Crust:
1 cup chocolate wafer crumbs
1/4 cup butter, melted
Preheat oven to 350 degrees.
Combine and press onto the bottom of a 9-inch springform pan.
Bake at 350 degrees for 10 minutes.
Filling:
2 bricks (8-oz each) cream cheese, softened
1/2 cup sugar
1/2 cup mashed ripe banana
2 large eggs
1/4 cup chopped walnuts (or pecans)
Combine the cream cheese, sugar, and banana; mix with an electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each. Stir in the nuts; pour over the prepared crust.
Bake at 350 degrees for 40 minutes. Remove from oven and run a thin knife around edge of cake to loosen from pan. Cool on a wire rack before removing pan sides.
Topping:
1/2 cup milk chocolate chips
1 tbsp butter
2 tsp cold water
Melt the chocolate and butter with the water over low heat, stirring until smooth. Drizzle over the cheesecake.
Chill before cutting to serve.
Yield: 10 to 12 servings
1/4 cup butter, melted
Preheat oven to 350 degrees.
Combine and press onto the bottom of a 9-inch springform pan.
Bake at 350 degrees for 10 minutes.
Filling:
2 bricks (8-oz each) cream cheese, softened
1/2 cup sugar
1/2 cup mashed ripe banana
2 large eggs
1/4 cup chopped walnuts (or pecans)
Combine the cream cheese, sugar, and banana; mix with an electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each. Stir in the nuts; pour over the prepared crust.
Bake at 350 degrees for 40 minutes. Remove from oven and run a thin knife around edge of cake to loosen from pan. Cool on a wire rack before removing pan sides.
Topping:
1/2 cup milk chocolate chips
1 tbsp butter
2 tsp cold water
Melt the chocolate and butter with the water over low heat, stirring until smooth. Drizzle over the cheesecake.
Chill before cutting to serve.
Yield: 10 to 12 servings
file photo
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