Banana Split Cheesecake
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
This Banana Split Cheesecake is a great summertime treat! A banana & pineapple creamy cheesecake swirled with strawberry pie filling and nestled in a chocolate cookie crust. Delicious!
  • 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
  1. Preheat oven to 325 degrees F. Place the prepared cookie crust onto a baking sheet. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by The Domestic Rebel at