Banana Split Cheesecake Recipe

Indulge in a decadent dessert with this irresistible Banana Split Cheesecake recipe. Perfect for special occasions or whenever you crave a sweet treat, this delightful dessert combines the creamy richness of cheesecake with the classic flavors of a banana split. With layers of graham cracker crust, creamy cheesecake filling, fresh fruit, and chocolate drizzle, each bite is a delicious symphony of flavors and textures.


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar
  • 3 ripe bananas
  • 3 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/2 cup strawberries, chopped
  • 1/2 cup pineapple, chopped
  • 1/2 cup chocolate chips
  • 1/2 cup whipped cream
  • 1/4 cup chopped nuts (pecans or walnuts)
  • Maraschino cherries, for garnish


  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl and press into the bottom of a 9-inch springform pan to form the crust. Set aside.
  3. In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
  4. Pour half of the cream cheese mixture over the crust. Slice bananas and layer them over the mixture. Sprinkle with chopped strawberries and pineapple.
  5. Pour the remaining cream cheese mixture on top and spread evenly.
  6. Bake for 50-60 minutes or until set. Remove from oven and cool on a wire rack.
  7. Melt chocolate chips and drizzle over cooled cheesecake. Top with whipped cream, chopped nuts, and maraschino cherries.
  8. Chill in the refrigerator for at least 4 hours before serving.

Tips and Variations:

  • For a twist, try using different fruit combinations such as raspberries, blueberries, or mango.
  • Experiment with different types of nuts for added crunch and flavor.
  • To make a gluten-free version, use gluten-free graham crackers or almond flour for the crust.
  • Customize the chocolate drizzle by using white chocolate or dark chocolate, or adding a splash of liqueur for extra flavor.

How to Store:

  • Store leftover cheesecake covered in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing other odors from the fridge.
  • Cheesecake can also be frozen for longer storage. Wrap individual slices or the whole cheesecake tightly in plastic wrap and aluminum foil before placing it in an airtight container or freezer bag. Frozen cheesecake can be kept for up to 2-3 months. Thaw in the refrigerator overnight before serving.


Q: Can I use a different type of crust for this cheesecake?
A: Yes, you can substitute the graham cracker crust with a cookie crust such as chocolate cookies or vanilla wafers for a different flavor profile.

Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake can be made ahead of time and stored in the refrigerator until ready to serve. In fact, it’s even better after chilling for a few hours, allowing the flavors to meld together.

Q: Can I omit the nuts from the recipe?
A: Absolutely, feel free to omit the nuts or replace them with a different topping of your choice, such as coconut flakes or extra fruit.

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