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Banana Nut Cheesecake
Banana Nut Cheesecake

Banana Nut Cheesecake

3 Hr(s) 55 Min(s) (incl. refrigerating)
15 Min(s) Prep
3 Hr(s) 40 Min(s) Cook
Studded with pecans and topped with COOL WHIP and drizzled chocolate, this Banana Nut Cheesecake is as impressive as it is delicious!
What You Need
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10 servings
Original recipe yields 10 servings
1/2 cup sugar
1 fully ripe banana, mashed
2 eggs
1 chocolate cookie crumb crust (6 oz.)
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Let's Make It
1
Preheat oven to 350ºF. Beat cream cheese, sugar and bananas in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in pecans; pour into crust.
2
Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 3 hours.
3
Top with whipped topping just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftovers in refrigerator.
Kitchen Tips
Tip 1
Substitute
Substitute PLANTER'S Walnut Pieces for the pecans.
Tip 2
Healthy Living
Trim 40 calories and 5 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 13g
65%
Trans Fat 2g
Cholesterol 105mg
35%
Sodium 290mg
13%
Total Carbohydrates 30g
11%
Dietary Fibers 1g
4%
Sugars 21g
42%
Protein 6g
12%
Vitamin A
10%
Vitamin C
2%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 10 servings, one piece each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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