Categories: Dessert

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

1. PREHEAT oven to 350°F. Mix graham crumbs and butter; press firmly onto bottom of 13×9-inch baking pan.

2. 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.

3. 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.

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