or with hand mixer – mix together Greek yogurt, softened cream cheese, add in sugar, slowly add one egg at a time, make sure cheesecake batter is mixed well, add vanilla extract and mashed bananas, mix well.

3. Place slice bananas on bottom of cheesecake pan on crust, pour cheesecake batter on top of sliced bananas.

4. Place cheesecake on sheet pan to bake, place in oven, add water to sheet pan just until it covers bottom of pan. A water bath will help cook the cheesecake evenly.

5. Bake cheesecake for 1 hr and 30 minutes. It will depend on oven, bake until there is no jiggle in center of cheesecake. After hour and half, turn off oven and let cheesecake sit in oven until the oven cools. Then place in refrigerator for up to six hours, or you can blast chill the cheesecake in freezer for about 2 hours.Enjoy!

Nutrition Information:

covered percent of daily need