Banana Split Cheesecake!

I have found that any time I post a recipe that has the words "banana split" in it, it's an instant hit and I hope this one is also!   I am pretty sure it will be, because it's the perfect cool and creamy dessert for a hot summer day, it's easy to make, and it's delicious!   This recipe can easily be 'lightened up' also by using sugar free and lower fat or light versions of the pudding mix, whipped topping and cream cheese.  

 Here is what you will need for this:

1 (9 inch) graham cracker crust

1 (8 oz.) can of crushed pineapple, drained and juice reserved

2 medium bananas, sliced

8 oz. cream cheese, softened to room temperature (can use light or fat free)

1 cup confectioners sugar

1 (1 oz.)  pkg. instant vanilla pudding mix (can use sugar free)

1 cup milk

1 (8 oz.) container of frozen whipped topping, thawed and divided (can use the light version)

Toppings

1/4 cup chopped pecans

1/4 cup maraschino cherries chopped

chocolate syrup

caramel syrup

whipped topping

1 whole maraschino cherry

Drain the crushed pineapple and reserve the juice.  Combine 2 Tbs. of the pineapple juice with the banana slices.  

Beat the cream cheese and 2 Tbs. of pineapple juice together.  Beat in the cup of confectioner's sugar. Spread in the bottom of the graham cracker crust.  

Drain the banana slices and then place over the cream cheese layer.

Reserve 1/3 cup of the pineapple for the top and then spread the rest of the crushed pineapple over the banana slices.

Beat the instant pudding mix with the 1 cup milk.  Fold in 4 ounces of the whipped topping.  Spread that over the bananas and pineapple.

Frost the top with the remainder of the whipped topping.   Chill for 3 to 4 hours or overnight is even better. 

Right before serving sprinkle the top with the reserved pineapple, chopped pecans, and chopped maraschino cherries.   Drizzle with chocolate sauce and caramel sauce.   Place a dollop of whipped cream (the aerosol type works best) in the center and top with a whole maraschino cherry like a banana split!  Slice and serve! 





Pineapple Upside Down Cheesecake!

  

If you like pineapple upside down cake, like my husband does and cheesecake, like I do, you will love this "Pineapple Upside Down Cheesecake"!   This is not only a really delicious dessert, it's also special enough for the holidays and looks beautiful!    It's also not hard to make, but will impress your guests!  Here is what you will need for this one:

1/4 cup butter, melted

1/2 cup packed brown sugar

1 (20 oz.) can of pineapple slices, drained

8 maraschino cherries

1 butter flavored cake mix (can use yellow), plus the ingredients called for on the box for preparing

2 (8 oz.) pkg. cream cheese, softened

1 (3 oz.) box instant vanilla pudding mix

3 eggs

1/2 tsp. vanilla

Preheat oven to 350 degrees.

Spray a 9 inch spring form pan well with nonstick spray.  Mix the melted butter and brown sugar together in the pan.  Place 8 pineapple slices in the sugar mixture. Place a maraschino cherry in the center of each slice.  Cut the two remaining pineapple slices in half and place decoratively around the center slice.

Prepare the cake mix batter according to the directions.  Pour half of the batter over the pineapple rings.

Beat the cream cheese, pudding mix, eggs and vanilla together with an electric mixer until smooth.  Carefully spread over the cake batter in the pan.   Pour remaining cake batter over the cream cheese layer.

Place in the oven at 350 degrees and bake for 65 to 75 or until a pick inserted in the center comes out clean.   Remove and allow to cool in the pan for about 10-15 minutes.   

 Loosen the edges and turn out onto a cake plate.





German Chocolate Cheesecake!

If you love cheesecake and chocolate and especially anything German chocolate, you will love this "German Chocolate Cheesecake!  Every time I post a recipe that involves German Chocolate, I get comments from folks that there is no such chocolate or cake or whatever in Germany and they don't understand why we call such chocolate creations "German" chocolate.  They would be right, but German Chocolate was not named German chocolate because it's made in Germany or because it has anything to do with Germany.   The chocolate was name for the man who created it, Sam German, who worked for the Baker's chocolate company.   So when you look for German Chocolate, it's on the baking aisle and will be made by Baker's.


I seriously think this is one of the best cheesecakes ever, but I hardly meet a cheesecake I don't like...lol.  You can be the judge!  You do need a springform pan for this, so invest in one if you don't have one.  They come in really handy.  Here is what you will need for this decadent cheesecake:


Crust
1  1/2 cups crushed Oreo crumbs (about 20 cookies)
2  Tbs. brown sugar
1/4 cup butter, melted

Filling
2 (8 oz.) pkg. cream cheese, softened
4 oz. Baker's German Chocolate, melted and cooled
2/3 cups brown sugar, packed
2 Tbs. powdered baking cocoa
5 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract

Topping
1 cup flaked coconut
1 cup chopped walnuts or pecans
1/3 cup brown sugar
1/3 cup half and half cream
5 Tbs. of butter

Preheat oven to 350 degrees.


In a small bowl, combine the Oreo crumbs, brown sugar and butter.  Press in the bottom and up the sides of a 9" springform pan. Place the pan on a baking sheet and bake for 10 minutes.  Remove and allow to cool.


In a mixing bowl beat cream cheese until it's smooth.  Beat in the German chocolate, brown sugar and cocoa. Add eggs and beat just until combined.  Add the vanilla and almond extracts.


Place the springform pan in a double thickness of aluminum foil and wrap it around the outside tightly. Fill with the cheesecake filling.


 Place the springform pan in a larger baking pan and fill the larger pan with 1 inch of water.  Place in a 350 degree oven and bake for 50 to 55 minutes. 


Remove the springform pan from the hot water bath and allow to cool for about 10 - 15 minutes.  Run a sharp knife around the edge of the pan to loosen the crust.  Allow to cool for about another hour.  Refrigerate for about 4 hours or overnight.  


Combine the topping ingredients in a saucepan over medium heat.  Bring to a boil.  Boil and stir constantly for 3 minutes.    Allow the topping to cool.  

 When it has cooled sufficiently, remove the sides of the springform pan and spread the topping evenly over cheesecake.  Serve.   Be sure to refrigerate leftovers.

German Chocolate Cheesecake!