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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 15 |
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This hails from a very old issue of Cooking Light Magazine. My mom made this and it doesn't taste light. Well, as light as cheesecake can get anyway. Ingredients:
1 cup packaged chocolate cookie crumb (such as oreo) |
2 tablespoons sugar |
1 tablespoon butter or 1/2 cup 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 syrup |
1/3 cup chocolate syrup |
1/4 cup chopped pecans, toasted |
16 maraschino cherries, drained |
Directions:
1. Preheat oven to 325°.
2. 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.
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.
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