BANANA SPLIT CHEESE CAKE

 

  • Cooking Time: 45 minutes
  • Servings: 12
  • Preparation Time: 20 minutes

Ingredients

  • 2 1/4 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 2 (8oz.) cream cheese
  • 1 (15oz.) can Eagle bran milk
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 firm banana, chopped
  • 1 can chunk pineapple, drained and chopped
  • 1 small jar maraschino cherries, drained and halved
  • 3/4 cup coconut
  • carmel ice cream topping for drizzling
  • 1 (8oz.) cool whip
  • 1/2 cup chopped toasted pecans

Directions

  • Mix crumbs, sugar, and butter together
  • Press into bottom and 1 3/4 up sides of 10 inch spring form pan.
  • Beat cream cheese, milk and vanilla until smooth.
  • Add eggs and beat on low until blended.
  • Stir in fruit and coconut, pour over crust.
  • Bake at 325 until center is almost set about 40 to 45 minutes.
  • Cool on rack for 10 minutes.
  • Carefully run knife around edges to loosen. Let stand 1 hour.
  • Refrigerate over night.
  • Remove sides of pan.
  • Frost top with Cool Whip and drizzle with carmel topping.
  • Sprinkle with nuts.

Notes

I take this cheese cake to a lot of parties. It is always gone and everyone raves about it!

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