Banana Split Cheesecake
Indulge in the ultimate dessert fusion with this Banana Split Cheesecake—a decadent twist on the classic ice cream treat. Featuring a buttery graham cracker crust and a velvety cream cheese filling infused with ripe bananas, this luscious dessert is baked to perfection using a water bath to ensure a flawless, crack-free finish. Topped with a rich chocolate drizzle, fresh strawberries, clouds of whipped cream, crunchy chopped nuts, and bright maraschino cherries, each slice delivers the nostalgic flavors of a banana split in an elegant, creamy cheesecake. Perfect for special celebrations, this crowd-pleasing dessert is as show-stopping as it is satisfying. Keywords: banana split cheesecake, banana cheesecake, dessert mashup, decadent cheesecake recipe, banana dessert ideas.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for cheesecake filling)
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 medium ripe bananas, mashed
- 1 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream (for chocolate drizzle)
- 1 cup fresh strawberries, sliced
- 1 cup whipped cream
- 0.5 cup chopped nuts (optional)
- 8 pieces maraschino cherries
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer at medium speed until smooth, about 2-3 minutes.
Add 1 cup of granulated sugar and vanilla extract to the cream cheese, and beat until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing to prevent cracking.
Gently fold in the mashed bananas until the mixture is smooth and evenly combined.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Place the springform pan in a larger roasting pan, and fill the roasting pan with enough boiling water to reach halfway up the sides of the cheesecake pan.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the water bath, discard the foil, and allow it to cool to room temperature. Then refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
To prepare the chocolate drizzle, melt the chocolate chips with the heavy cream in a microwave-safe bowl in 20-second intervals, stirring each time until smooth. Allow to cool slightly.
Once the cheesecake is set, drizzle the chocolate sauce over the top in a decorative pattern.
Top the cheesecake with sliced strawberries, whipped cream, chopped nuts (if using), and maraschino cherries. Decorate to your liking.
Slice the cheesecake with a hot knife (run the knife under hot water and wipe it dry between cuts) and serve chilled.
Nutrition Facts
Calories |
7142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.2 g | 580% | |
| Saturated Fat | 246.4 g | 1232% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 3966 mg | 172% | |
| Total Carbohydrate | 712.7 g | 259% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 501.4 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1069 mg | 82% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2851 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
