This banana split cheesecake recipe will become instantly popular in reunions and small gatherings. I brought this once for a dinner with a small group of my relatives who were in town for a bit of sightseeing. We held a small reunion at my brother’s house where they were staying. I brought this cheesecake because my sister-in-law Jen assigned dessert to me. I only made one, doubtful that they would be able to finish it. But I was proven wrong- the dessert was gone in a few minutes.
Check out what our friends from Love and Olive Oil have to say about this recipe:
“The result is what just might be the most beautiful cheesecake I’ve ever made. The banana flavor is subtle, the texture light and creamy. The gorgeous chocolate swirls are smothered in a fresh strawberry sauce that brings the whole thing together. And perfect, like I said, with not a crack in sight.”
I have to admit that I wasn’t able to achieve the no-crack in sight as I must have done something not right. But it’s not a huge problem, at least for me. The consistency and the texture of the cake were just right.
I hope you will enjoy making this cheesecake as much as I did!
Ingredients
1/2 cups cookie crumbs (chocolate wafers, graham crackers, nilla wafers, etc.)
2/3 cup plus 6 tablespoons Domino sugar
5 tablespoons Land O Lakes unsalted butter, melted
1 pound Philadelphia cream cheese (not low-fat or whipped)
1/2 cup mashed ripe banana (1 to 2 bananas)
1/4 cup Daisy sour cream
2 tablespoons unbleached Gold Medal all-purpose flour
4 Eggland’s eggs
1 ounce Ghirardelli unsweetened chocolate, melted
2 cups fresh Driscoll’s strawberries
whipped cream and chopped walnuts for garnish (optional)
Instructions:
Preheat oven to 300ºF. Grease an 8-inch round heavy aluminum pan, or two 6-inch round cake pans. Line bottoms with parchment paper if desired; butter parchment.
In a small bowl, combine the cookie crumbs and 3 tablespoons of the sugar. Stir to mix well. Pour in the melted butter and stir until evenly moistened. Dump crumb mixture into the prepared pan and press to cover the bottom and three-quarters of the way up the sides.
To make the filling, place the cream cheese, 2/3 cup sugar, banana, sour cream, and flour in a food processor; pulse to form a smooth paste. With the machine on, add the eggs, one at a time; scrape down the sides of the bowl and pulse briefly to ensure all ingredients are incorporated.
Measure out 1 1/4 cups of the filling and set aside. Pour the remaining filling into crust. Return 1 cup of reserved filling to the food processor. Add melted chocolate and pulse to combine, scraping the sides of the bowl to make sure the batter is evenly mixed. Drizzle the chocolate filling in an abstract ribbon pattern over the top of the plain filling in the pan. Drizzle the remaining 1/4 cup banana filling over the chocolate and use a blunt knife or bamboo skewer to swirl them into a marbled pattern; do not overmix.
Bake in the center of the oven for 45 minutes. Remove the cake from the oven when center is still just slightly jiggly. Run a knife all the way around the edges to release the cake and crust. Return the cheesecake to the oven, turn off the heat, and let stand without opening the door for 15 minutes. Remove from oven and let stand in the pan on a rack until cooled to room temperature. Cover and refrigerate for at least 3 hours, or overnight if possible, to allow it to set completely.
To remove the cake from the pan, wrap a flat plate or tray with plastic wrap and spray it lightly with nonstick cooking spray. Hold the bottom of the cake pan over ow heat until it is slightly warm but not hot. Gently shake the pan from side to side to release cheesecake. Place the greased plate over the top of the cake and quickly invert it. The cake should slide right out of the pan. Place your serving plate on the bottom of the cake and invert it again right side up.
To make the strawberry sauce, place the strawberries and remaining 3 tablespoons sugar in a blender or food processor and puree until smooth.
To cut, use a large chef’s knife dipped it hot water and wiped clean between the cuts.
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Quick Tip: Serve with a drizzle of strawberry sauce and a garnish of whipped cream and chopped walnuts, if desired.
Thanks again to Love And Olive Oil for this amazing recipe.
