Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2000

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Credit: Banana-Split Cheesecake

Recipe Summary test

Yield:
16 servings (serving size: 1 wedge with toppings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

317 calories; calories from fat 30%; fat 10.6g; saturated fat 4.6g; mono fat 3.7g; poly fat 1.5g; protein 10.7g; carbohydrates 45g; fiber 1g; cholesterol 81mg; iron 1.2mg; sodium 393mg; calcium 158mg.
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