Description
Indulgent banana split cheesecake blends classic dessert charm with creamy cheesecake perfection. Rich layers of banana, chocolate, and vanilla create a delightful symphony that delights taste buds and brings nostalgic summer memories home.
Ingredients
Scale
Primary Ingredients:
- 24 ounces (680 grams) cream cheese
- 1 cup (200 grams) sugar
- 4 large eggs
- 1 cup (240 milliliters) mashed bananas
Crust Ingredients:
- 2¼ cups (270 grams) vanilla wafer crumbs
- 10 tablespoons (142 grams) salted butter
- 3 tablespoons (36 grams) sugar
Additional Ingredients:
- 3 tablespoons (24 grams) all-purpose flour
- ¼ cup (60 milliliters) sour cream
- 2 teaspoons banana extract
- Pineapple
- Strawberries
- Cherries
- Nuts
- Bananas
- Chocolate sauce
Whipped Cream Toppings:
- 4½ cups (1080 milliliters) heavy whipping cream
- 18 tablespoons (135 grams) powdered sugar
- 6 tablespoons (30 grams) natural unsweetened cocoa powder
- 2¼ teaspoons vanilla extract
- ¾ cup (45 grams) freeze-dried strawberries
- Pink gel icing color (optional)
Instructions
- Prepare the oven at 325°F and ready a 9-inch springform pan with parchment paper and grease, ensuring easy removal.
- Craft the crust by combining ingredients, pressing firmly into the pan’s base, and baking for 10 minutes until lightly golden. Allow to cool completely.
- Reduce oven temperature to 300°F for the delicate cheesecake preparation.
- Create the creamy filling by gently blending cream cheese, sugar, and flour until silky smooth. Fold in sour cream, banana extract, and mashed bananas carefully.
- Incorporate eggs individually, mixing minimally to maintain a luxurious texture. Avoid overmixing to prevent a dense cheesecake.
- Transfer the filling into the prepared crust, positioning the pan within a water bath to ensure even, gentle baking.
- Bake for 1 hour and 10 minutes, then switch off the oven, allowing the cheesecake to cool gradually inside, preventing unsightly cracks.
- Whip each cream “ice cream” variant separately, achieving stiff, sculptural peaks. For strawberry version, introduce a soft pink hue.
- Freeze the whipped cream “ice cream” scoops until firm and structured.
- After complete chilling and setting, artfully arrange the frozen cream scoops atop the cheesecake.
- Create elegant vanilla whipped cream swirls around the scoops just before serving.
- Embellish with an array of classic banana split toppings: fresh pineapple, ripe strawberries, maraschino cherries, chopped nuts, sliced bananas, and a decadent chocolate sauce drizzle.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and even mixing.
- Always wrap the springform pan’s exterior with aluminum foil to prevent water from seeping into the delicate crust during the water bath.
- Allow the cheesecake to cool gradually inside the turned-off oven to minimize surface cracking and achieve a creamy, silky texture.
- For gluten-free adaptation, replace graham cracker crust with almond flour or gluten-free cookie crumbs to maintain a similar crisp base.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 438
- Sugar: 27 g
- Sodium: 186 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg