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    You are in: Home / Recipes / Chocolate Bottom Banana Cheesecake Bars Recipe
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    Chocolate Bottom Banana Cheesecake Bars

    Chocolate Bottom Banana Cheesecake Bars. Photo by CandyTX

    1/2 Photos of Chocolate Bottom Banana Cheesecake Bars

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    *Parsley*'s Note:

    Very simple; uses a cake mix. Looks ineteresting...I want to try soon.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with foil (or grease and flour it).
    2. 2
      FOR THE BASE:.
    3. 3
      Beat the 4 ounces of cream cheese, 1 egg and butter together on low speed until creamed. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough; Press into bottom of the prepared baking pan.
    4. 4
    5. 5
      In a bowl, beat together the two 8-oz packages cream cheese, banana, powdered sugar, and vanilla. Beat at medium speed until smooth, at least 3 minutes. Add eggs one at a time, beating only until incorporated.
    6. 6
      Spread cream cheese batter evenly over bottom chocolate layer.
    7. 7
      Bake at 350 degrees F. for 45 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into 24 squares.

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    Ratings & Reviews:

    • on September 04, 2006


      These were pretty good... we served them to our neighbors, invited them over for dessert and drinks :-) All of the kids came back for seconds. Tom didn't like the texture of the banana "topping", but it was an overall hit!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Bottom Banana Cheesecake Bars

    Serving Size: 1 (67 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 243.3
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 8.5 g
    Cholesterol 62.5 mg
    Sodium 283.9 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 0.6 g
    Sugars 14.0 g
    Protein 3.9 g

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