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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Banana Split Cheesecake Recipe

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This recipe for Banana Split Cheesecake is from The Gourmet Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Preheat oven to 350 degrees F. (180 degrees C)
9-inch (23 cm) cheesecake pan, (do not grease). or spring form pan, with 3-inch (7.5 cm) sides, greased


Crust

1 ½ c. butter cookie crumbs
¼ c. unsalted butter, melted

Filling

4 pkgs (each 8oz/250g) cream cheese
1 c. sour cream
1 ¼ c. granulated sugar
4 eggs
2 tsp. vanilla extract
2 oz. bittersweet chocolate melted and cooled
½ c. fresh strawberries, mashed
1 banana, sliced in ¼-inch slices

Decoration

Classic whipped cream topping
¼ c. prepared pineapple topping
¼ c. almonds toasted
Directions:
Directions:
1. Crust: In a bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.

2. Filling: In a large mixer bowl fitted with paddle attachment, beat cream cheese, sour cream, and sugar until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla. Divide batter into three equal portions. Mix chocolate into one-third of batter. Fold strawberries into one-third of batter. Keep the last third plain. Spread chocolate batter over frozen crust, smoothing out to sides of pan. Refrigerate for about 5 minutes or until firm. Place half the banana slices on top in a single layer. Spread plain batter carefully over bananas. Refrigerate 5 minutes to firm. Place the remaining bananas on top in a single layer. Spread strawberry batter over bananas. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

3. Decoration: Pipe rosettes around top of cake with classic Whipped Cream Topping. Fill center with pineapple topping. Sprinkle with almond Slices

Variation- Place maraschino cherries around the top of the cake instead of whipped cream rosettes.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
To avoid browning, dip sliced bananas in lemon juice.

The popular ice-cream treat invented in 1904
by soda jerk David Strickler of Latrobe, Pennsylvania, is still pleasing today,and it’s especially wonderful in cheesecake form.

 

 

 

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