Filled with banana and pineapple, this soft cheesecake is a refreshing finale for a holiday meal. Sweetened whipped cream makes the perfect garnish. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, pecans and butter. Press onto the bottom of prepared pan; set aside., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Stir in pineapple and banana. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 350° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Garnish cheesecake with whipped cream.
Nutrition Facts : Calories 560 calories, Fat 44g fat (25g saturated fat), Cholesterol 191mg cholesterol, Sodium 321mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 9g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love