Peanut Butter and Banana Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a take on the classic snack made famous by Elvis. It's low-cal and absolutely delicious with a banana cheesecake base and a wonderful peanut butter swirl. Ingredients:
ingredients |
crust |
2 tablespoons light butter, melted |
1/4 cup sugar (or sugar substitute, granulated) |
3/4 cup crushed graham crackers |
filling |
1 tbsp light butter |
1 cup bananas, thinly sliced |
1/4 cup light brown sugar |
2 teaspoons vanilla |
2 packages (8 oz size) fat-free cream cheese, softened |
3/4 cup peanut butter (preferably reduced fat) |
2 tablespoons flour |
3/4 cup sugar (or substitute, granulated) |
1/2 cup low fat sour cream |
1 egg, lightly beaten |
2 egg whites, lightly beaten |
Directions:
1. Preheat oven to 325 degrees F
2. In a bowl or food processor, combine melted butter, 1/4 cup sugar, and graham crackers and blend until a fine grainy texture is achieved. Press mixture into bottom of spring form pan.
3. On the stove, melt 1 tbsp butter over medium heat in a non-stick skillet. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside.
4. Combine the fat-free cream cheese and 1/2 cup of the sugar substitute in a large bowl and mix until completely blended. Add the sour cream, egg and 1 egg white and mix well. Add the caramelized banana mixture and again mix well.
5. To make peanut butter swirl, in medium bowl, with mixer at medium speed, beat peanut butter, 1/4 cup sugar, flour, vanilla, and 1 egg white until well blended.
6. Pour 1/2 banana mixture into pan. On top of that dollop the peanut butter mixture in large dollops and top with rest of banana mixture. Using a knife, cut and twist the batter around to swirl the fillings. Place the pan in a large pan and add water to a depth of 2 inches. Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.
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