This sumptuous Banana Split Cheesecake, a delightful twist on the classic dessert that combines the joys of creamy cheesecake with the fun and flavors of a banana split.
Ingredients:
For the Crust:
2¼ cups vanilla wafer crumbs
10 tbsp salted butter, melted
3 tbsp sugar
For the Cheesecake Filling:
24 oz cream cheese, at room temperature
1 cup sugar
3 tbsp all-purpose flour
¼ cup sour cream, at room temperature
2 tsp banana extract
1 cup mashed bananas (about 2 medium bananas)
4 large eggs, at room temperature
For the Chocolate Whipped Cream Topping:
1½ cups heavy whipping cream, cold
6 tbsp powdered sugar
6 tbsp natural unsweetened cocoa powder
¾ tsp vanilla extract
For the Vanilla Whipped Cream Topping:
1½ cups heavy whipping cream, cold
¾ cup powdered sugar
1½ tsp vanilla extract
For the Strawberry Whipped Cream Topping:
¾ cup freeze-dried strawberries, powdered (about 5–6 tbsp)
1½ cups heavy whipping cream, cold
6 tbsp powdered sugar
Pink gel icing color (optional)
For the Vanilla Whipped Cream Swirls:
¾ cup heavy whipping cream, cold
6 tbsp powdered sugar
¾ tsp vanilla extract
Additional Toppings:
Pineapple, strawberries, cherries, nuts, bananas, chocolate sauce
Directions:
Crust Preparation:
Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper, greasing the sides.
Mix the crust ingredients, press into the bottom of the pan, and bake for 10 minutes. Let cool while preparing for the cheesecake’s water bath.
Cheesecake Preparation:
Lower oven temperature to 300°F.
Beat cream cheese, sugar, and flour on low until smooth. Incorporate sour cream, banana extract, and mashed bananas. Add eggs one at a time, mixing just enough to blend.
Pour the filling into the crust and place in a water bath. Bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake cool inside to prevent cracking.
Whipped Cream Toppings:
For each whipped cream “ice cream,” whip the ingredients until stiff peaks form. For the strawberry version, add pink coloring as desired.
Freeze the whipped cream “ice cream” until firm. Whip vanilla cream for the swirls just before serving.
Assembly:
Once the cheesecake has fully set and chilled, arrange scoops of the whipped cream “ice cream” on top.
Pipe vanilla whipped cream swirls around the scoops and garnish with your chosen toppings (pineapple, strawberries, cherries, nuts, bananas, and a drizzle of chocolate sauce).
Recipe Details:
Prep Time: 1 hour 45 minutes
Cook Time: 2 hours 10 minutes
Total Time: 8 hours 55 minutes (includes chilling time)
Servings: 12-14 slices
Banana Split Cheesecake
Equipment
Ingredients
For the Crust:
- 2¼ cups vanilla wafer crumbs
- 10 tbsp salted butter melted
- 3 tbsp sugar
For the Cheesecake Filling:
- 24 oz cream cheese at room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- ¼ cup sour cream at room temperature
- 2 tsp banana extract
- 1 cup mashed bananas about 2 medium bananas
- 4 large eggs at room temperature
- For the Chocolate Whipped Cream Topping:
- 1½ cups heavy whipping cream cold
- 6 tbsp powdered sugar
- 6 tbsp natural unsweetened cocoa powder
- ¾ tsp vanilla extract
For the Vanilla Whipped Cream Topping:
- 1½ cups heavy whipping cream cold
- ¾ cup powdered sugar
- 1½ tsp vanilla extract
For the Strawberry Whipped Cream Topping:
- ¾ cup freeze-dried strawberries powdered (about 5–6 tbsp)
- 1½ cups heavy whipping cream cold
- 6 tbsp powdered sugar
- Pink gel icing color optional
For the Vanilla Whipped Cream Swirls:
- ¾ cup heavy whipping cream cold
- 6 tbsp powdered sugar
- ¾ tsp vanilla extract
Additional Toppings:
- Pineapple strawberries, cherries, nuts, bananas, chocolate sauce
Instructions
Crust Preparation:
- Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper, greasing the sides.
- Mix the crust ingredients, press into the bottom of the pan, and bake for 10 minutes. Let cool while preparing for the cheesecake’s water bath.
Cheesecake Preparation:
- Lower oven temperature to 300°F.
- Beat cream cheese, sugar, and flour on low until smooth. Incorporate sour cream, banana extract, and mashed bananas. Add eggs one at a time, mixing just enough to blend.
- Pour the filling into the crust and place in a water bath. Bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake cool inside to prevent cracking.
Whipped Cream Toppings:
- For each whipped cream “ice cream,” whip the ingredients until stiff peaks form. For the strawberry version, add pink coloring as desired.
- Freeze the whipped cream “ice cream” until firm. Whip vanilla cream for the swirls just before serving.
Assembly:
- Once the cheesecake has fully set and chilled, arrange scoops of the whipped cream “ice cream” on top.
- Pipe vanilla whipped cream swirls around the scoops and garnish with your chosen toppings (pineapple, strawberries, cherries, nuts, bananas, and a drizzle of chocolate sauce).
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