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Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups whipped topping
For the Toppings:
2 ripe bananas, sliced
1 cup crushed pineapple, drained
1 cup fresh strawberries, hulled and sliced
1/2 cup chocolate syrup
1/4 cup chopped nuts (optional)
Whipped cream for garnish
Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate for 10 minutes to set.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping gently until fully incorporated. Spread the mixture evenly over the prepared crust.
3. Add the Banana Layer:
Arrange the banana slices over the cheesecake filling in an even layer.
4. Layer the Pineapple and Strawberries:
Spread the crushed pineapple over the bananas, then layer the sliced strawberries on top.
5. Chill the Cheesecake:
Refrigerate the cheesecake for at least 4 hours or until fully set.
6. Garnish and Serve:
Before serving, drizzle chocolate syrup over the top, sprinkle with chopped nuts if desired, and add dollops of whipped cream. Slice and enjoy!
Preparation Time: 20 minutes
Chilling Time: 4 hours
Servings: 8
Calories: Approximately 320 per serving
Notes:
◻️ For a chocolate crust, substitute graham crackers with chocolate cookie crumbs.
◻️ Store leftovers in the refrigerator for up to 3 days.
