Banana-Split Cheesecake

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<mx2 source= " MasterCook 5.0 " date= " August 15, 2000 " >

<Summ>

<Nam>

Banana-Split Cheesecake

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<RcpE name= " Banana-Split Cheesecake " author= " Cooking Light, August 2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Banana-Split Cheesecake

 

Recipe By :Cooking Light, August 2000

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST:

1 cup packaged chocolate cookie crumbs -- (such as Oreo)

2 tablespoons sugar

1 tablespoon butter or stick margarine -- melted

Cooking spray

FILLING:

24 ounces fat-free cream cheese -- softened (3 blocks)

24 ounces 1/3-less fat cream cheese -- softened (3 blocks)

8 ounces 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

 

1. Preheat oven to 325°.

 

2. To prepare crust, combine first 3 ingredients in a howl; toss with a fork

until moist. Press in to 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° 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

 

Source:

" Martha Condra "

S(Formatted by):

" KES on 8/15/00 "

Copyright:

" 2000 Southern Living Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 689 Calories (kcal); 18g Total Fat; (23% calories from fat); 14g

Protein; 121g Carbohydrate; 87mg Cholesterol; 662mg

Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2

Fat; 7 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 905881 0 222 5440 0 0 947 0 0 904111 0 0 0 0 2998 27264 0

0 0

 

]]>

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<Serv qty= " 16 " />

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<IngR name= " CRUST: " code= " S " ></IngR>

<IngR name= " packaged chocolate cookie crumbs " unit= " cup " qty= " 1 " >

<IPrp>

(such as Oreo)

</IPrp>

<INtI>

905881

</INtI>

</IngR>

<IngR name= " sugar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " butter or stick margarine " unit= " tablespoon " qty= " 1 " >

<IPrp>

melted

</IPrp>

<INtI>

222

</INtI>

</IngR>

<IngR name= " Cooking spray " >

<INtI>

5440

</INtI>

</IngR>

<IngR name= " FILLING: " code= " S " ></IngR>

<IngR name= " fat-free cream cheese " unit= " ounces " qty= " 24 " >

<IPrp>

softened (3 blocks)

</IPrp>

</IngR>

<IngR name= " 1/3-less fat cream cheese " unit= " ounces " qty= " 24 " >

<IPrp>

softened (3 blocks)

</IPrp>

<INtI>

947

</INtI>

</IngR>

<IngR name= " low-fat sour cream " unit= " ounces " qty= " 8 " ></IngR>

<IngR name= " sugar " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " mashed ripe banana " unit= " cups " qty= " 1 1/2 " >

<INtI>

904111

</INtI>

</IngR>

<IngR name= " all-purpose flour " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " vanilla extract " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " eggs " unit= " large " qty= " 4 " ></IngR>

<IngR name= " TOPPINGS: " code= " S " ></IngR>

<IngR name= " canned crushed pineapple in juice " unit= " cup " qty= " 1/3 " >

<IPrp>

drained

</IPrp>

<INtI>

2998

</INtI>

</IngR>

<IngR name= " strawberry sundae syrup " unit= " cup " qty= " 1/3 " >

<INtI>

27264

</INtI>

</IngR>

<IngR name= " chocolate syrup " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " chopped pecans " unit= " cup " qty= " 1/4 " >

<IPrp>

toasted

</IPrp>

</IngR>

<IngR name= " maraschino cherries " qty= " 16 " >

<IPrp>

drained

</IPrp>

</IngR>

<DirS>

<DirT>

1. Preheat oven to 325°.

</DirT>

<DirT>

2. To prepare crust, combine first 3 ingredients in a howl; toss with a fork

until moist. Press in to bottom of a 9-inch springform

pan coated with cooking spray.

</DirT>

<DirT>

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.

</DirT>

<DirT>

4. 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. Yield: 16 servings

(serving size: 1 wedge with toppings).

</DirT>

<DirT>

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

</DirT>

</DirS>

<Srce>

Martha Condra

</Srce>

<AltS label= " Formatted by " source= " KES on 8/15/00 " />

<CpyR>

2000 Southern Living Inc.

</CpyR>

</RcpE></mx2>