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Banana-Split Cheesecake - 16

Source of Recipe

Recipe from Cooking Light
Banana-Split Cheesecake

YIELD: 16 servings
WW Points
Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon 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
2 large eggs
Egg substitute equivalent to 2 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


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.

1 wedge with toppings equals: Calories: 317�carbohydrates: 45 g�cholesterol: 52�fat: 10 g�sodium: 393 mg�protein: 10.7 g�fiber: 1 g ++++ WWP: 7