Banana Split Cheesecake Cake
Transform the beloved banana split into a luscious cheesecake cake with layers of creamy cheesecake, smooth banana pudding, and rich chocolate, perfect for any special occasion.
Ingredients
For the Cheesecake Layer
- 2 cups graham cracker crumbs For the crust
- ½ cup unsalted butter, melted For the crust
- 3 packages (8 ounces each) cream cheese, softened Room temperature for smooth texture
- 1 cup granulated sugar To sweeten the cheesecake
- 3 large eggs Room temperature
- 1 teaspoon vanilla extract For flavor
For the Banana Pudding Layer
- 2 cups cold milk For mixing with banana pudding
- 1 package (3.4 ounces) instant banana pudding mix
- 1 cup heavy whipping cream To fold into pudding
- ½ cup powdered sugar For sweetening whipped cream
- 2 pieces bananas, sliced For layering
For the Topping
- whipped cream (store-bought or homemade) Generous dollop on top
- chocolate syrup For drizzling
- chopped nuts (optional) For added crunch
- maraschino cherries For topping, classic touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until it resembles wet sand.
- Press this mixture into the bottom of a greased 9x13-inch baking dish and bake for about 10 minutes until golden. Let it cool.
Cheesecake Layer
- In a large bowl, beat the cream cheese and granulated sugar together until smooth.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour this cheesecake batter over the cooled crust and smooth it out evenly. Bake for 30-35 minutes until the edges are set but the center still has a slight jiggle. Allow it to cool completely.
Banana Pudding Layer
- In another bowl, whisk the cold milk and instant banana pudding mix together until smooth and thick.
- In another mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the banana pudding until well combined and layer this evenly over the cooled cheesecake.
Assembly
- Layer the sliced bananas over the pudding.
- Finish with a generous dollop of whipped cream on top, drizzle with chocolate syrup, and sprinkle with chopped nuts if desired. Top with maraschino cherries.
Chill and Serve
- Refrigerate the cake for at least 4 hours, or preferably overnight, to let all those flavors meld together beautifully.
- Slice into this masterpiece and enjoy compliments!
Notes
Make sure your cream cheese is at room temperature for a smooth cheesecake texture. If you have extra ripe bananas, consider using them for added flavor and sweetness. The cake tastes best if chilled overnight.