Chocolate Banana Cheesecake Recipe

5 1 1
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Chocolate Banana Cheesecake Recipe

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5 1 1
Publisher Photo
“I came up with this special treat for my son, who loves cheesecake and anything with bananas,” says Eileen Sears of Eagle, Wisconsin. “This lightened recipe quickly became a family favorite!”
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + chilling

Ingredients

  • 1 cup chocolate graham cracker crumbs (about 5 whole crackers)
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) reduced-fat cream cheese
  • 2/3 cup sugar
  • 1 egg, lightly beaten
  • 3 egg whites, lightly beaten
  • 1/2 cup mashed ripe banana
  • 1/2 cup miniature semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 3 tablespoons baking cocoa
  • 1 tablespoon canola oil

Directions

In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add egg and egg whites; beat on low speed just until combined. Gently stir in the banana, chocolate chips and vanilla. Pour half of the batter over crust.
Combine cocoa and oil until blended; stir into remaining batter. Drop by tablespoonfuls over batter in pan; gently spread into an even layer. Sprinkle with reserved crumb mixture.
Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° for 30-35 minutes or just until center is set. Remove 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 before cutting. Yield: 16 servings.
Originally published as Chocolate Banana Cheesecake in Light & Tasty December/January 2008, p48

Nutritional Facts

1 slice: 231 calories, 15g fat (9g saturated fat), 49mg cholesterol, 246mg sodium, 20g carbohydrate (16g sugars, 1g fiber), 6g protein.

  • 1 cup chocolate graham cracker crumbs (about 5 whole crackers)
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) reduced-fat cream cheese
  • 2/3 cup sugar
  • 1 egg, lightly beaten
  • 3 egg whites, lightly beaten
  • 1/2 cup mashed ripe banana
  • 1/2 cup miniature semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 3 tablespoons baking cocoa
  • 1 tablespoon canola oil
  1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add egg and egg whites; beat on low speed just until combined. Gently stir in the banana, chocolate chips and vanilla. Pour half of the batter over crust.
  3. Combine cocoa and oil until blended; stir into remaining batter. Drop by tablespoonfuls over batter in pan; gently spread into an even layer. Sprinkle with reserved crumb mixture.
  4. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
  5. Bake at 350° for 30-35 minutes or just until center is set. Remove 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 before cutting. Yield: 16 servings.
Originally published as Chocolate Banana Cheesecake in Light & Tasty December/January 2008, p48

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Art Tart User ID: 6832090 161974
Reviewed Aug. 25, 2012

"I made this for my son's birthday - it was absolutely delicious and vanished in minutes. Thanks for sharing the recipe! Mine did crack a little on top, but it certainly didn't affect the taste."

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