Banana Split Cheesecake

Hey there, my wonderful chaos-loving kitchen comrades! Today we’re diving into a dessert that’s straight-up comfy and nostalgic—Banana Split Cheesecake. Yeah, you heard me right. It’s a cross between a childhood dessert and the grown-up joy of cheesecake. A true wonder for the taste buds! If you’re all about a dessert that’s sweet, fruity, and a little bit naughty, this one’s your golden ticket.

Let me just tell you how my crew can’t get enough of this. My husband? Obsessed. My kids? Let’s just say they’ve become Banana Split Cheesecake evangelists. Our house on Sundays is like a cheesecake haven — somehow this dessert turned into a staple of our chaotic Sundays. With spoons clinking and the smell of bananas wafting, it’s our little messy slice of heaven.

Why You’ll Love This Banana Split Cheesecake

I’m betting you’ll fall head over heels for this recipe because:
– It tastes like childhood on a plate, but with a touch of adulthood’s complexity.
– Messy and fun to make. Expect to lick spoons. You have my permission.
– It’s a conversation starter. “What am I having? Oh, just a Banana Split Cheesecake…”

How to Make It

Alright, imagine me juggling bowls and mixing spoons while chit-chatting with you. First things first, we start by smashing those graham crackers like we’re letting out a week’s worth of frustration. Mix ‘em with melted butter (yeah, no holding back on butter), and this becomes our cozy base.

Then, here comes the cheesecake mix — it’s fluffy and goes down like a smooth cheesy dream. Add a sweet mess of ripe bananas, strawberries, and some pineapple. You’ll be scraping off bits and adjusting until it’s as perfect as your patience allows. Bake it until your house smells divine, and your family starts gathering around the oven with anticipation.

Let it cool, top it with whipped cream, some nuts if that’s your jam, and a drizzle of chocolate. The beauty is, even if it’s not perfectly perfect, it’s real, and that’s what makes it oh-so-special.

Ingredient Notes

– Cream Cheese: The unsung hero of cheesecake dreams. Don’t even think about skimping here, folks.
– Bananas: Go for those speckled ones. They bring all the sweetness, and when they’re mushy, it just means more flavor.
– Pineapple: Fresh is fab, but when the fridge is empty, canned saves the day. Just remember, drain it well unless you want a soggy situation.

1. Smash graham crackers into crumbs and mix with melted butter to form a crust.
2. Beat cream cheese until smooth, then mix in sugar and eggs.
3. Fold in mashed bananas, chopped strawberries, and drained pineapple.
4. Pour mixture over crust and bake.
5. Let cheesecake cool and then top with whipped cream, nuts, and chocolate drizzle.

What to Serve It With

Tips & Mistakes

You gotta be patient with the cooling, my friends — cut it too soon, and you’ll have lava cheesecake. Also, hold back on going wild with toppings unless you really love sweet chaos.

Storage Tips

Okay, leftovers (if you have any) need some chill time in the fridge. Keep it in an airtight container and you’ve got dessert for breakfast (no judgment). Cold cheesecake is like a refreshing morning treat — weirdly wonderful.

Variations and Substitutions

When running low on pantry supplies, do what you can with what you’ve got. Maple syrup instead of sugar works in a pinch. And if walnuts stare back at you from the shelf, they work just as well as peanuts. If you skip something, just blame it on artistic freedom!

Frequently Asked Questions

Banana Split Cheesecake

This creamy banana split cheesecake combines classic banana flavors with a rich, smooth texture topped with fresh fruit and chocolate drizzle.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cups graham cracker crumbs
• ▢ 0.5 cups butter, melted
• ▢ 24 oz cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs
• ▢ 2 bananas ripe bananas mashed
• ▢ 0.25 cups lemon juice
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 cups sour cream

Instructions

Preparation Steps

• Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, mixing well after each addition.
• Stir in mashed bananas, lemon juice, vanilla extract, and sour cream until fully incorporated.
• Pour the batter over the prepared crust in the springform pan and smooth the top.
• Bake for 60 minutes or until the center is almost set but still slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
• Remove from oven and cool completely. Refrigerate for at least 4 hours before serving.

Notes

For an extra touch, drizzle with chocolate syrup and garnish with chopped nuts and sliced bananas before serving.