Banana Split Cheesecake Recipe

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   1.

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   Preheat oven to 325 degrees.

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   2.

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   To prepare crust, combine first 3 ingredients in a bowl; toss with a fork till moist.

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   Press into bottom of a 9-inch springform pan coated with cooking spray.

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   3.

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   To prepare filling, beat cheeses and lowfat sour cream at high speed of a mixer till smooth.

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   Add in 1-1/2 c. sugar, banana, flour, and vanilla; beat well.

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   Add in Large eggs, 1 at a time; beat well after each addition.

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    4.

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    Pour cheese mix into prepared pan; bake at 325 degrees for 1 hour and 10 min or possibly till almost set.

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    Cheesecake is done when the center barely moves when pan is touched.

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    Remove cheesecake from oven; run a knife around outside edge.

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    Cold cheesecake to room temperature.

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    Cover and refrigeratefor at least 8 hrs.

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    Top each serving with 1 tsp.

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    pineapple, 1 tsp.

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    strawberry syrup, 1 tsp.

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    chocolate syrup, 3/4 tsp.

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    pecans, and 1 cherry.

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

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    Tips for Banana-Split Cheesecake:.

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    Look for packaged chocolate cookie crumbs either on the cookie aisle or possibly the baking aisle.

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    .

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    The easiest way to toast nuts is to place them in a dry skillet over medium-high heat.

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    Shake the pan occasionally, and toast till the nuts are lightly browned and fragrant (just a few min).

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    Do not skip this step: Toasting the nuts adds tons of flavor.

* Per serving · 4 servings · Values may vary.