Banana-split Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup chocolate cookie crumbs1 tbsp apple juice3 cups fat-free cream cheese, softened1 cup Neufchatel cheese, softened1 cup low-fat sour cream1 cup sugar (or Splenda)1 ½ cups mashed ripe banana3 tablespoons all-purpose flour1 ½ tbsp vanilla extract2 eggs2 tbsp cornstarch¼ cup strawberry sundae syrup¼ cup chocolate syrup¼ cup butterscotch syrup
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.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 259.1
- Total Fat: 6.9 g
- Cholesterol: 44.9 mg
- Sodium: 377.0 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 1.0 g
- Protein: 10.6 g
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