Banana Split Cheesecake
Source of Recipe
Cooking Light (Aug. 2000)
List of Ingredients
Crust:
1 C packaged chocolate cookie crumbs (such as Oreo)
2 T sugar
1 T butter or stick margarine, melted
Cooking spray
Filling:
3 (8-oz) blocks fat-free cream cheese, softened
1 (8-oz) block 1/3-less-fat cream cheese, softened
1 (8-oz) carton low-fat sour cream
1-1/2 C sugar
1-1/2 C mashed ripe banana
3 T all-purpose flour
2 t vanilla extract
4 large eggs
Toppings:
1/3 C canned crushed pineapple in juice, drained
1/3 C strawberry sundae syrup
1/3 C chocolate syrup
1/4 C chopped pecans, toasted
16 maraschino cherries, drained
Recipe
1. Preheat oven to 325 degrees.
2. 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.
3. 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.
4. Pour cheese mixture into prepared pan; bake at 325 degrees 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.
Yield: 16 servings (serving size: 1 wedge with toppings).
CALORIES 317 (30% from fat); FAT 10.6g (sat 4.6g, mono 3.7g, poly 1.5g);
PROTEIN 10.7g; CARB 45g; FIBER 1g; CHOL 81mg; IRON 1.2mg; SODIUM 393mg; CALC
158mg
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