Banana Split Cheesecake Bars
After the success that was 2009’s Apple Cider Caramel Cookies, I decided that another visit to Laura Flower’s The Cooking Photographer blog would be the perfect way to start my 2010 holiday baking campaign. When I ran across her Banana Split Bars recipe , I knew I’d hit pay dirt, if only because, well, BANANA!
I was a little concerned I was staring down a recipe that would hold up in a gift basket for half a day. And I was. This is a cheesecake. It requires refrigeration, which I prerequisitely try to avoid for my Christmas confections. But, creamy and crunchy, with various flavors bursting forth, this little confection lives up to its soda shop namesake. And again, BANANA!
I’ve deviated from the original recipe a little, using one part Neufchâtel and one part low-fat cream cheese instead of the whole-fat cream cheese. I also went with unsalted peanuts. I’d also recommend using a little less of the graham crackers. The base ended up pretty thick and the coating on top could have been a bit more sparce, to let the vibrant colors of the swirled toppings show through more. As a whole, though, this makes a great little dessert. I mean, how could it not? BANANA!
Ingredients
- 2/3 of a box (2 wrapped packages) of chocolate graham crackers
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large box (5.1 ounces) banana cream instant pudding
- 2 large eggs
- 2 boxes (8 ounces) cream cheese, at room temperature
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons strawberry sundae syrup
- 1/2 jar (12 ounces) pineapple sundae topping
- 1/3 cup peanuts, chopped
Preparation
- Heat oven to 375 degrees. Line a 9x13 inch baking pan with aluminum foil.
- Crush graham crackers into small crumbs, but not powder. In a medium bowl, mix crumbs together with melted butter until completely coated. Set aside 1/2 cup of meal. Press the rest into the bottom of the foiled pan and bake for five minutes. Remove from heat and set aside.
- In a large bowl, mix together pudding, eggs, cream cheese, milk, vanilla and salt until combined, then increase speed and beat an additional four minutes. Pour mixture over top of cookie base, spreading out evenly.
- Drizzle strawberry and pineapple toppings over the top of the cream cheese mixture, then swirl together with a knife. Sprinkle remaining chocolate meal and peanuts over the top.
- Bake for 25 minutes. Cheesecake will be set but not firm. Cool on wire rack. Cover and chill completely before serving.
Yields 24 bars