Banana Split Cheesecake
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Banana Split Cheesecake
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Banana Split Cheesecake is a delicious combination of strawberry and banana cheesecake layers topped with bananas, chocolate, vanilla frosting, and cherries!
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Ingredients
Crust Ingredients
- 2 cups of graham cracker crumbs
- 1 Tablespoon of sugar
- 1 stick of butter melted
Filling Ingredients
- 6 packages of cream cheese (8 ounces), softened
- 1 can sweetened condensed milk
- 1 cup of powdered sugar
- 1 teaspoon of lemon juice
- 2 Tablespoons of GOODMAN'S Banana Flavoring
- 2 Tablespoons of GOODMAN'S Strawberry Flavoring
- Neon Yellow Food Coloring Gel
- Neon Pink Food Coloring Gel
Topping Ingredients
- 1 can vanilla frosting
- 1 banana
- Maraschino cherries
- Hershey's Chocolate Ice Cream Syrup
Instructions
Directions
- Line the bottom of the Spring-form pan with Parchment paper, and set aside.
- Stir graham cracker crumbs together with sugar.
- Pour melted butter over crumbs and stir.
- Press the graham cracker crumbs evenly into the bottom of the Spring-form pan, and place the pan in the freezer.
- Place the can of Vanilla frosting in the refrigerator. (It's much easier to pipe the frosting when it's chilled!)
- Mix the softened cream cheese until it's smooth, and not lumpy.
- Add the sweetened condensed milk, powdered sugar and lemon juice and mix well; until cheesecake mixture is smooth and creamy.
- Divide the mixture into two bowls.
- In one bowl, add banana flavoring and blend well.
- Then, add the yellow coloring, mix again, and place in the fridge.
- In the other bowl, add the strawberry flavoring, and pink food coloring gel.
- Remove the spring-form pan from the freezer, and add the pink layer on top of the crust, and smooth out evenly in the pan.
- Place the pan back in the freezer and leave for 4 hours or until cheesecake is set and frozen to the touch.
- When the pink layer is ready, pour the yellow layer of cheesecake on top of the strawberry layer.
- Place the pan back in the freezer, and leave until the cheesecake is set or frozen to the touch, about 3 - 4 hours.
- When ready to serve the cheesecake, remove the spring-form from the pan.
- Slice the banana in 1/4 inch slices and place on top of the cheesecake.
- Pipe the Vanilla frosting in large dollops around the edge of the cheesecake.
- Drizzle the chocolate syrup all over the top of the cheesecake, and top with Maraschino cherries on top of the frosting dollops.
- Serve, and Enjoy!
Equipments used:
Nutrition Information
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Calories
920kcal
(46%)
Carbohydrates
72g
(24%)
Protein
16g
(32%)
Fat
65g
(100%)
Saturated Fat
37g
(185%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
0.004g
Cholesterol
188mg
(63%)
Sodium
735mg
(31%)
Potassium
499mg
(14%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Vitamin A
2421IU
(48%)
Vitamin C
3mg
(3%)
Calcium
323mg
(32%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 920 kcal
% Daily Value*
| Calories | 920kcal | 46% |
| Carbohydrates | 72g | 24% |
| Protein | 16g | 32% |
| Fat | 65g | 100% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 188mg | 63% |
| Sodium | 735mg | 31% |
| Potassium | 499mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 2421IU | 48% |
| Vitamin C | 3mg | 3% |
| Calcium | 323mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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