Gluten Free Banana Split Cheesecake
 
Prep time
Cook time
Total time
 
It's party time with this ultimate dessert! Make room for this show stopping Gluten Free Banana Split Cheesecake. There won't be a single slice left in the room.
Author:
Recipe type: Dessert
Serves: 12-16 servings
Ingredients
  • For the crust:
  • 25 gluten free vanilla or chocolate (your preference) sandwich cream cookies similar to Oreos, crushed*
  • 3 tablespoons melted butter*
  • For the cheesecake:
  • 4 packs cream cheese, room temperature
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • 3 eggs
  • 1 teaspoon vanilla
  • dash of salt
  • ½ cup sour cream
  • ¾ cup mashed ripened banana (about 2)
  • For the chocolate ganache:
  • ⅓ cup heavy whipping cream
  • 1 cup dark chocolate or semi-sweet chocolate chips
  • Additional toppings:
  • fresh whipped cream
  • strawberry preserves
  • chopped nuts
  • maraschino cherries
  • gluten free butterscotch sauce
Directions
  1. Preheat oven to 325 degrees. Lightly grease the bottoms and sides of a spring form baking pan with cooking spray or butter. Line the outside bottom and sides of the pan with foil going up the sides about an inch and a half. Set aside.
  2. In a food processor, add cookies and crush into fine crumbs. Add melted butter and pulse until well combined. Scoop mixture into spring form pan and press evenly to cover bottom of pan and slightly up the sides about ¼". Set in fridge while making cheesecake filling.
  3. To make the filling, add cream cheese into a large mixing bowl. Beat on low until smooth. Add sugar and cornstarch and mix until incorporated. Add eggs, one at a time, and beat on low until smooth. Add vanilla and mix until incorporated. Add remaining ingredients and mix until smooth. (Make sure your mashed banana is very smooth and free of chunks)
  4. Pour filling over chilled crust. Lightly tap on counter to remove any air bubbles from the batter. Place pan in a large baking pan with a lip. Pour water up to ½" in the baking pan surrounding the spring form pan, making sure that your spring form pan is securely sealed with foil so water does not seep in. Carefully place in oven.
  5. Bake cheesecake at 325 degrees for 65-70 minutes until edges are set and the middle just barely jiggles like jell-o when shaken. Turn off the oven and allow cheesecake to cool for 1 hour with oven door shut. Remove cheesecake from oven. Take off foil and allow to completely cool at room temperature. Lightly cover the top with plastic wrap, and chill in fridge overnight.
  6. Once ready to serve, run a sharp knife along the edges to loosen cheesecake. Remove ring and carefully transfer to serving platter.
  7. To make ganache, heat whipping cream in a microwave safe container at high heat for 45 seconds. Remove from microwave and pour in 1 cup of chocolate chips. Allow to sit for 1 minute. Mix with a spatula until mixture is smooth. If mixture is too runny (remember mixture will set as it cools), add additional chocolate and stir until smooth.** Pour on top of cheesecake and smooth to the edges. Return cheesecake to the fridge for 10 minutes to allow ganache to harden.
  8. Decorate cheesecake with drizzles of butterscotch, scoops of strawberry preserves, swirls of whipping cream, sprinkles of chopped nuts, and top with maraschino cherries. Chill until ready to serve.
  9. Store leftovers in an airtight container in fridge for up to 5 days or in freezer for up to 3 months.
Notes
*You can use just one pack of cookies, which is usually 20 cookies, and only 2 tablespoons of melted butter. I prefer the thicker crust, so I'm willing to buy a whole other box for the extra 5 cookies. Hehe!
**Before adding additional chocolate, scoop out some of the ganache and allow to cool to see thickness. It should pour and spread easily, but thicken in place when cooled. If mixture is too thick, heat a additional cream (1 tablespoon at a time) for 10 seconds and pour into chocolate mixture. Stir until smooth.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-banana-split-cheesecake/