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
Original recipe yields 10 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 fully ripe banana, mashed
2 egg s
1/4 cup chopped PLANTERS Pecans
1 OREO Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
1 oz. BAKER'S Semi-Sweet Chocolate
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Let's Make It
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.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 3 hours.
Top with whipped topping just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftovers in refrigerator.
Substitute PLANTER'S Walnut Pieces for the pecans.
Trim 40 calories and 5 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
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.