Banana Split Cheesecake

• Vegetarian

• Produce

  • 2 tsp Banana extract
  • 2 Bananas, very ripe & mashed
  • 1 (8 oz can Pineapple

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup Strawberry fruit topping/pie filling
  • 2/3 cup Sugar
  • 1 Whipped cream, Fresh

• Bread & Baked Goods

  • 1 Chocolate cookie crust, prepared

• Dairy

  • 2 (8 oz pkgs Cream cheese
  • 1/4 cup Sour cream

Found on thedomesticrebel.com

Description

Ingredients

• 1 prepared chocolate cookie crust
• 2 (8 oz) pkgs cream cheese, softened to room temp
• ⅔ cup sugar
• 2 tsp banana extract
• 2 eggs
• ¼ cup sour cream
• 2 bananas, very ripe & mashed
• 1 (8 oz) can crushed pineapple, drained
• 1 cup strawberry fruit topping/pie filling (I like Lucky Leaf)
• Fresh whipped cream, sprinkles, chocolate sauce, and cherries for garnishing

Directions

• Preheat oven to 325 degrees F. Place the prepared cookie crust onto a baking sheet. Set aside.
• In the bowl of a stand mixer, cream together the cream cheese, sugar and banana extract until smooth, about 1 minute. Add in the eggs, one at a time, beating well after each addition. Add in the sour cream and mashed bananas and beat well for about 30 seconds or until combined. Fold in the crushed pineapple.
• Pour the cheesecake mixture into the prepared crust and smooth out the top. Dollop heaping piles of strawberry pie filling over the surface of the cheesecake - I made about 5-6 piles. Swirl the pie filling into the cheesecake lightly with a butter knife.
• Bake for approx. 35-40 minutes or until the cheesecake is just about set. The middle may wiggle a little bit still, but it should not slosh around. Cool completely, then refrigerate for at least 2 hours to set.
• Just before serving, pipe on fresh whipped cream and top with sprinkles. Drizzle each slice with chocolate syrup and garnish with a cherry before serving.