Banana Split Cheese Cake
A creamy banana split cheesecake blending classic ice cream flavors with fresh fruit, perfect for dessert lovers and suitable for gatherings or special occasions.
Ingredients
Instructions
- Mix crushed graham crackers, melted reduced fat margarine, and 1/4 cup sugar.
- Press the mixture into a 13 x 9 inch pan to form the crust.
- In a mixer, beat cream cheese, remaining 3/4 cup sugar, and vanilla until blended.
- Add eggs one at a time and mix well.
- Stir in mashed banana.
- Pour the cheese mixture over the crust.
- Bake at 350°F (175°C) for 30 minutes.
- Refrigerate for 3 hours or overnight.
- Top with halved strawberries, sliced banana tossed with lemon juice, and pineapple chunks.
- Sprinkle with chopped pecans and drizzle with chocolate syrup before serving.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of cream cheese or reducing the amount of sugar. If you prefer a different flavor, try adding a layer of peanut butter to the cheesecake mixture. Ensure your cream cheese is at room temperature for easier blending. For a fun twist, top with additional fruits from your favorite recipes, like the Fruit Filled Bar Cookies.
Serving Suggestions
Serve chilled, garnished with whipped cream for added decadence. This cheesecake pairs beautifully with a scoop of vanilla ice cream or a slice of Baked Key Lime Pie for a refreshing contrast. For a festive touch, add colorful sprinkles or chocolate shavings on top before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Split Cheese Cake contains roughly 367 calories, with 3g protein, 17g carbohydrates, and 28g fat. It is an excellent source of vitamin C (38% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust?
Absolutely! You can substitute the graham cracker crust with crushed Oreo cookies for a chocolatey twist or even a nut-based crust for a gluten-free option. Just be sure to adjust the sugar based on the sweetness of the alternative crust you choose.
How can I make this cheesecake more banana-flavored?
To enhance the banana flavor, consider adding banana extract in addition to the mashed banana. You can also layer sliced bananas between the crust and the cheesecake mixture for an extra banana boost.
Is there a way to make this cheesecake vegan?
To make a vegan version, use a plant-based cream cheese alternative and substitute the eggs with flaxseed meal mixed with water or a commercial egg replacer. Ensure that the margarine is also dairy-free to keep the recipe fully vegan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).