banana split cheesecake recipe

Written ByJenny Smyth Posted on
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The Best banana split cheesecake recipe

I’m so excited to share my favorite banana split cheesecake recipe with you all today. This dessert is a game-changer for any occasion, whether it’s a special event or just a Tuesday. I first fell in love with this recipe when I was at a family gathering, and it’s been a staple in our household ever since.

The combination of creamy cheesecake, sweet bananas, and crunchy nuts is absolute perfection. Plus, it’s surprisingly easy to make and can be customized to fit your taste preferences. The key to this recipe is using high-quality ingredients and taking the time to get the flavors just right.

I like to use ripe bananas, fresh whipped cream, and a sprinkle of sea salt to bring out the flavors. This cheesecake is not only delicious but also visually stunning, making it perfect for special occasions or even just a weeknight dessert. The best part?

It’s actually pretty good for you too – the bananas are packed with potassium, the nuts provide a boost of healthy fats, and the cheesecake itself is relatively low in calories compared to other desserts. My kids love helping me assemble the toppings, and my husband can’t get enough of the caramel sauce I drizzle on top. It’s truly a family favorite that never fails to impress.

Whether you’re serving it at a potluck or just enjoying it as a midnight snack, this banana split cheesecake is sure to be a crowd-pleaser. So go ahead and give it a try – your taste buds (and your family) will thank you!

Banana Split Cheesecake

4.6 from 1290 votes

A creamy cheesecake with a graham cracker crust, topped with bananas, strawberries, pineapple, chocolate sauce, and whipped cream. This dessert combines the classic flavors of a banana split with the richness of cheesecake.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons all-purpose flour

For the Toppings

2 ripe bananas, sliced
1 cup fresh strawberries, sliced
1/2 cup crushed pineapple, drained
1/2 cup chocolate syrup
1 cup heavy cream
2 tablespoons powdered sugar
1/4 cup chopped walnuts or peanuts
12 maraschino cherries

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to compact it evenly.
4Bake the crust for 10 minutes until it is lightly golden and set.
5Remove from the oven and let it cool completely on a wire rack before adding the filling.
6In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7Add the eggs one at a time, beating on low speed after each addition until just combined, then mix in the vanilla extract, sour cream, and flour until the batter is smooth and free of lumps.
8Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
9Place the springform pan on a baking sheet to catch any drips, then bake at 325°F for 50 to 55 minutes, until the edges are set and the center is slightly jiggly when gently shaken.
10Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
11Remove the cheesecake from the oven, run a knife around the edge of the pan, and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight until fully chilled and firm.
12When ready to serve, prepare the whipped cream by beating the heavy cream and powdered sugar in a chilled bowl with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.
13Spread or pipe the whipped cream over the chilled cheesecake.
14Arrange the sliced bananas, strawberries, and crushed pineapple over the whipped cream in rows or a decorative pattern.
15Drizzle the chocolate syrup generously over the fruit, then sprinkle with chopped nuts and top each serving with a maraschino cherry.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Oven
Cooling rack
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 120mg🧂Sodium: 320mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 33g🥩Protein: 8g

📝Notes

For best results, use room temperature cream cheese and eggs to ensure a smooth filling. To prevent cracks, do not overmix the batter and allow the cheesecake to cool gradually in the oven. You can substitute low-fat cream cheese for a lighter version, but the texture may be slightly less creamy.

This banana split cheesecake is truly a show-stopper that’s perfect for any occasion. Not only does it look amazing on the table, but it also tastes incredible – rich, creamy, and indulgent without being too sweet.

My family loves helping me assemble the toppings and devouring slices after dinner (or before bed – no judgments here!) The best part?

It’s incredibly versatile – serve it warm with ice cream for a decadent dessert or chilled with whipped cream for a refreshing treat. You can even customize it with different types of nuts or fruit depending on your preferences.

❓ Frequently Asked Questions About Banana Split Cheesecake

Q: What type of cheese should I use in this recipe?

The type of cheese you use will greatly affect the flavor and texture of your cheesecake. For this recipe, I recommend using a high-quality cream cheese that’s softened to room temperature before using.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with an almond flour or coconut flour mixture.

Q: How do I store leftover cheesecake?

Leftover cheesecake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Q: Can I use frozen bananas instead of fresh?

Yes, frozen bananas will work just as well as fresh ones in this recipe. Simply thaw them out before using.

Q: Is this recipe suitable for vegans?

This recipe can be adapted to be vegan-friendly by substituting the dairy products with plant-based alternatives such as almond milk and vegan cream cheese.

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