Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 ripe bananas, sliced

For the Toppings:

• 1/2 cup chocolate sauce
• 1/2 cup crushed pineapple, drained
• 1/2 cup whipped cream (store-bought or homemade)
• Maraschino cherries (for garnish)
• Chopped nuts (optional)

Steps to Make Banana Split Cheesecake:

1. Prepare the Crust:
   • In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar.
   • Pour in the melted butter and stir until the crumbs are well-coated and the mixture resembles wet sand.
   • Press the crust mixture into the bottom of a 9-inch springform pan, using the back of a spoon or the bottom of a glass to compact it firmly.
   • Place the crust in the refrigerator to chill while preparing the filling.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
   • Add the powdered sugar and vanilla extract, continuing to beat until well-blended.
   • In a separate bowl, whip the heavy cream until soft peaks form, which should take about 3-5 minutes.
   • Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
   • Once combined, fold in the sliced bananas to evenly distribute them throughout the filling.
3. Assemble the Cheesecake:
   • Remove the prepared crust from the refrigerator.
   • Spoon the cheesecake filling over the crust, spreading it evenly with a spatula.
   • Smooth the top, cover with plastic wrap, and place the cheesecake in the refrigerator for at least 4 hours (or overnight) to allow it to set fully.
4. Add the Toppings:
   • Once the cheesecake has set, remove it from the refrigerator and gently run a knife around the edges before releasing the springform pan.
   • Drizzle the top with chocolate sauce and sprinkle the drained crushed pineapple evenly across the cheesecake.
   • Add a dollop of whipped cream, top each slice with a maraschino cherry, and, if desired, sprinkle with chopped nuts.
5. Serve and Enjoy:
   • Slice and serve your Banana Split Cheesecake, enjoying every layer of flavor!

Nutrition Facts (per slice, based on 12 servings):

Note: Nutrition may vary depending on portion size and specific brands used.

• Calories: 450
• Protein: 5g
• Carbohydrates: 37g
• Sugars: 25g
• Fat: 33g
• Fiber: 1g
• Sodium: 280mg

Frequently Asked Questions (FAQs):

Q1: Can I use a different crust?
Yes, a chocolate or vanilla wafer crust would work well. For a gluten-free option, you can use gluten-free graham crackers.

Q2: Do I need to use a springform pan?
While a springform pan makes it easier to release the cheesecake, you can use a standard 9-inch pie dish. Just note that serving may be slightly more challenging without the removable sides.

Q3: Can I make this dessert in advance?
Absolutely! This cheesecake can be prepared up to 2 days in advance. Simply wait to add the toppings until just before serving.

Q4: Can I freeze this cheesecake?
Yes, you can freeze the cheesecake (without toppings) for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before adding toppings and serving.