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I think this is the perfect double duty recipe. You get a cheesecake and a super moist chocolate cake.

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Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
20
Yield:
1 9-inch cheesecake, 1 9x13-inch cake
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Combine cream cheese, sugar, and banana in a large bowl; beat with an electric mixer on medium speed until well blended. Add eggs one at a time, mixing batter well after each addition. Fill graham cracker crust with batter. Reserve remaining batter in the bowl.

  • Bake cheesecake in the preheated oven until middle is set and top is pale yellow, 30 to 40 minutes. Chill until firm.

  • Pour chocolate cake mix, water, applesauce, and vegetable oil over the remaining batter in the bowl; mix well. Pour into the greased baking pan.

  • Bake in the preheated oven until top springs back when lightly pressed, 30 to 40 minutes. Cool completely before slicing.

Nutrition Facts

272 calories; protein 4.5g; carbohydrates 32.7g; fat 14.1g; cholesterol 61.8mg; sodium 309.6mg. Full Nutrition
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