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–+ servings

banana split

This Banana Split Cheesecake features a creamy banana cheesecake base topped with vanilla, chocolate, and strawberry whipped cream “ice cream” scoops, garnished with fresh bananas, pineapple, nuts, and chocolate sauce for a delightful dessert experience.
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Prep Time 6 hours 45 minutes
Cook Time 2 hours 10 minutes
Total Time 8 hours 55 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 2.25 cups vanilla wafer crumbs
  • 10 tablespoons salted butter, melted
  • 3 tablespoons sugar
  • 24 ounces cream cheese, room temperature
  • 1 cup sugar
  • 3 tablespoons all purpose flour
  • 0.25 cup sour cream, room temperature
  • 2 teaspoons banana extract
  • 1 cup mashed banana (about 2 medium bananas)
  • 4 large eggs, room temperature
  • 1.5 cups heavy whipping cream, cold for whipped cream scoops
  • 6 tablespoons powdered sugar for whipped cream scoops
  • 6 tablespoons natural unsweetened cocoa for chocolate whipped cream
  • 0.75 teaspoon vanilla extract for whipped cream scoops
  • 0.75 cup freeze dried strawberries (powdered, 5-6 tbsp) for strawberry whipped cream
  • 1.5 cups heavy whipping cream, cold for vanilla whipped cream swirls
  • 3 cups fresh pineapple, sliced for topping
  • 1 cup fresh strawberries for topping
  • 0.5 cup cherries for topping
  • 0.25 cup chopped nuts for topping
  • 2 bananas sliced bananas for topping
  • 0.5 cup chocolate sauce for drizzling

Instructions
 

Preparation Steps

  • Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease the sides.
  • Combine vanilla wafer crumbs, melted butter, and sugar. Press mixture into bottom and sides of springform pan.
  • Bake crust for 10 minutes. Remove and cool.
  • Lower oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour on low speed until smooth and combined. Scrape bowl.
  • Mix in sour cream and banana extract until combined.
  • Add mashed bananas and mix on low speed until mixed.
  • Add eggs one at a time, mixing slowly after each addition and scraping bowl as necessary.
  • Pour batter into crust-lined pan.
  • Place springform pan in a larger pan and add warm water halfway up outside of the springform pan.
  • Bake for 1 hour 10 minutes until center is set but slightly jiggly.
  • Turn off oven and leave door closed for 30 minutes. Then crack the door open and let cool for another 30 minutes.
  • Remove cheesecake from oven and water bath. Chill in refrigerator 5-6 hours or overnight.
  • Whip cream with powdered sugar and flavorings separately for vanilla, chocolate, and strawberry whipped cream scoops. Freeze until firm.
  • Once cheesecake is chilled, soften whipped creams 15-20 minutes at room temperature for easier scooping.
  • Remove cheesecake from pan and place on serving plate.
  • Use ice cream scoop to place alternating flavored whipped cream scoops on top.
  • Make fresh vanilla whipped cream with cold heavy cream, powdered sugar, and vanilla extract. Pipe swirls on top.
  • Decorate cheesecake with sliced bananas, pineapple, strawberries, cherries, nuts, and drizzle chocolate sauce.
  • Serve immediately or refrigerate and add fresh banana slices just before serving to avoid browning.

Notes

This cheesecake tastes best chilled and can be stored in the fridge for up to 5 days. Add fresh bananas at serving time for best appearance.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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