1/3 cup canned crushed pineapple in juice, drained
1/3 cup strawberry sundae syrup
1/3 cup chocolate syrup
1/3 cup chopped pecans, toasted
16 maraschino cherries, drained
Instructions
preheat oven to 325 degrees
To prepare crust, combine first 3 ingredients in a bowl,; toss with a fork until moist. Press into bottom of a 9 inch springoform pan coated with cooking spray
To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition
Pour cheese mixture into prepared pan; bake at 325 for 1 hour 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 tsp pineapple, 1 tsp strawberry syrup, 1 tsp chocolate syrup, 3/4 tsp pecans, and 1 cherry
317 Calories
Originally Submitted
9/25/2010
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