Best Banana Nut Cheesecake Recipes

BANANA-NUT CHEESECAKE

Banana-Nut Cheesecake image

Make and share this Banana-Nut Cheesecake recipe from Food.com.

Provided by Cheryl E

Categories Cheesecake

Time 1h15m

Yield 1 9 inch pan, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chocolate wafer crumbs (I use oreo)
1/4 cup margarine, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 cup mashed banana
2 eggs
1/4 cup nuts, chopped (walnuts)
1/3 cup milk chocolate chips
1 tablespoon margarine
2 teaspoons cold water

Steps:

Crust:.
Mix crumbs and margarine.
Press into bottom of a 9-inch springform pan.
Bake at 350°F degrees for 10 minutes.
Filling:.
Beat cheese, sugar and banana at medium speed with mixer until blended.
Add eggs, one at a time mixing well after each one.
Stir in nuts and pour over crust.
Bake at 350°F degrees for 40 minutes.
Just loosen cake from rim of pan: cool before removing side rim of pan.
Topping:.
Melt chocolate chips and margarine with water over low heat, stirring until smooth.
Drizzle over cake in any pattern and cool completely before serving.

Nutrition Facts : Calories 459.9, Fat 34, SaturatedFat 15, Cholesterol 110.9, Sodium 414.2, Carbohydrate 33.6, Fiber 1.5, Sugar 24, Protein 7.4

BANANA NUT CHEESECAKE

Banana Nut Cheesecake image

Studded with pecans and topped with COOL WHIP and drizzled chocolate, this Banana Nut Cheesecake is as impressive as it is delicious!

Provided by My Food and Family

Categories Dairy

Time 3h55m

Yield Makes 10 servings, one piece each.

Number Of Ingredients 8

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 fully ripe banana, mashed
2 eggs
1/4 cup chopped pecans
1 chocolate cookie crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
1 oz. BAKER'S Semi-Sweet Chocolate

Steps:

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.

Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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