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Fruited Cheesecake recipe

A honey-sweetened banana cheesecake ina cinnamon-scented pecan graham cracker crust topped with slicedkiwifruit and strawberries.

Recipe: Fruited Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons butter, melted
4 tablespoons honey – divided use
3/4 cup ricotta cheese
1/2 cup plain yogurt
2 large eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 bananas, sliced
1/4 cup all-purpose flour
2 kiwis, sliced
1 cup strawberries, sliced

  • Combine graham cracker crumbs, finelychopped pecans, and cinnamon. Add melted butter and half of thehoney; mix well. Press into a 9-inch pie plate. Bake at 350°F(175°C) for 10 minutes. Cool.
  • In a blender or food processor, combinericotta cheese, yogurt, eggs, lemon juice, and vanilla; processuntil smooth. Add sliced bananas, flour, and remaining honey;process until smooth. Pour into the prepared crust and bake at350°F (175°C) for 30 minutes, or until the center isset.
  • Chill.
  • Arrange sliced kiwi and sliced strawberrieson top.

    Makes 10 servings.

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  • Comments

    1 Comment


    I have been making cheesecakes for years and this recipe is by far the best. Love the idea of turning oven off and leave in oven. I think this really help prevent cracking. Thanks, I will be looking for more. I was wondering if you used the heavy duty extra wide tin foil? They have foil thats wide enough that it should cover the spring pan adequitly so that it should go up at least 4 inches up the side.of the pan. This should prevent any leaking.

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