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Banana Split Cheesecake

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“Haven't tried this yet -- only in my dreams!!! Can't wait for an opportunity to give it a try.”
READY IN:
2hrs 5mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • Crust
  • 1 12 cups crushed cream-filled chocolate sandwich cookies (15 to 19 cookies)
  • 2 tablespoons butter, softened
  • Filling
  • 3 (8 ounce) packages cream cheese, softened
  • 1 -1 12 cup sugar (depending on sweet you like it)
  • 3 eggs
  • 1 12 cups mashed bananas
  • 12 cup whipping cream
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla
  • Garnish
  • 1 cup whipped cream
  • 13 cup chopped peanuts
  • 16 maraschino cherries
  • 12 cup hot fudge, warmed

Directions

  1. Heat oven to 350. In medium bowl, combine crust ingredients, mix well. Press in bottom and up sides of ungreased 9" springform pan. Refrigerate.
  2. In large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition. Add remaining filling ingredients, beat until smooth. Pour into crust-lined pan.
  3. Bake at 350 for 55 to 65 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.).
  4. Turn oven off; let cake sit in oven for 30 minutes with door open at least 4 inches. Remove from oven, cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.
  5. To garnish cheesecake, top with whipped cream, peanuts, cherries and fudge sauce. Store any remaining cheesecake in refrigerator.

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