Banana Split Cheesecake Bars Recipes

BANANA SPLIT CHEESECAKE

Steps:

• Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
• Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

BANANA SPLIT CHEESECAKE

Steps:

• Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside. , In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually add pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Freeze until firm. , Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry.

BANANA SPLIT CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm.
• To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners' sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.

BANANA SPLIT CAKE BARS

Steps:

• Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in bananas, sour cream and vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to butter mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Top cake with cherries, chocolate chips, marshmallows and, if desired, peanuts. Bake until chips are slightly melted and marshmallows puff, 3-5 minutes longer. Cool completely in pan on a wire rack; cut into bars. If desired, top with banana slices or banana chips before serving.

BANANA SPLIT CHEESECAKE BARS

Steps:

• Mix Crust Mix, sugar and margarine with fork in 9-inch square pan until blended. Press onto bottom of pan with dry measuring cup.
• Mash half the banana. Thinly slice or chop remaining banana; toss with lemon juice.
• Beat milk, Filling Mix and mashed bananas with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon over crust.
• Refrigerate 1 hour. Top with sliced bananas, pineapples, strawberries and nuts.

BANANA PUDDING CHEESECAKE BARS

Steps:

• Crust
• Place a rack in middle of oven; preheat to 325°F. Line a 13x9" or 12x8" baking pan with two pieces of parchment paper, leaving overhang on all sides. Anchor parchment to pan with metal binder clips. Stir Nilla wafers, sugar, salt, and remaining 4 Tbsp. butter in a medium bowl to combine. Press mixture into an even layer in bottom of prepared pan; it won't hold together but will pack like a sand. Bake until toasted, about 10 minutes. Let cool.
• Filling and assembly
• While the crust is cooling, beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, stopping motor occasionally and scraping down sides of bowl and beater, 3 minutes. Reduce speed to medium and drop in pieces of banana, a little at a time, breaking up and incorporating completely before adding more. (Adding the bananas slowly helps blend them into the cream cheese.) Scrape down bowl and beater again, then beat 2 minutes on medium-high, covering mixer with a splash guard or kitchen towel to avoid spatter. Reduce speed to medium-low and pour in condensed milk; beat, scraping down bowl halfway through, 2 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition; mix in salt. For the silkiest cheesecake, strain filling though a fine-mesh sieve into a jug or pitcher, pushing through with a rubber spatula. Stir in vanilla paste or scrape in vanilla seeds and mix well.
• Knock stand mixer bowl or jug against counter a few times to release any trapped air. Let filling sit 2 minutes, then pour into crust. Bake cheesecake until 2" of edges are puffed and center wobbles slightly when pan is gently shaken, 30-35 minutes, depending on size of pan. Turn off oven and prop open door (a wooden spoon works well). Let cheesecake cool in oven 30 minutes. Transfer pan to a wire rack and let cheesecake cool completely. Chill until cold, at least 4 hours, covering with wax paper or plastic wrap after 1 hour.
• When you are ready to top cheesecake, beat heavy cream, sour cream, and powdered sugar in the clean bowl of a stand mixer with whisk attachment on medium-high until stiff peaks form, about 5 minutes. Spread topping over chilled cheesecake. Chill, uncovered, at least 1 hour before serving.
• Slice cheesecake with a hot, dry knife and serve cold or room temperature. Do ahead: Cheesecake can be made 1 week ahead. Cover and keep chilled, or freeze up to 1 month. Crust will be slightly softer than when freshly made.

BANANA SPLIT-CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F.
• Mix graham crumbs and butter; press onto bottom of 13x9-inch pan.
• Mix cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in mashed bananas. Pour over crust.
• Bake 30 min. or until center is almost set. Cool. Refrigerate at least 3 hours. Serve topped with the strawberries, sliced bananas and pineapple.

BANANA SPLIT CHEESECAKE (NO BAKE)

Steps:

• Crust:.
• With a fork, mix crust ingredients together in a 9x13 inch baking pan.
• Pat mixture out evenly over the bottom of the pan.
• Bake at 350 for 10 minutes, or until lightly browned.
• Cheesecake:.
• In a large mixing bowl, beat cream cheese and sour cream together until smooth.
• Mix in sugar.
• Stir in Cool Whip by hand.
• Drain pineapple well. Spoon over baked crust.
• Put half the cream cheese mixture over pineapple.
• Spread banana slices evenly over the cream cheese.
• Pour in remainder of cream cheese mixture.
• Slice strawberries in half and arrange over cream cheese.
• Shake ice cream topping well and drizzle over strawberries.
• Refrigerate for at least 2 hours.