Banana-Split Cheesecake
16 servings (serving size: 1 wedge with toppings)

This cheesecake has it all! Banana, chocolate, pineapple and strawberry are just a few of the flavors that stand out in this dessert reminiscent of your all-time favorite ice cream sundae.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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.

Step 4

Pour cheese mixture into prepared pan; bake at 325° 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. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.

Ratings & Reviews

Toonsie's Review

November 22, 2011
This cheesecake was one of the best cheesecakes I ever tasted. Make it in a 10" spring form pan because 9" is too small.

cthompson3's Review

January 16, 2011
This is an excellent low fat cheesecake recipe. We thought reducing the sugar by a 1/4 cup is needed, its really sweet wiht the banana, sugar and toppings. I am excited to use this cheesecake base recipe to concoct other flavors. Thanks!

marano's Review

November 10, 2009
I love this cheesecake. My daughter first tasted it on a cruise ship. She asked me to see if I could find the recipe. I found this one. They said it was just like the one on the ship. I have made it several times since and have loved it every time..