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Banana Split Cheesecake Recipe

Banana Split Cheesecake Recipe

Wow… this banana split cheesecake recipe is insane. The day I ran across this recipe was also the day I baked it; it just sounded so delicious! Who would have thought that you could take two completely different desserts and make one super supreme snack.



The trick is that this recipe is basically a banana cheesecake. The banana split part comes in the topping. What an overflow of toppings…but how tasty! I’m sure you’re just dying to try this recipe out, just as I was, so why wait any longer. Go ahead… get started now.

Yield: 16 servings



  • Non-stick cooking spray
  • 1 cup packaged chocolate cookie crumbs (such as Oreo)
  • 2 tablespoons sugar
  • 1 tablespoon butter or stick margarine, melted


  • 4 (8-ounce) blocks cream cheese, softened
  • 1 (8-ounce) carton sour cream
  • 1 1/2 cups sugar
  • 1 1/2 cups banana; mashed and ripe
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs


  • 1/3 cup canned crushed pineapple in juice, drained
  • 1/3 cup strawberry sundae syrup
  • 1/3 cup chocolate syrup
  • 1/4 cup chopped pecans, toasted
  • 16 maraschino cherries, drained


1) Preheat oven to 325°.

2) To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

3) To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.

4) Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge.

5) Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.

Yum! This delicious (yet unique) cheesecake recipe showcases all the delicious flavors a classic banana split in a new and exciting way. Your friends will be so shocked to see the cheesecake you made them and everyone will be just dying to know the recipe! It can be our little secret!…

Brownie Twist Cheesecake Recipe

Brownie Twist Cheesecake Recipe

If you are like me, then when dessert time rolls around, you have a hard time choosing just one…will it be a brownie or cheesecake?

Well, fellow dessert-lovers, have no fear! I have just the dessert for you! This chocolate cheesecake, with a brownie twist, is a wonderful compromise to your dessert dilemma.

I especially love this recipe because it is so easy! The first ingredient is from a mix and my mom always taught me that there was no shame in that game! Tell the truth, girls…we love a well done, store bought mix.

In this busy world today, making a chocolate cheesecake isn’t always as easy as some claim it to be. With this recipe, all you will have to worry about is if there will be enough for seconds! Oh, seriously, I adore this recipe.

Yield: 9-inch cheesecake


  • 8 ounces (1 Pkg) brownie mix (I love Ghirardelli’s)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 16 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 1 cup milk chocolate chips, melted


1) Grease the bottom of 9-inch springform pan then dust with flour. Prepare basic brownie mix as directed on package and spread the batter evenly into springform pan.

2) Bake at 350° for 15 minutes.

3) Combine the cream cheese, sugar and vanilla; mix at medium speed on electric handheld mixer until well blended.

4) Add eggs, one at a time, mixing well after each addition. Transfer about 1/3 of the cream cheese batter to another bowl.

5) Pour 2/3 of the mixture over the brownie layer in pan.

6) Mix melted chocolate with remaining 1/3 of cream cheese batter, then spoon over the cream cheese mixture.

7) Cut chocolate batter through cheese and chocolate mixtures several times to achieve a marbled affect.

8) Bake at 350° for 35 minutes.

9) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

Yummy! You know you want to bake this cheesecake!

This recipe will be sure to please and everyone will think you have been baking all afternoon.

Chocolate cheesecake shouldn’t be a hassle and with this fail-proof recipe it won’t be! So why are you still reading…you have a chocolate cheesecake waiting to be made!…

Vietnamese Summer Rolls for Everyone!

Vietnamese Summer Rolls for Everyone!

Vietnamese summer rolls are a light and healthy, kid-friendly meal that can be enjoyed any time of the year. Fresh and not fried, they are made at table one at a time.

The Vietnamese name for these fresh rolls is Goi Cuon which translates literally into “rolled mixed salad.” Creating these hand-held salads is an adventure in itself and the girls love to see who can wrap together the perfect roll.

Vietnamese Summer Rolls (Goi Cuon)

  • 2 raw pork loin chops
  • 1/2 lb shrimp, peeled and deveined
  • 1 tsp sesame oil
  • 2 carrots, peeled
  • 2 small cucumbers
  • 2 cups bean sprouts
  • 2 handfulls of fresh mint
  • 1 head butter or Boston bibb lettuce, washed
  • 2 handfulls of fresh basil
  • 1 package summer roll wrappers
  • 1 package vermicelli noodles
  • 1/2 cup roughly chopped peanuts

Rinse and pat dry pork chops. Remove fat from pork chops and slice thin. Heat sesame oil on medium heat in a sauté pan until shimmering. Carefully place pork slices into the pan so they lie flat and aren’t touching. Sear 2 minutes on each side. Remove with tongs and place in a small bowl for serving.

Boil salted water and place shrimp into pot once you have a rolling boil. Cook for 3 minutes and remove. Let the shrimp cool and then cut them in half lengthwise. Julienne carrots and cucumber into long skinny strips. Soak noodles for 5 minutes in hot water. Drain and place in serving bowl with tongs.

Now its time to make the dipping sauce. The traditional Nuoc Cham served at your local Vietnamese noodle house is a little too fishy and funky for the girls so we make a peanut sauce instead. A little Vietnamese fish sauce is added to give it a more complex flavor.

  • 1 tablespoon sugar
  • 1/3 cup hoisin sauce
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1/2 tbsp shallot, minced
  • 1/2 tbsp ginger, finely grated
  • 1/2 tbsp Vietnamese fish sauce
  • 1/2 lime, juiced
  • 3 tbsp water
  • 3 tbsp peanut butter

Warm the oil in a small saucepan over medium heat. Add the garlic, ginger and shallot and cook until lightly browned, about 30 seconds. Add remaining ingredients, whisk well and simmer for 1 minute. If necessary, add additional water until the mixture has a thick, creamy consistency.

The last step is to roughly chop the peanuts and place in a small serving bowl. Place every bowl and plate of yummy goodness on the table along with a large bowl of hot water. Not too hot for those little fingers!

Time to eat! The first step in constructing a summer roll is to soften the wrapper using the bowl of hot water.

This will take a few tries to get it just right – don’t worry, you have lots of wrappers in the package! Carefully rotate the wrapper until it is almost soft and place it flat on your plate. If the wrapper starts to stick to itself, just submerge it in the water for a few seconds and try again.

Now it is time to fill up the summer roll. There is no right or wrong order so stack the filling according to your taste buds. I usually put the shrimp and the herbs on the outside so you can see them through the translucent wrapper. Be careful not to overfill or you will need a fork to eat it!

How many can you eat?