Sweet, sultry, delectable and seductive are words that come to mind with the first bite of Banana Split Cheesecake. A pleasurable Summertime treat.

Banana Split Cheesecake

Banana Split Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baked Goods
Cuisine: American
Serves: 16 slices
Ingredients
Crust:
  • 1 Cup packaged chocolate cookie crumbs (such as Oreo)
  • 2 Tablespoons sugar
  • 1 Tablespoon butter or stick butter, melted
  • cooking spray
Filling:
  • 3 (8-ounce) blocks fat-free cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) carton low-fat sour cream
  • 1 1/2 Cups sugar
  • 1 1/2 Cups mashed ripe banana
  • 3 Tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs
Toppings:
  • 1/3 Cup canned crushed pineapple in juice, drained
  • 1/3 Cup strawberry sundae syrup
  • 1/3 Cup chocolate syrup
  • 1/4 Cup chopped pecans, toasted
  • 16 maraschino cherries, drained
Instructions
  1. Preheat oven to 325 degrees F.
  2. To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
  3. To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.
  4. Pour cheese mixture into prepared pan; bake at 325 degrees for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours.
  5. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.
Notes
Serve each wedge of this cake with its own toppings.

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