Planning a Valentine’s Day dessert is always a struggle for me. Everything I see is always chocolate, understandably, but Nathan is more of a fruit dessert kinda guy. I don’t discriminate. Any kind of sweet is good by me! I played with a few different ideas over the past few years; chocolate raspberry truffles, blackberry cobbler, chocolate strawberry cups.. they were all good, but I wanted to do something different this year. I’m also a fan of doing something a little healthier. That way I don’t feel so bad when I eat all of it 😉
I’d seen a few cheesecake recipes floating around the interwebs and thought that might be fun, but I wanted to make it a little more special than just a regular cheesecake. One of Nathan’s favorite recipes is bananas foster [if you recall our wedding cake] so I played around and had a little fun [read: broke out the alcohol!].
Bourbon Banana Cheesecake
Adapted from Skinnytaste Skinny Chocolate Raspberry Cheesecake
– 2 medium bananas; mashed
– 1/4 cup + 1 tbsp raw sugar; divided
– 1-2 oz. bourbon
– 2/3 cup crushed cinnamon graham crackers
– 1 tbsp coconut oil
– 8 oz. reduced fat cream cheese; softened
– 6 oz. fat free Greek yogurt
– 2 large egg whites
– 1 tsp vanilla extract
– 1 tbsp all purpose flour
– 1 can full fat coconut milk; refrigerated
– 1-2 oz. bourbon
– 1 tbsp maple syrup
– Dark chocolate bar [for shavings]
Place a small pot over medium heat and add the mashed bananas and 1 tbsp raw sugar. When the sugar has dissolved and the bananas are smooth, take the pot off of the heat and add in the bourbon. I say 1-2 oz. so you can do to your taste. Let cool completely.
While the bananas are cooling, preheat the oven to 350°F and spray an 8×8 pan with non-stick spray.
Crush the graham crackers [I used my food processor to make sure they were really crushed!] and mix with coconut oil. Press the mixture evenly into the bottom of the pan.
In a large bowl, beat the cream cheese, 1/4 cup raw sugar, and vanilla until smooth. Gradually add in the Greek yogurt, egg whites, and flour. Finally, mix in the bananas until just thoroughly combined. You don’t want to overmix. Pour the mixture over the crust.
Bake 30-40 minutes until the center is just set. Allow to cool to room temperature, then refrigerate for a few hours before slicing. When you’re ready to serve, slice into 9 equal squares and top however you like!
I served ours with bourbon coconut cream.. it was really supposed to be whipped cream, but the coconut milk just didn’t want to whip.. whoops! That didn’t make it any less tasty though. I also used my zester and to add some dark chocolate shavings over top.
Per square, without toppings
183 Calories / 7g Fat / 21g Carbs / 14g Sugar / 1g Fiber / 7g Protein
Not too shabby for a rather decadent dessert, huh? 😉
Food for Thought
What is your favorite dessert?
Yes yes YES. I’m going to make this in my new apartment. Pinned!
Yes! Do it!
Ooh, yum! My husband’s favorite dessert is cheesecake and his birthday is coming up… I love trying new variations!
This one was a definite winner! Let me know if you try it 🙂
Oh. My. I just pinned this one to try ASAP. I love banana pudding. And bourbon. And cheesecake. I may eat the whole thing!
OMG so hard not to eat the whole thing! Haha I had to take a slice and immediately throw it back in the fridge.
Bourbon you say…? This is brilliant! I love cheesecake anyway, but ading bourbon just took this to another level 😉
How could adding bourbon to anything be bad? 😉
This looks amazing. I might eat the whole ban though!
Haha my trick was to slice it, take a piece, and immediately get it back in the fridge before I kept picking 😉
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