With Caramel Drizzle, Fresh Bananas, Cherries, and Toasted Walnuts
Description
These bars are everything you love about a banana split, reimagined in cheesecake form. You get a crunchy graham cracker base, a smooth vanilla cheesecake layer, and all the iconic toppings: banana slices, maraschino cherries, toasted walnuts, and caramel sauce. They’re bold, nostalgic, and easy to make in advance.
Ingredients
Crust
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2 cups (200g) graham cracker crumbs
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¼ cup (50g) brown sugar
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½ cup (115g) unsalted butter, melted
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¼ teaspoon salt
Cheesecake Layer
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16 oz (450g) cream cheese, softened
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½ cup (100g) granulated sugar
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2 large eggs
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½ cup (120ml) sour cream
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1 teaspoon vanilla extract
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1 tablespoon all-purpose flour (optional, for stability)
Toppings
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2–3 bananas, sliced
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10–12 maraschino cherries, drained
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½ cup chopped walnuts, toasted
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½ cup caramel sauce (store-bought or homemade)
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Line an 8x8 or 9x9-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium bowl, combine graham cracker crumbs, brown sugar, melted butter, and salt. Mix until evenly moistened. Press the mixture firmly and evenly into the bottom of the pan.
Bake for 8–10 minutes, then remove and let cool slightly while you prepare the filling.
Step 2: Make the Cheesecake
In a large bowl, beat the softened cream cheese until smooth and creamy — no lumps.
Add in sugar and beat until well combined. Mix in eggs, one at a time, scraping the sides of the bowl as needed. Add sour cream, vanilla, and flour (if using), and beat until just smooth.
Pour the cheesecake mixture over the pre-baked crust and smooth the top with a spatula.
Bake for 30–35 minutes, or until the center is set but still slightly jiggly in the middle. Turn off the oven, crack the door, and let the cheesecake cool gradually for 15–20 minutes.
Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Step 3: Decorate and Serve
Once chilled and firm, lift the cheesecake out of the pan using the parchment handles. Slice into bars.
Top each bar with sliced bananas, a maraschino cherry, a pinch of toasted walnuts, and a generous drizzle of caramel sauce.
Serve chilled. For the best texture and look, top just before serving to avoid browning of the bananas.
Tips for Best Results
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Bananas: Slice just before serving to keep them fresh and bright. You can brush with a little lemon juice to prevent browning if needed.
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Cherries: Pat dry with a paper towel before placing on the cheesecake to avoid red staining.
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Nuts: Toast walnuts in a dry pan over medium heat for 2–3 minutes for better flavor.
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Crust Tip: Pack the crust tightly using the bottom of a glass or measuring cup for the best structure.
Storage
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Fridge: Store cheesecake bars in an airtight container in the fridge for up to 4 days.
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Freezer: You can freeze the bars (without toppings) for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge before serving.