Banana-Split Cheesecake

Yield: 16 servings (serving size: 1 wedge with toppings)

Ingredients

• Crust:
• 1  cup  packaged chocolate cookie crumbs (such as Oreo)
• 2  tablespoons  sugar
• 1  tablespoon  butter or stick margarine, melted
• Cooking spray
• 
  Filling:
• 3  (8-ounce) blocks fat-free cream cheese, softened
• 1  (8-ounce) block 1/3-less-fat cream cheese, softened
• 1  (8-ounce) carton 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

Preparation

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.

Nutritional Information

Calories:

317 (30% from fat)

Fat:

10.6g (sat 4.6g,mono 3.7g,poly 1.5g)

Protein:

10.7g

Carbohydrate:

45g

Fiber:

1g

Cholesterol:

81mg

Iron:

1.2mg

Sodium:

393mg

Calcium:

158mg