Banana Split Cheesecake Bars
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Kelly Brant
Categories: Cookie Bars- Fruit Bars- Brownies
Ingredients
- for the brownie crust:
- 12 oz. semisweet chocolate bits
- 3/4 cup butter
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 4 eggs
- 1 Tbsp. vanilla extract
- For the cheesecake layer:
- 2 (8 oz.) pkg. cream cheese, softened
- 3 ripe bananas
- 1/2 cup granulated sugar
- 2 Tbsp. all-purpose flour
- Pinch of salt
- 3 eggs
- For the topping:
- 1 quart strawberries, hulled and sliced
- 1/4 cup pineapple jam
- 1 Tbsp. water
Directions
-
heat oven to 350 degrees. Coat a 9 × 12 inch baking pan with cooking spray.
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In a microwave-safe bowl, heat chocolate bits and butter on high for 1 to 2 minutes, stirring every 20 seconds, or until melted. Set aside.
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In a medium bowl, whisk together sugar, flour and salt. Add eggs and vanilla and whisk until smooth. Stir in chocolate-butter mixture. Pour into prepared pan and bake for 20 minutes. Remove pan from the oven. If there are any bubbles in the crust, gently push them flat. Leave oven on.
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In a food processor, combine cream cheese, bananas, sugar, flour and salt. Process until completely smooth, scraping down the sides of the bowl. Add the eggs, one at a time, processing and scraping the bowl between additions. Pour the batter over the brownie crust and bake for 20 to 25 minutes, or until center no longer jiggles. Cool, then refrigerate until completely chilled.
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When cheesecake is completely chilled, arrange sliced strawberries one the top. In a small microwave-safe bowl, mix pineapple jam and tablespoon of water. Microwave until bubbling. Spoon jam over strawberries. Allow to chill for 15 minutes, for jam to set up. Cut into squares. Store, well wrapped in refrigerator.
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makes 24 bars