The Freshman Cook: Banana Split Cheesecake Bars

There is just something about a bar dessert that I love. They are less time consuming to make, they are easy to serve, and they present themselves as just a little bit fancier than a cookie. I had been throwing around an idea in my head of a banana split type bar for some time, but I kept getting stuck on what to use for the base. I couldn’t use ice cream. (But as I am writing this, I am asking myself, why not?) So I kept thinking about it. I usually think about my ideas for a time before I bring them to fruition, or toss them.

Then I saw a Food Network magazine with bar cookies all over the cover. How had they known I was in such a quandary? They know me so well! As I was reading about their 50 Bar Cookie ideas, I saw #21~Cheesecake Bars, and it hit me. Cheesecake would make a great base. It’s similar to ice cream, but it doesn’t have to be frozen, it would be easier to put together and it doesn’t melt. So I used Food Network’s Cheesecake Bars with a slight change. I like my cheesecake with vanilla wafer crust instead of graham crackers. I added my toppings of bananas, fresh pineapple, and fresh strawberries, and drizzled it all with milk chocolate. I think it’s as close to an original banana split as you can get~without the ice cream! It’s kind of addicting too! Any banana split lover would love this! Banana Split Bars
3 cups crushed Vanilla Wafers
1/4 cup Sugar
1 1/2 sticks melted Butter
24 ounces softened Cream Cheese
1 cup Sugar
2 Eggs
1/4 cup Sour Cream
1 teaspoon Vanilla
1 fresh Pineapple
Fresh Strawberries
2-3 Bananas
Milk Chocolate Chips
1/4 cup Heavy Whipping Cream Place your crushed vanilla wafers in a bowl. Add the sugar and the melted butter. Mix together.
Pat the crust in to the pan, making an even, flat bottom. I used parchment paper here so I can take the bars out of the pan to cut them. It gives a cleaner cut that I like. You can also use foil, or just cut the bars in the pan.
Start your cheesecake batter by mixing together the cream cheese and sugar until creamy and smooth. Add the eggs, sour cream, and vanilla and mix together.
Pour the batter on to the crust and bake in the oven for 25-30 minutes. Let cool and chill until set.
Once your cheesecake is chilled, cut your pineapple, strawberries and bananas.
Scatter the fruit all over the cheesecake. Refrigerate.
Melt the milk chocolate and add warm whipping cream a little at a time until it has a drizzle consistency.
Drizzle the chocolate over the fruit.
Cut in to squares, and enjoy! These bars can be frozen also. When you take them out of the freezer, you can let them defrost in the fridge, or microwave for ten seconds at 50% power.