Banana-Split Cheesecake
From jo_jo_ba 17 years ago
- 70 minutes to make
- Serves 16
All the flavours of the classic Banana Split, made into a low-fat, high-flavour cheesecake. Adapted from Cooking Light for my cheesecake-loving family. Enjoy!
Ingredients
- 1 cup chocolate cookie crumbs shopping list
- 1 tbsp apple juice shopping list
- 3 cups fat-free cream cheese, softened shopping list
- 1 cup neufchatel cheese, softened shopping list
- 1 cup low-fat sour cream shopping list
- 1 cup sugar (or Splenda) shopping list
- 1 ½ cups mashed ripe banana shopping list
- 3 tablespoons all-purpose flour shopping list
- 1 ½ tbsp vanilla extract shopping list
- 2 eggs shopping list
- 2 tbsp cornstarch shopping list
- ¼ cup strawberry sundae syrup shopping list
- ¼ cup chocolate syrup shopping list
- ¼ cup butterscotch syrup shopping list
How to make it
- Preheat oven to 325°.
- To prepare crust, combine first 2 ingredients in a bowl; toss with a fork until moist.
- Press into bottom of a 9-inch spring-form pan coated with cooking spray.
- To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth.
- Add sugar, banana, flour, and vanilla, beating well.
- Add eggs, 1 at a time; beat well after each addition.
- Beat in cornstarch.
- Bake at 325° for 1 hour and 10 minutes or until almost set.
- Remove cheesecake from oven; run a knife around outside edge.
- Cool cheesecake to room temperature. Cover and chill for at least 8 hours.
- Top with syrups to serve.
The Rating
Reviewed by 1 people-
OMG.....I love the way this looks and sounds.....i love cheesecakes......
zena824
in Somewhere, USA loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "