Banana Split Cheesecake

Happy Birthday Jen!

In honor of Jen's big birthday I wanted to make something exceedingly delicious and completely brand new. With the weather being so spectacular it had me dreaming about summer. And what's more summer than a good old-fashioned Banana Split?

I served this at Easter brunch and adults and kids alike were begging for more. As crazy as it sounds..it tastes just as wonderfully perfect and refreshing as the real banana split. I don't know which would be more fattening, but who cares.....it's her birthday....and birthday calories are null and void!

Of course, the calories will add up for those of you at home, but I'm here to tell you it's worth every single additional pound on the scale!


Banana Split Cheesecake

Crust:
One Cup Chocolate Cookie/Wafer Crumbs
2 Tablespoons Sugar
One Tablespoon Butter, melted

Filling:
4 (8-ounce) blocks Cream Cheese, softened
8 Ounces Sour Cream
1-1/2 Cups Sugar
3 Mashed Ripe Bananas
3 Tablespoons Flour
2 Teaspoons Vanilla Extract
4 Large Eggs

Toppings:
1/3 Cup Canned Crushed Pineapple in juice, drained
1/3 Cup Strawberries or Cherries
1/3 Cup Chocolate Syrup
1/4 Cup Chopped Pecans, toasted
16 Maraschino Cherries, drained

Preheat oven to 325°.

To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a lightly greased 9-inch springform pan.

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, one at a time; beat well after each addition.

Pour cheese mixture into prepared pan; bake at 325° for one 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 pineapple, strawberries or cherries, chocolate syrup, pecans, and one cherry.

Note: It's your banana split, so top it off with the toppings of your choice. I like lots of pineapple, sour cherries, and a dab of melted dark chocolate........ :0)