If you’re looking for a cool summery dessert to take to a backyard BBQ, potluck or pool party, look no further! This Banana Split Cheesecake is perfect for all of the above!
Can you believe I’ve only had one banana split in my life?!
They’re just not something that you see all the time, and frankly, when I go to ice cream parlors my heart is already set on mocha almond fudge or bubblegum ice cream, depending on my mood… neither of which really jive well with bananas.
BUT, banana split happens to be one of my favorite flavor combinations because it’s so different and unexpected. And because I love banana-flavored anything. Who doesn’t?!
There’s just something so fun about bananas, chocolate, strawberries and whipped cream. And sprinkles, of course. You can’t do banana splits without sprinkles. It’s sacrilege.
This cheesecake is a riff off of my Banana Pudding Cheesecake which is one of my favorite desserts ever! It’s creamy, super banana-y, and so easy to make. And it tastes like it came straight from a high-end bakery, so there’s that!
To make the banana cheesecake, you’ll combine your usual cheesecake suspects: cream cheese, sugar and vanilla. Beat ’em until they’re fluffy, then add in the eggs and banana extract. We’re using banana extract to really ramp up that banana flavor, but if you prefer something a tad more subtle, use vanilla extract instead. After that mixture has a chance to mingle together, you’ll beat in some sour cream and mashed bananas, which give this cheesecake flavor and texture. The last thing is crushed pineapple, which adds wonderful flavor since pineapple is essential to any self-respecting banana split.
Pour that sucker into a prepared chocolate cookie crust, or make your own homemade crust – whatever floats your boat. Then swirl in some strawberry fruit filling into the surface to create a pretty marbled look and the classic strawberry flavor component to a banana split. Bake it until it’s good and set, then cool it completely and refrigerate it to set fully for a couple hours. The wait will be worth it!
When it’s all said & done, pipe on some pretty little dollops of whipped cream and add sprinkles. Drizzle your slices with chocolate syrup if you’d like. At this point you could also add nuts, cherries, caramel sauce, actual ice cream… whatever your little heart desires.
But whatever you do, please promise yourself you’ll make this! It’s a doozy.
- 1 prepared chocolate cookie crust
- 2 (8 oz) pkgs cream cheese, softened to room temp
- ⅔ cup sugar
- 2 tsp banana extract
- 2 eggs
- ¼ cup sour cream
- 2 bananas, very ripe & mashed
- 1 (8 oz) can crushed pineapple, drained
- 1 cup strawberry fruit topping/pie filling (I like Lucky Leaf)
- Fresh whipped cream, sprinkles, chocolate sauce, and cherries for garnishing
- Preheat oven to 325 degrees F. Place the prepared cookie crust onto a baking sheet. Set aside.
- In the bowl of a stand mixer, cream together the cream cheese, sugar and banana extract until smooth, about 1 minute. Add in the eggs, one at a time, beating well after each addition. Add in the sour cream and mashed bananas and beat well for about 30 seconds or until combined. Fold in the crushed pineapple.
- Pour the cheesecake mixture into the prepared crust and smooth out the top. Dollop heaping piles of strawberry pie filling over the surface of the cheesecake - I made about 5-6 piles. Swirl the pie filling into the cheesecake lightly with a butter knife.
- Bake for approx. 35-40 minutes or until the cheesecake is just about set. The middle may wiggle a little bit still, but it should not slosh around. Cool completely, then refrigerate for at least 2 hours to set.
- Just before serving, pipe on fresh whipped cream and top with sprinkles. Drizzle each slice with chocolate syrup and garnish with a cherry before serving.
Creamy, fruity, smooth and loaded with flavor, this cheesecake is – dare I say – even better than a traditional banana split!
Have a super sweet day!