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 CHEESECAKE WITH BANANA CREAM PIE TOPPING
This simple recipe is a combination of banana cheesecake and banana cream pie all rolled into one dessert! It uses an Oreo®-cookie crust instead of the traditional graham cracker crust, adding a bit of a chocolate accent. Plus, it uses fat-free cream cheese, but proves to taste rich and creamy for a banana-y treat! Garnish with whipped cream and sliced bananas, if desired.
Provided by Michelle K.
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan.
- Mix cream cheese and sugar together in a bowl using an electric mixer until smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in mashed banana and vanilla extract. Pour mixture into crust in the springform pan.
- Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool completely, at least 1 hour, before removing from pan.
- Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold in whipped topping.
- Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on top. Chill at least 3 hours before serving.
Nutrition Facts : Calories 372 calories, Carbohydrate 57.7 g, Cholesterol 69.1 mg, Fat 9.7 g, Fiber 1.1 g, Protein 14.7 g, SaturatedFat 4.8 g, Sodium 776.9 mg, Sugar 43.1 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.
BANANA-SPLIT CHEESECAKE
I found this on cookinglight.com and looked so luscious I just decided to post it. Cooling and chilling time is not included -- that is overnight or at least 8 hours.
Provided by Manami
Categories Cheesecake
Time 2h30m
Yield 1 beautiful cheesecake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325ºF.
- To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist.
- Press into bottom of a 9" springform pan coated with cooking spray.
- To prepare filling, beat cheese and sour cram at high speed of a mixer until smooth.
- Add 1-1/ cups sugar, bananas,flour, and vamilla; beat well.
- Add eggs, 1 at a time; beat well after each addition.
- Pour cheese mixture into prepared pan; bake for 1 hour and 10 minutes or until almost set.
- Cheesecake is done when the center barely moves when the pan is touched.
- Remove cheesecake from oven; run a knife around outside edge.
- Cool cheesecake to room temperature.
- Cover and chill for at least 8 hours.
- Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans and 1 cherry.
Nutrition Facts : Calories 277.7, Fat 8.1, SaturatedFat 3.9, Cholesterol 66.8, Sodium 412.9, Carbohydrate 41.6, Fiber 1, Sugar 32.2, Protein 10.6
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
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BANANA SPLIT CHEESECAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
5/5 (1)Total Time 8 hrs 55 minsCategory DessertCalories 641 per serving
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- While the cheesecake is cooling in the fridge, make the whipped creams for the topping. Working on one flavor at a time, add all of the ingredients to a large mixer bowl and whip on high speed until stiff peaks form. Don’t over whip it or it’ll get too thick and be harder to scoop later. Add each flavor to it’s own individual container and then freeze it until firm. Note: You’ll want to be able to get nice scoops out later, so I recommend a container that’s a little bit deep and has enough space for scooping. Also note that you’ll have a little whipped cream left over after making the scoops. I personally feel it’s better to have more so that you can achieve nicer scoops, but if you really don’t like having things leftover, you can reduce each of the whipped creams by a third.
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5/5 (3)Calories 317 per servingServings 16
- To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
- To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.
- Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.
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