Banana-Split Cheesecake

Banana-Split Cheesecake Recipe
Banana-Split Cheesecake
This cheesecake has it all! Banana, chocolate, pineapple and strawberry are just a few of the flavors that stand out in this dessert reminiscent of your all-time favorite ice cream sundae.

Yield:

16 servings (serving size: 1 wedge with toppings)

Recipe from

Nutritional Information

Calories 317
Caloriesfromfat 30 %
Fat 10.6 g
Satfat 4.6 g
Monofat 3.7 g
Polyfat 1.5 g
Protein 10.7 g
Carbohydrate 45 g
Fiber 1 g
Cholesterol 81 mg
Iron 1.2 mg
Sodium 393 mg
Calcium 158 mg

Ingredients

Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray
Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) carton low-fat sour cream
1 1/2 cups sugar
1 1/2 cups mashed ripe banana
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs
Toppings:
1/3 cup canned crushed pineapple in juice, drained
1/3 cup strawberry sundae syrup
1/3 cup chocolate syrup
1/4 cup chopped pecans, toasted
16 maraschino cherries, drained

Preparation

Preheat oven to 325°.

To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.

Note:

August 2000
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