Banana Split Cheesecake
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted unsalted butter
For the cheesecake filling:
2 (8 ounce) packages cream cheese softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
For the topping:
3 ripe bananas sliced
1/4 cup caramel sauce
1/4 cup chocolate fudge sauce
Chopped nuts or crushed cookies for garnish
Preparation
* Preheat oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan in a double layer of heavy duty aluminum foil to prevent leaks.
* In a small bowl combine graham cracker crumbs sugar and melted butter. Press the mixture firmly into the bottom of the pan.
* In a large bowl beat the cream cheese and sugar until smooth. Beat in the vanilla extract. Add the eggs one at a time beating well after each addition. Stir in the sour cream.
* Pour the filling over the prepared crust.
* Place the springform pan in a larger roasting pan. Fill the roasting pan with about 1 inch of hot water to create a water bath.
* Bake for 50-60 minutes or until the center is set. Turn off the oven and leave the cheesecake inside with the door ajar for one hour. Remove from the oven and water bath and let cool completely on a wire rack.
* Refrigerate the cheesecake for at least 4 hours or preferably overnight.
* Before serving arrange the banana slices over the top of the cheesecake. Drizzle with caramel sauce and chocolate fudge sauce.
* Garnish with chopped nuts or crushed cookies if desired.
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