Banana Split Cheesecake

You know those recipes that sound a little crazy but totally deliver on the fun and flavor? This Banana Split Cheesecake is exactly that. Imagine all the best parts of a classic banana split—ripe bananas, chocolate, strawberry, and pineapple—getting cozy in a rich, creamy cheesecake form. It’s like dessert and a nostalgic throwback had the best party ever inside a springform pan! I can’t wait for you to try this because it’s a total crowd-pleaser that brings out smiles and a bit of playful indulgence in every bite.

Quick Facts

• Yield: Serves 10–12
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 35 minutes (including cooling)

Ingredients

For the Main Dish:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/4 cup sour cream
• 2 ripe bananas, sliced
• 1/2 cup crushed pineapple (drained)
• 1/4 cup strawberry preserves
• 1/2 cup mini chocolate chips

For the Garnish:

• Whipped cream
• Chopped nuts (optional)
• Fresh banana slices
• Maraschino cherries

How I Make It

Step 1:

First, preheat your oven to 325°F. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the texture looks like damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Pop it in the oven for 10 minutes to get it nice and set, then let it cool while you move on to the filling.

Step 2:

In a large bowl, beat together the softened cream cheese and 1 cup sugar until super smooth and fluffy—this usually takes about 3-4 minutes with an electric mixer. Add the vanilla and mix again. Then, incorporate the eggs one at a time, blending gently after each addition to keep the batter creamy and avoid air bubbles.

Step 3:

Stir in the sour cream until fully combined. Now fold in the sliced bananas, crushed pineapple, strawberry preserves, and mini chocolate chips gently. You want these goodies spread throughout the batter without smashing everything up.

Step 4:

Pour the cheesecake batter over the cooled graham cracker crust and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles—you don’t want cracks later on!

Step 5:

Bake the cheesecake at 325°F for about 1 hour and 10 minutes. The edges should look set, but the center will still have a slight jiggle—this is the perfect cheesecake doneness. Let it cool completely on the counter, then refrigerate for at least 4 hours or overnight.

Step 6:

Before serving, top with dollops of whipped cream, a sprinkle of chopped nuts if you like, fresh banana slices, and the classic cherry on top. Slice up and enjoy that dreamy banana split flavor in every creamy bite!

Variations & Tips

• Swap out strawberry preserves for fresh crushed strawberries if you want an even fresher taste.
• Use crushed Oreos instead of graham crackers for a chocolatey crust twist.
• If your bananas are too ripe and mushy, slice and freeze them beforehand to avoid extra moisture in the filling.
• Add a tablespoon of rum or banana liqueur to the filling for an adult-friendly upgrade.
• Prevent cracks by baking the cheesecake in a water bath, wrapping the pan in foil first to avoid leaks.
• Warm the pineapple slightly before mixing to reduce excess liquid and keep your cheesecake firm.

How I Like to Serve It

This Banana Split Cheesecake is the perfect showstopper for summer barbecues or anytime you’re craving some nostalgic sweetness. It pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream for extra indulgence. I also love making it as a birthday dessert when everyone’s in the mood for something a little playful and fun.

Notes

• Store leftover cheesecake covered in the fridge for up to 4 days—just keep it airtight to prevent it from drying out.
• If you want a quicker dessert, freeze slices for 30 minutes before serving for a firmer bite and refreshing twist.

Closing: This recipe always brings a smile to the table because it’s like a trip down memory lane with every luscious forkful—a win every single time.