Banana-Split Cheesecake

"This hails from a very old issue of Cooking Light Magazine. My mom made this and it doesn't taste light. Well, as light as cheesecake can get anyway."
 
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Ready In:
8hrs
Ingredients:
17
Serves:
15
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight. I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
 
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