Name: Chocolate Banana Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Banana Cheesecake

1. 1 cup chocolate graham cracker crumbs (about 5 whole crackers) -

2. 1 tablespoon sugar -

3. 3 tablespoons butter, melted -

4. Filling: -

5. 3 packages (8 ounces each) reduced-fat cream cheese -

6. 2/3 cup sugar -

7. 1 egg, lightly beaten -

8. 3 egg whites, lightly beaten -

9. 1/2 cup mashed ripe banana -

10. 1/2 cup miniature semisweet chocolate chips -

11. 1 teaspoon vanilla extract -

12. 3 tablespoons baking cocoa -

13. 1 tablespoon canola oil -

How to cook deliciously - Chocolate Banana Cheesecake

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.