Banana Split Cheesecake Squares
***Crust***
2 cups graham cracker crumbs
1/3 cup butter or margarine -- melted
1/4 cup granulated sugar
***Filling***
3large eggs
2 tablespoons instant coffee
3 (8-ounce) packages cream cheese -- softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup mashed ripe bananas
***Topping***
1 cup halved strawberries
1 banana -- sliced and tossed with 1 teaspoon lemon juice
1(8-ounce) can pineapple chunks in juice -- drained
melted semi-sweet chocolate and chopped
nuts -- optional
Prepare the crust: Heat the oven to 350 degrees. Line a 13x9-inch baking pan with foil.
Mix the crumbs, butter, and sugar in a medium bowl. Press the mixture evenly onto the bottom of the prepared pan.
Prepare the filling: Stir the eggs and instant coffee in a small bowl until well blended; set aside.
Beat the cream cheese, sugar, and vanilla in a large bowl with an electric mixer set on medium speed until well blended. Add the egg mixture and mix until blended. Stir in the mashed banana. Spread the mixture evenly over the crust.
Bake for 30 minutes or until the center is almost set. Cool completely on a wire rack.
Refrigerate for 3 hours or until ready to serve.
Prepare the topping: Arrange the strawberries, sliced bananas, and pineapple on top of the cheesecake. Drizzle with melted chocolate and sprinkle with nuts, if desired. Cut into squares to serve.
Recipe Source: Maxwell House Coffee Drinks and Desserts Recipes
Serves 18
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