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Banana Split Cheesecake

Banana Split Cheesecake: The Ultimate Dessert Delight

Indulge in the ultimate Banana Split Cheesecake Cake—a showstopping dessert combining creamy cheesecake, fruity toppings, and moist banana-infused layers. Perfect for any occasion!
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Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Resting Time: 4 hours
Total Time: 5 hours 50 minutes
Servings: 12 people
Calories: 350kcal
Cost: $15 - $20

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • 2 20 cm round cake pans
  • Parchment paper

Ingredients

  • 1 box yellow cake mix plus ingredients listed on the package
  • 2 large ripe bananas
  • 450 g softened cream cheese about 2 packages
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup drained pineapple chunks
  • 1 cup sliced strawberries
  • 1/2 cup chocolate syrup
  • 1/4 cup chopped nuts walnuts work great
  • to taste maraschino cherries for garnish

Instructions

  • Preheat your oven to 180°C (350°F) and grease two round pans.
  • Mix the yellow cake batter according to the package instructions and mash the ripe bananas into the mix.
  • Divide the batter evenly between the pans and bake for 25-30 minutes. Check with a toothpick.
  • After baking, let the cakes cool completely.
  • Lower the oven temp to 160°C (325°F) and beat the cream cheese until smooth.
  • Add sugar and vanilla, then mix in the eggs one at a time without incorporating too much air.
  • Stir in the sour cream and pour the mixture into a lined pan. Bake for 45-50 minutes until set but slightly jiggly.
  • Cool and chill the cheesecake layer in the fridge for at least 4 hours.
  • Place one cake layer on a serving plate, top with the chilled cheesecake layer, then add the second cake layer.
  • Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form, then spread over the cake.
  • Decorate with pineapple chunks, strawberry slices, and chopped nuts, drizzle with chocolate syrup, and add maraschino cherries on top.
  • Chill the assembled cake for 30 minutes before slicing.

Notes

Use ripe bananas for sweetness and moisture. Chill the cake before slicing to keep the layers intact. Customize toppings to your preference; try mango or kiwi instead of pineapple for a tropical twist. Store the cake in the refrigerator and enjoy within 2-3 days for freshness.

Nutrition

Calories: 350kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
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