Banana Split Cheesecake
Submitted by juleskaye
Creamy banana split cheesecake with a graham cracker crust, baked in a water bath. Made with two pounds of cream cheese, sour cream, and ripe mashed bananas.
YIELD
6 servingsPREP
10 minCOOK
60 minREADY
70 minThis cheesecake brings all the banana split vibes without the melting ice cream. A buttery graham cracker crust holds a rich, velvety filling loaded with mashed bananas, cream cheese, and sour cream. Baking it over a water bath ensures that signature creamy texture with no cracks.
The cornstarch works quietly in the background, giving the filling structure without making it dense. Every slice tastes like banana pudding met New York cheesecake and decided to stay.
Kitchen Tips
- Warm the eggs briefly in the microwave (about 25 seconds) before adding them so they blend smoothly into the batter.
- Bake over a pan of water to keep the oven humid and prevent the top from cracking.
- Let the cheesecake cool slowly in the turned-off oven with the door cracked to avoid sinking.
Ingredients
Directions
Mix first three ingredients and pat into a 10 inch springform pan bottom and sides.
Beat the cheese until light and fluffy. Add sugar and beat some more. Add eggs, one at a time beating after each addition. Stir in sour cream, vanilla and cornstarch. Blend well. Stir in banana.
In a preheated 350℉ (180℃) oven bake cake directly over a pan with one inch of water for 60 minutes or more until firm.
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