Banana Split Cheesecake

By weavincanuck

Ingredients

• 2 cups waffle cone crumbs
• 6 tablespoons butter, melted
• 4 packages cream cheese (8 oz. each), room temperature
• 1 c. sugar
• 4 eggs
• 1 tablespoon vanilla
• 1/4 cup flour
• 1 cup banana puree
• 1 can strawberry pie filling (21 oz. can)
• 1/2 cup whipping cream
• 1 cup chocolate chips

Details

Servings 14
Preparation time 30mins
Cooking time 130mins
Adapted from insidebrucrewlife.com

Preparation

Step 1

Combine the waffle cone crumbs and melted butter. Press into the bottom of a 10 inch spring form pan that has been lined with parchment or wax paper. Set aside.

Beat the cream cheese and sugar until creamy. Add the eggs, vanilla, and flour and beat again.

Stir in the banana puree by hand. Pour into the spring form pan. Drop spoonfuls of pie filling on top of the cheesecake and swirl gently.

Bake at 325* for 1 hour and 40 minutes. Remove from the oven and place on a wire rack to cool. Refrigerate for at least 4 hours.

In a small saucepan, bring the whipping cream to a boil. Remove from the heat and add the chocolate chips. Let it sit for 1 - 2 minutes. Stir until melted and creamy. Pour on top of the chilled cheesecake and smooth out. Refrigerate until set. Garnish with cool whip and cherries if desired. Keep refrigerated.

Place a large baking sheet filled with hot water on the rack under the cheesecake while it bakes.
You can substitute graham cracker crumbs if you don't think you will like the waffle cone crust.