Fruit Topped Cheesecake Bars

This recipe comes from the inside of a Philadelphia cream cheese package from more than ten years ago. I even used the ten-year old cream cheese IN the recipe. Kidding.

I know it used to be available on the Philadelphia (Kraft Foods) website, but I couldn’t find it, so you’ll just have to trust me!


2 cups graham cracker crumbs (available in a box in the baking aisle, or you can crush actual crackers yourself)

7 tablespoons of butter, melted

1 cup of sugar

3 packages of cream cheese, softened

1 teaspoon of vanilla

1/2 cup  mashed banana (1 large, ripe banana)

3 eggs

8-10 strawberries, cut in half

1 banana sliced

1 can (8oz.) pineapple chunks, drained

Preheat the oven to 350.

Combine the melted butter, graham cracker crumbs and 1/4 cup of sugar in a bowl. Use a fork (or the forks God gave you, your hands) to combine the ingredients until the crumbs are moistened and can be pressed into a crust. Press onto the bottom of a rectangular pan (13 x 9-ish).

To soften the cream cheese, microwave for 15-second increments until it’s soft but not melted. With an electric mixer, combine the cream cheese, 3/4 cup of sugar, and vanilla until blended. Add eggs and mix until combined.

Stir in mashed banana and pour batter over crust. A note about the banana: even people who don’t like banana, like this cheesecake. The flavor is so mild most people don’t even realize it’s banana.

This is the mashed banana. I mashed it with a fork in a Pyrex cup.

Bake for 30 minutes – the edges should look done but the center can be a LITTLE wiggly. It’s important not to undercook cheesecake so if you’re unsure, give it another 3-5 minutes.

Cover and refrigerate for at least three hours. Cut into bars and top each piece with a strawberry half, banana slice and pineapple chunk. Graciously accept compliments from all who taste it.


One thought on “Fruit Topped Cheesecake Bars

  1. Jenny,
    Found your blog on SheWrites. Love your cheesecake recipe! Here’s a fun fact: Both my parents worked at the Kraft Foods Headquarters in Chicago during the 30s, 40s, & 50s. One of my mother’s “claims to fame” is that she was a taste tester in the KF kitchen when they were perfecting the recipe for Philadelphia Brand Cream Cheese Cheesecake. She loved to relive those moments. And . . . she made one mean cheescake!

    Ginger B.

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