Banana Split Cheesecake Squares

Yield: 18 servings, one piece each

Ingredients

1 1/2 cups Honey Maid Graham Cracker Crumbs
1/3 cup butter or margarine, melted
3 (8 ounce) packages Philadelphia Cream Cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup mashed ripe bananas
1 cup halved strawberries
1 banana, sliced, tossed with 1 teaspoon lemon juice
1 (8 ounce) can pineapple chunks, drained

Instructions

Heat oven to 350 degrees F.
Mix Graham crumbs and butter; press firmly onto bottom of 13 x 9 inch baking pan.
Mix cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
Stir in mashed bananas. Pour over crust.
Bake for 30 minutes or until center is almost set. Cool.
Refrigerate at least 3 hours or overnight.
Serve topped with the strawberries, sliced bananas and pineapple.
Store leftover cheesecake in refrigerator.

Notes

Jazz It Up: Prepare and refrigerate as directed. Sprinkle with 1/4 cup finely chopped PLANTERS Pecans and drizzle with melted BAKER'S Semi-Sweet Baking Chocolate before cutting into pieces.

How to Easily Remove Squares from Pan: Line empty pan with foil, with ends of foil extending over sides of pan. Use to prepare dessert as directed. When ready to serve, use foil handles to lift cheesecake from pan before cutting into pieces to serve. Top with the remaining ingredients as directed.

Nutrition

Per serving: Calories 260 Total fat 18g Saturated fat 11g Cholesterol 85mg Sodium 240mg Carbohydrate 21g Dietary fiber 1g Sugars 15g Protein 4g

Vitamin A 10% DV Vitamin C 15% DV Calcium 4% DV Iron 2% DV

Attribution