Banana Split Cheesecake
|1/2 cButter; or margarine, melted|
|24 ozCream cheese|
|2/3 cbanana; Pureed, (2 small)|
|CHOCOLATE COOKIE CRUST|
|BANANA SPLIT FILLING|
|2 tsVanilla extract|
|1 Egg yolk|
|1/2 cBanana schnapps|
|1 3/4 cchocolate; Finely crushed|
|Chocolate ice cream topping,|
|Fresh pineapple; chunks|
Banana Split Cheesecake Preparation
This is from Cheesecake Extraordinaire by Mary Crownover This extrordinary cheesecake is the ideal choice for a festive birthday celebration. Youll have fun decorating this colorful dessert. Chocolate Cookie Crust: In a small bowl stir together crushed wafers and sugar. Add melted butter or margarine. Stir till well combined. Press crumb mixture evenly onto the bottom and up the sides of a greased 9-inch springform pan. Set aside. Banana Split Filling: In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in pureed banana, banana schnapps, and vanilla extract. Pour the cream cheese mixture over the crust. Bake at 350 degrees for 15 minutes. Lower the temperature to 225 degrees and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 30 minutes. Chill, uncovered, overnight. Pineapple, Strawberry, and Chocolate Topping: Just before serving, garnish cheesecake with pineapple and strawberries. Drizzle with warm ice cream topping. Dollop with wihpped cream and sprinkle with nuts. Makes 12 to 18 slices. Posted to Bakery Shoppe Digest150 by Sandra Swinford
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