This cheesecake is guaranteed to appeal to the banana fans in the house—as well as anyone who likes toasted walnuts and maple-flavored syrup.
What You Need
Original recipe yields 16 servings
10-1/2 graham cracker s, finely crushed (about 1-1/4 cups)
1/4 cup butter or margarine, melted
2 banana s, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
3 egg s
16 PLANTERS Walnut Halves, toasted
3 Tbsp. maple-flavored or pancake syrup
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Let's Make It
Heat oven to 350°F.
Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
Mash 1 banana. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in mashed banana; pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Cut remaining banana into 16 slices just before serving cheesecake. Garnish cheesecake slices with bananas and nuts. Drizzle with syrup.
You'll know it's a special occasion when you get to enjoy a serving of this indulgent cheesecake.
Cheesecakes can be made ahead of time (except for the garnish), wrapped tightly and stored in freezer for up to 2 months. Thaw in refrigerator overnight. Garnish just before serving.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.