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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I found this on and looked so luscious I just decided to post it. Cooling and chilling time is not included - that is overnight or at least 8 hours. Ingredients:
1 cup oreo cookie crumbs |
2 tablespoons sugar |
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine, melted |
cooking spray |
3 (8 ounce) blocks fat free cream cheese, softened |
1 (8 ounce) package reduced-fat cream cheese, softened |
1 (8 ounce) carton low-fat sour cream |
1 1/2 cups sugar |
1 1/2 cups mashed ripe bananas |
3 tablespoons all-purpose flour |
2 teaspoons vanilla extract |
4 large eggs |
1/3 cup canned crushed pineapple in juice, drained |
1/3 cup strawberry ice cream topping |
1/3 cup chocolate syrup |
1/4 cup chopped pecans, toasted |
16 maraschino cherries, drained |
Directions:
1. Preheat oven to 325ºF.
2. To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist.
3. Press into bottom of a 9 springform pan coated with cooking spray.
4. To prepare filling, beat cheese and sour cram at high speed of a mixer until smooth.
5. Add 1-1/ cups sugar, bananas,flour, and vamilla; beat well.
6. Add eggs, 1 at a time; beat well after each addition.
7. Pour cheese mixture into prepared pan; bake for 1 hour and 10 minutes or until almost set.
8. Cheesecake is done when the center barely moves when the pan is touched.
9. Remove cheesecake from oven; run a knife around outside edge.
10. Cool cheesecake to room temperature.
11. Cover and chill for at least 8 hours.
12. 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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