So when Tina of Mom's Crazy Cooking, our challenge hostess, announced cheesecake as the challenge food for this month ... needless to say ... I was excited. With one caveat ... my husband, just that very week, had decided he wasn't going to eat sugar for a while. Gasp! Horror!! How was I going to participate in a cheesecake challenge without my hubby to taste test and help me eat the result??
But never fear, with a little bit of coaxing, hubby rose to the challenge! (no pun intended) ... He set aside his sugar ban to help out with the creation and testing for this fabulously fun challenge.
And, so, we're happy to bring you another wonderful use for overly-ripe bananas ... Banana Split Cheesecake!
Creamy banana-y cheesecake filling in a vanilla wafer crust, covered with rich chocolate ganache, topped with whipped cream, chocolate spinkles, and a cherry ... yup, it's truly a banana split in cheesecake form. And it's oh so good.
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Banana Split Cheesecake
Source: Adapted from Fine Cooking
1 1/2 c. vanilla wafer cookie crumbs
2 T. sugar
4 T. butter, melted
3 (8 oz.) packages cream cheese, at room temperature
1 c. mashed ripe bananas (3 bananas)
2 T. flour
1/8 tsp. salt
1 1/4 c. sugar
1 T. vanilla extract
4 eggs, at room temperature
3 oz. semisweet chocolate, chopped
5 T. butter
1 T. light corn syrup
Prepare the Crust:
1. Stir together the vanilla wafer cookie crumbs and sugar. Mix in the melted butter until crumbs are moistened and clump together slightly.
2. Press into the bottom of a greased 9-inch springform pan. Bake at 375 degrees for about 9 minutes, until just slightly beginning to brown. Remove from oven and set aside.
3. Reduce oven to 300 degrees.
Prepare the Filling:
4. Beat together the cream cheese, mashed banana, flour, and salt with an electric mixer on medium speed until very smooth and fluffy, about 5 minutes. Add the sugar and continue beating until well blended and smooth. Add vanilla and beat until combined. Add the eggs one at a time, beating very briefly (just a few seconds) after each addition. Pour the filling into the prepared crust and smooth the top.
5. Bake at 300 degrees for about 55 to 60 minutes. The edges should be set but the center still look moist and jiggle (like Jell-o) when the pan is gently nudged.
6. Cool completely on a baking rack. Cover and refrigerate until well chilled, at least 8 hours and up to 2 or 3 days.
Prepare the Ganache & Garnish:
7. In a small bowl, melt together the chopped chocolate and butter - you can use the top of a double boiler or the microwave on medium power. Add the light corn syrup and whisk until smooth. Pour over cheesecake and spread evenly. Chill until set.
8. When ready to serve, garnish each slice with a dollup of whipped cream, chocolate sprinkles, and a maraschino cherry.