Description
This decadent Banana Split Cheesecake combines a rich vanilla wafer crust with a smooth banana-infused cream cheese filling, baked in a water bath to ensure creamy perfection. Topped with multiple flavored whipped cream scoops mimicking classic ice cream flavors, it’s decorated with traditional banana split toppings like pineapple, strawberries, cherries, nuts, bananas, and chocolate sauce for a playful, nostalgic dessert perfect for any celebration.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) vanilla wafer crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1/4 cup (58g) sour cream, room temperature
- 2 tsp banana extract
- 1 cup (240ml) mashed banana (2 medium-sized bananas)
- 4 large eggs, room temperature
Whipped Cream Toppings
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 6 tbsp (43g) powdered sugar
- 6 tbsp (43g) natural unsweetened cocoa
- 3/4 tsp vanilla extract
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1 1/2 tsp vanilla extract
- 3/4 cup freeze dried strawberries (5–6 tbsp powder)
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 6 tbsp (43g) powdered sugar
- Pink gel icing color (optional)
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (43g) powdered sugar
- 3/4 tsp vanilla extract
Banana Split Toppings
- Pineapple
- Strawberries
- Cherries
- Nuts
- Bananas
- Chocolate Sauce
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine vanilla wafer crumbs, melted butter, and sugar. Press this mixture evenly into the bottom and up the sides of the pan.
- Bake the Crust: Bake the crust for 10 minutes, then remove from the oven and let it cool. After cooling, wrap the outside of the springform pan with aluminum foil to prevent water seepage during the water bath.
- Reduce Oven Temperature: Lower the oven temperature to 300°F (148°C) for baking the cheesecake filling.
- Make the Cheesecake Batter: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined, scraping down the bowl sides to ensure an even mixture. Add sour cream and banana extract, mixing on low until combined. Incorporate the mashed bananas gently. Then, add the eggs one at a time, mixing slowly after each addition and scraping the sides as needed to maintain smooth batter.
- Assemble and Bake Cheesecake: Pour the batter into the prepared crust. Place the springform pan into a larger pan and add warm water halfway up the sides of the springform (water bath). Make sure water doesn’t go above the foil on the springform pan. Bake for 1 hour and 10 minutes until the center is set but slightly jiggly.
- Cool in Oven: Turn off the oven, leave the door closed for 30 minutes to allow the cheesecake to cook slowly. Then, crack the oven door open and let it cool an additional 30 minutes, helping to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and water bath. Refrigerate for at least 5-6 hours or overnight until fully firm.
- Prepare Whipped Cream Flavors: While the cheesecake chills, make each flavored whipped cream one at a time by whipping the corresponding ingredients on high speed until stiff peaks form. Avoid overwhipping. Store each flavor in separate containers and freeze until firm for easy scooping later. These flavors include cocoa, strawberry powder with optional pink gel coloring, and plain vanilla.
- Soften Whipped Cream Scoops: When ready to assemble, remove the whipped cream containers from the freezer and let them sit 15-20 minutes to soften slightly for easy scooping.
- Assemble Banana Split Cheesecake: Remove the cheesecake from the springform pan and place on a serving plate. Using an ice cream scoop, place scoops of the whipped cream flavors on top of the cake, starting with one in the center and arranging 7 more around it, alternating flavors and piling as desired.
- Prepare Vanilla Whipped Cream Swirls: Make fresh vanilla whipped cream by whipping the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This fresh cream pipes better than thawed ones.
- Decorate: Pipe swirls of the fresh vanilla whipped cream over the whipped cream scoops. Garnish with traditional banana split toppings such as pineapple, strawberries, cherries, nuts, banana slices, and drizzle chocolate sauce over for a classic finish.
- Serve or Store: Serve immediately or refrigerate until ready to serve. The cheesecake and whipped cream scoops will keep well for 4-5 days. Add fresh banana slices just before serving to avoid browning.
Notes
- Use low speed when mixing cheesecake batter to minimize air incorporation and prevent cracks.
- Ensure the springform pan is properly sealed with aluminum foil to avoid water getting in during the water bath bake.
- Do not overwhip the flavored whipped creams; they should be stiff but still scoopable.
- Freeze whipped cream scoops for easier shaping and presentation resembling ice cream.
- Fresh bananas for topping should be added just before serving to keep them from browning.
- Using a water bath during baking ensures a creamy, crack-free cheesecake texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: banana split cheesecake, banana cheesecake, layered cheesecake, whipped cream topping, water bath cheesecake, dessert, creamy cheesecake, banana dessert
