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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Filled with banana and pineapple, this soft cheesecake is a refreshing finale for a holiday meal. Sweetened whipped cream makes the perfect garnish. âLinda Stemen, Monroeville, Indiana Ingredients:
3/4 cup graham cracker crumbs |
3/4 cup toasted ground pecans |
1/4 cup butter, melted |
4 packages (8 ounces each) cream cheese, softened |
1 cup packed brown sugar |
1 teaspoon vanilla extract |
4 eggs, lightly beaten |
1 cup crushed pineapple, drained |
3/4 cup mashed ripe banana |
topping: |
1 cup heavy whipping cream |
3 tablespoons confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cracker crumbs, pecans and butter. Press onto the bottom of prepared pan; set aside.
3. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Stir in pineapple and banana. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 350° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
5. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Garnish cheesecake with whipped cream. Yield: 12 servings.
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