I love my parents a lot, but they sometimes really love telling embarrassing stories to people about me and my childhood. My poor unsuspecting husband was always a victim of my stories. He was always forced to listen to my drama as a kid and was asked to stay until I get so embarrassed I become as red as a tomato. Kidding. He actually loved hearing childhood stories involving me because they made him happy. I believe him.
I wasn’t sure how I did that, but even my aunts assured me that when I was 3-years-old, there was a phase in my life when I did the strangest thing. I would just start crying at 6 and wouldn’t stop until they bring me to this local ice cream parlor.
I couldn’t remember it, but I did have a few pictures sitting on a booth with my parents with a spoon in my hand. They said I loved the banana split they served there and was obsessed about it. They didn’t bring me to the parlor every day, but they did relent at least once a week.
I couldn’t believe I was like that as a child. But it felt nice knowing that I was able to outgrow such a personality. However, my husband told me I still act that way whenever I crave for food- thanks very much, husband.
I had to tell you about that embarrassing time in my life because of this cheesecake recipe that I am about to share with you. It’s called banana split cheesecake- one of the yummiest, most decadent cheesecakes I have ever tasted.
Photo and recipe courtesy of Love And Olive Oil.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: To help achieve a perfect cheesecake (one without crack) scrap the springform pan and water bath in favor of a heavy duty aluminum cake pan.
