Ingredients
For the Crust:
- 2 1/2 cups graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
For the Cream Cheese Layer:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
For the Banana Split Layers:
- 4-5 medium bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 (12 oz) container whipped topping (such as Cool Whip)
- 1/4 cup chocolate syrup
- 1/4 cup chopped nuts (such as pecans or walnuts)
- 10-12 maraschino cherries, for garnish
- Sprinkles (optional)
Instructions
Step 1: Prepare the Crust
- Mix the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until well combined.
- Press the mixture evenly into the bottom of a 9×13-inch pan, forming a firm and even crust.
- Place the crust in the refrigerator to chill and set while preparing the other layers.
Step 2: Make the Cream Cheese Layer
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy.
- Spread the cream cheese mixture evenly over the chilled graham cracker crust, using a spatula to smooth it out.
Step 3: Assemble the Banana Split Layers
- Arrange the sliced bananas evenly over the cream cheese layer.
- Spread the drained crushed pineapple over the bananas.
- Top with an even layer of whipped topping, spreading it smoothly across the entire surface.
Step 4: Garnish the Cake
- Drizzle the chocolate syrup over the top of the whipped topping in a zigzag pattern.
- Sprinkle with chopped nuts and add the maraschino cherries for garnish.
- Add sprinkles if desired for an extra pop of color and fun!
Step 5: Chill the Cake
- Refrigerate the cake for at least 4 hours or preferably overnight to allow it to set and the flavors to meld.
Serving and Storage Tips
Serving: Cut the cheesecake into squares and serve it cold. It is delightful plain, but if you are feeling extra indulgent, you could drizzle some extra chocolate syrup on it or shovel on some whipped cream.
Storage: Cover the cake and keep it in the refrigerator for up to 3 days. The bananas would darken, although tasting fantastic, but as for how it is made here, we are in a bit of a hurry about it.
Freezing: Bear in mind that it is always best to eat these things fresh but feel free to freeze it for a maximum of 1 month longer, and then thaw it in the fridge before serving.
Helpful Notes
Proper cooling has to be ensured: Make sure you go for a chill after chill in order to make it set properly.
Drain pineapple as much as possible: Excess pineapple juice may wetten the cake, so be sure to drain it comfortably dry.
Use fresh bananas: To give the best results, whole but rather firm bananas are perfect for texture and appearance in this dessert.
Tips from Well-Known Chefs
Paula Deen: Adds another tip that before putting the cake in the fridge to set, spread a thin layer of melted butter over the graham cracker crust so that there’s extra excitement.
Nigella Lawson: Recommends that you fold some whipped cream that you have just made into the cheesecakiest mixture so this middle gets a bit more moussey in texture.
Jamie Oliver: Suggests garnishing with fresh strawberries or raspberries for a pleasant taste full of brightness.
