Prep Time:
20 min
Total Time:
3 hr 50 min
Makes:
18 servings, one piece each
INGREDIENTS:
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup mashed ripe bananas
1 cup halved strawberries
1 bananas, sliced, tossed with 1 tsp. lemon juice
1 can (8 oz.) pineapple chunks, drained
DIRECTIONS:
PREHEAT oven to 350°F. Mix graham crumbs and butter; press firmly onto bottom of 13x9-inch baking pan.
MIX cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended.
Stir in mashed bananas. Pour over crust.
BAKE 30 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight.
Serve topped with the strawberries, sliced bananas and pineapple. Store leftover cheesecake in
refrigerator.
Kraft Kitchens Tips
Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Special Extra
Prepare and refrigerate as directed. Sprinkle with 1/4 cup finely chopped PLANTERS Pecans and drizzle with melted BAKER'S Semi-Sweet Baking Chocolate before cutting into pieces.
How to Easily Remove Squares from Pan Line empty pan with foil, with ends of foil extending over sides of pan. Use to prepare dessert as directed. When ready to serve, use foil handles to lift cheese cake from pan before cutting into pieces to serve. Top with the remaining ingredients as
directed.