Banana Nut Cheesecake II
Submitted by sonnie827
Banana cheesecake with chopped walnuts on a chocolate wafer crust, finished with a glossy chocolate drizzle. Rich, creamy, and just 6 servings for a smaller gathering.
YIELD
6 servingsPREP
40 minCOOK
50 minREADY
90 minAll the indulgence of a full-size cheesecake, scaled down for a smaller crowd.
Two packages of cream cheese get beaten with sugar and mashed ripe banana into a silky filling, with chopped walnuts stirred in for texture. The chocolate wafer crust adds a dark, crumbly contrast underneath.
The finishing touch is melted chocolate chips drizzled over the top in glossy streaks. Chill it well, slice it clean, and serve it proud.
Pro Tips
- Soften the cream cheese completely at room temperature for the smoothest filling
- Mix eggs in one at a time on low speed. High speed whips in air that causes cracks during baking
- Let the cheesecake cool slowly. Loosen the springform rim while warm, but wait until fully cooled to remove it
- Chill for at least 4 hours before serving so the filling sets firm enough to hold a clean slice
Ingredients
Directions
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes.
BODY: Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts; pour over crust. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
TOPPING: Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
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