Banana Split Cheesecake

Banana Split Cheesecake



Cookie base:
  • 3 ½ oz butter
  • 5 oz marie biscuits


  • 21 oz cream cheese
  • 1 cup white sugar
  • 3 tbsp all-purpose flour
  • ¼ cup sour cream
  • 3 eggs
  • 1 cup banana puree
  • ½ cup chocolate
  • 1 cup heavy cream


  • Strawberries
  • Peccan nuts



Step 1

Start by softening the butter and crushing the cookies, mix them together in a bowl

Step 2

Get your cake tray and spread in the bottom the previous mix

Step 3

Put the oven temperature to 300°F.

Step 4

In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Step 5

Add the sour cream  and mix on low speed until well combined.

Step 6

Add the pureed bananas and mix on low speed until combined.

Step 7

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Step 8

Pour the cheesecake batter into the crust.

Step 9

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Step 10

Bake for 1 hour 30 minutes. The center should be set, but still jiggly.

Step 11

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Step 12

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Step 13

In a pan mix the chocolate and cream to make the ganache, when combined pour on top of the cheesecake

Step 14

Top with fresh strawberries and peccans.

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