Go Back
Deliciously Easy Banana Split Cheesecake Cake Recipe

Banana Split Cheesecake Cake

A delightful twist on the classic banana split, this Banana Split Cheesecake Cake is creamy, fruity, and sure to impress. It's quick to whip up and perfect for gatherings!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs this will form a deliciously crunchy base
  • 1/4 cup unsalted butter melted
For the Cheesecake Filling
  • 2 packages cream cheese 8 oz each, softened
  • 1 cup sugar divided
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup mashed ripe bananas about 2 bananas
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup crushed pineapple drained
  • 1/2 cup chopped strawberries
  • 1/2 cup chocolate syrup
For Garnish
  • whipped cream for topping
  • maraschino cherries for garnish
  • chopped nuts for garnish

Equipment

  • 9-inch Springform Pan
  • medium bowl
  • Large Mixing Bowl
  • Oven

Method
 

  1. Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal later.
  2. Step 2: In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press this mixture firmly into the bottom of your prepared pan to form the crust.
  3. Step 3: In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy. This step is crucial for a lump-free cheesecake!
  4. Step 4: Add in the vanilla extract and mix well. Then, add the eggs one at a time, making sure to mix well after each addition.
  5. Step 5: Incorporate the mashed bananas, sour cream, and heavy cream until everything is fully combined and smooth.
  6. Step 6: Pour the cheesecake batter over the crust in the springform pan. Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
  7. Step 7: Once baked, remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then, refrigerate it for at least 4 hours or overnight for the best results.
  8. Step 8: When ready to serve, top the cheesecake with drained crushed pineapple, chopped strawberries, and a drizzle of chocolate syrup.
  9. Step 9: Slice and serve each piece topped with whipped cream, a maraschino cherry, and chopped nuts as desired. Enjoy every bite!

Notes

Store any leftovers in an airtight container in the refrigerator for about 5-7 days. It can be frozen for up to 2 months—just thaw it in the fridge before serving!