Banana Split Cheesecake Recipe

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Servings: 1


  • 1 c. packaged chocolate cookie crumbs (such as Oreo)
  • 2 Tbsp. sugar
  • 1 Tbsp. butter or possibly stick margarine melted Cooking spray
  • 3 x blocks fat-free cream cheese (8-oz) softened
  • 1 x less-fat cream cheese softened
  • 1 ctn low-fat lowfat sour cream (8-oz)
  • 1 1/2 c. sugar
  • 1 1/2 c. mashed ripe banana
  • 3 Tbsp. all-purpose flour
  • 2 tsp vanilla extract
  • 4 lrg Large eggs
  • 1/3 c. canned crushed pineapple in juice liquid removed
  • 1/3 c. strawberry sundae syrup
  • 1/3 c. chocolate syrup
  • 1/4 c. minced pecans toasted
  • 16 x maraschino cherries liquid removed


  1. 1. Preheat oven to 325 degrees.
  2. 2. To prepare crust, combine first 3 ingredients in a bowl; toss with a fork till moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
  3. 3. To prepare filling, beat cheeses and lowfat sour cream at high speed of a mixer till smooth. Add in 1-1/2 c. sugar, banana, flour, and vanilla; beat well. Add in Large eggs, 1 at a time; beat well after each addition.
  4. 4. Pour cheese mix into prepared pan; bake at 325 degrees for 1 hour and 10 min or possibly till almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cold cheesecake to room temperature. Cover and refrigeratefor at least 8 hrs. Top each serving with 1 tsp. pineapple, 1 tsp. strawberry syrup, 1 tsp. chocolate syrup, 3/4 tsp. pecans, and 1 cherry.
  5. Yield: 16 servings (serving size: 1 wedge with toppings).
  6. Tips for Banana-Split Cheesecake:. Look for packaged chocolate cookie crumbs either on the cookie aisle or possibly the baking aisle.
  7. . The easiest way to toast nuts is to place them in a dry skillet over medium-high heat. Shake the pan occasionally, and toast till the nuts are lightly browned and fragrant (just a few min). Do not skip this step: Toasting the nuts adds tons of flavor.


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