BANANA SPLIT CHEESECAKE
A good no-bake cheesecake. It tastes just like its name.
Provided by Peggy
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
- Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 50.9 g, Cholesterol 47.7 mg, Fat 24.6 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 14.8 g, Sodium 207 mg, Sugar 40.5 g
BANANA SPLIT CHEESECAKE SQUARES
I haven't tried this but it looks really tasty. I got it from a magazine. Prep time does not include refrigeration time.
Provided by Zaney1
Categories Cheesecake
Time 50m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- For the crust;.
- Mix crumbs, butter and sugar. Press onto bottm of 9 x 13 baking dish.
- For the Filling;.
- Mix cream cheese, sugar and vanilla until well blended.
- Add eggs and mix until blended.
- Stir in mashed bananas.
- Pour into crust.
- Bake at 350 degrees for 30 minutes or until center is almost set.
- Cool.
- Refrigerate 3 hours or overnight.
- For the Topping;.
- Top with strawberries, sliced bananas, and pineapple.
- Drizzle with melted chocolate chips and top with chopped nuts, if desired.
Nutrition Facts : Calories 274.4, Fat 18.2, SaturatedFat 9.9, Cholesterol 81.7, Sodium 208.3, Carbohydrate 25, Fiber 0.8, Sugar 18.8, Protein 4.2
BANANA SPLIT SQUARES
Crowd pleasing banana splits. Perfect for an occasion. Plan ahead as this dessert needs to be freezed. This can be made the day before serving, just keep in freezer covered until ready to serve. Land-o-Lakes Cookbook.
Provided by daisygrl64
Categories Frozen Desserts
Time 37m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- in 2qt saucepan melt 1/2 cup butter. stir in crumbs and sugar. press crumb mixture on bottom of 13x9 pan.
- layer banana slices over crumb mixture.
- spread ice cream over bananas.
- sprinkle with chopped nuts.
- cover and freeze until firm.
- meanwhile, in 2 qt saucepan combine all sauce ingredients. cook over low heat, stirring occasionally until mixture thickens and comes to a full boil. about 20 to 25 minutes. boil 1 minute.
- cool completely, pour evenly over ice cream.
- cover and freeze until firm.
- in chilled bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
- spread over frozen sauce.
- if desired garnish with maraschino cherries.
- serve immediately or freeze until served.
Nutrition Facts : Calories 551, Fat 32.9, SaturatedFat 17.2, Cholesterol 75.5, Sodium 246.5, Carbohydrate 62.2, Fiber 2.6, Sugar 48.2, Protein 7.1
BANANA PUDDING CHEESECAKE BARS
These luscious cheesecake bars combine the best of several beloved desserts. This easy cheesecake recipe is even better after a night in the fridge.
Provided by Tara O'Brady
Categories Dessert Cheesecake Butter Cream Cheese Banana Egg Vanilla Milk/Cream Sour Cream Soy Free Bake Tree Nut Free Peanut Free Vegetarian
Yield 12 servings
Number Of Ingredients 15
Steps:
- Crust
- Place a rack in middle of oven; preheat to 325°F. Line a 13x9" or 12x8" baking pan with two pieces of parchment paper, leaving overhang on all sides. Anchor parchment to pan with metal binder clips. Stir Nilla wafers, sugar, salt, and remaining 4 Tbsp. butter in a medium bowl to combine. Press mixture into an even layer in bottom of prepared pan; it won't hold together but will pack like a sand. Bake until toasted, about 10 minutes. Let cool.
- Filling and assembly
- While the crust is cooling, beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, stopping motor occasionally and scraping down sides of bowl and beater, 3 minutes. Reduce speed to medium and drop in pieces of banana, a little at a time, breaking up and incorporating completely before adding more. (Adding the bananas slowly helps blend them into the cream cheese.) Scrape down bowl and beater again, then beat 2 minutes on medium-high, covering mixer with a splash guard or kitchen towel to avoid spatter. Reduce speed to medium-low and pour in condensed milk; beat, scraping down bowl halfway through, 2 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition; mix in salt. For the silkiest cheesecake, strain filling though a fine-mesh sieve into a jug or pitcher, pushing through with a rubber spatula. Stir in vanilla paste or scrape in vanilla seeds and mix well.
- Knock stand mixer bowl or jug against counter a few times to release any trapped air. Let filling sit 2 minutes, then pour into crust. Bake cheesecake until 2" of edges are puffed and center wobbles slightly when pan is gently shaken, 30-35 minutes, depending on size of pan. Turn off oven and prop open door (a wooden spoon works well). Let cheesecake cool in oven 30 minutes. Transfer pan to a wire rack and let cheesecake cool completely. Chill until cold, at least 4 hours, covering with wax paper or plastic wrap after 1 hour.
- When you are ready to top cheesecake, beat heavy cream, sour cream, and powdered sugar in the clean bowl of a stand mixer with whisk attachment on medium-high until stiff peaks form, about 5 minutes. Spread topping over chilled cheesecake. Chill, uncovered, at least 1 hour before serving.
- Slice cheesecake with a hot, dry knife and serve cold or room temperature. Do ahead: Cheesecake can be made 1 week ahead. Cover and keep chilled, or freeze up to 1 month. Crust will be slightly softer than when freshly made.
BANANA SPLIT CHEESECAKE
This fruity dessert makes a light and festive treat that's sure to dazzle friends and family at the end of any meal. Top the tempting sweet with syrup, caramel and pecans for an ooey-gooey look and mouthwatering taste. -Cherie Sweet, Evansville, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside. , In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually add pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Freeze until firm. , Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry.
Nutrition Facts : Calories 247 calories, Fat 6g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 336mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA SPLIT CHEESECAKE BARS
Savor all of the joys of cheesecake, except in convenient bar form. Whip up our delicious Banana Split Cheesecake Bars today!
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix Crust Mix, sugar and margarine with fork in 9-inch square pan until blended. Press onto bottom of pan with dry measuring cup.
- Mash half the banana. Thinly slice or chop remaining banana; toss with lemon juice.
- Beat milk, Filling Mix and mashed bananas with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon over crust.
- Refrigerate 1 hour. Top with sliced bananas, pineapples, strawberries and nuts.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 4.5 g, TransFat 2 g, Cholesterol 5 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BANANA CHEESECAKE
We have banana trees in our backyard that bear fruit all year. After making banana bread, muffins and cookies, I still had some of our bountiful crop left, so I decided to try this recipe. -Sera Smith, West Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 14 servings.
Number Of Ingredients 21
Steps:
- Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.
Nutrition Facts : Calories 380 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 151mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
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