Hi Lindsay, My caramel sauce clumped a little :/ I tried to get most of them out before adding the layer to the cheesecake. This looks delicious, I have to make this. I think its like when you make homemade mayonnaise. I make it all the time. It does sound like it might be over baked. Thank you so much for sharing. Just like eating a banana split!! It was very delicious and tasty to have this.Thanks a lot for sharing this. Hi I’m looking for something to make for Canadian thanks giving this weekend for dessert. I’ve never had a cheesecake crack using a water bath. Steps 12-15. It was gone in no time. The cream cheese I buy comes in 8 oz packages, so I use three. Bake the crust for 10 minutes, then set aside to cool. Thank you for this post! Hi Robin, I have no idea, I’ve never made the version with the raw egg! Thanks for reminding me…need to make this NOW! Wow, it looks delicious. There are just my husband and I at home so we couldn’t do a 9×13 as there would be too much leftover. I am very convinced that the cream cheese substitution would also do it justice. It sounds like maybe your oven runs considerably hotter than mine. I’m 46 and my mom and I made a no bake Banana Split “pie” when I was a kid. Now you’ve inspired me to introduce it (new & improved) to my kids! I am here in Canada so do you mean chopped pecans? THANKS TO THE MOON for the recipe! Almost scared to try it out of fear I won’t be able to stop craving, haha. I’ve been meaning to – I have the instant pot and the pan.  Using the oven bag method with the water bath was genius and prevented them from cracking and didn’t get soggy.  Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. I love those chemicals, too. Thanks for making my first cheesecake baking experience a grand slam! http://allykayler.blogspot.com/. This looks so delightful, I can see why you’d get a craving for this every year! No one ate it and I threw it out. However, I have a question for you, Michelle. Beverly, if you are not one to use the regular Cool Whip, there is a ‘Lite’ version of Cool Whip at your nearest grocer’s. Saying cool whip is a chemical is not negative. The recipes are always delicious and show stoppers 🙂 My question is can you make this recipe as mini cheesecakes? Cool Whip topping isn’t available where I live, what should I use? Absolutely Devine dessert. I’m not keen on salt but I do cook with it. Best cheesecake I have ever made! Combined Approach – Bake Then Brown Her version used eggs in the creamy section – very dangerous being a no-bake dessert. This cheesecake looks delicious! STABILIZED WHIPPED CREAM:  Why leave a negative comment on this website where someone worked really hard on this recipe? My husband requests it all the time.Â. I’m a meat eater by nature, I love starch, sugar is my friend as well. I always shudder at the original recipe’s raw eggs, too. Our families have had this many times growing up and we are all still here. Part banana pudding and part icebox cake, it’s a great … And its refrigerated. I blended it all together. Each of layers cake looks nice. I’m sure his friends will devour it. What temp should the filling bake on? Crust: 18 whole graham crackers (but I bought a box of the crumbs), 1-1/2 sticks butter It is gorgeous (and no doubt delicious). Thanks Michelle, making this for New Years eve. . Missy, you and others don’t know what’s in cool whip AND heavy cream. will sure make this recipe. Lol! It’s just meant to use the flavors of a banana split. Simple and easy!!! You’ll see on this recipe that I do state it makes 12 to 16 servings. This looks delicious! I’d check out some other minis of mine for suggestions on baking times. Thanks for sharing your recipe! 13.  I put it in my signature Mock Whip Frosting and in my French Buttercream Frostings to stabilize them from heat. Thanks so much for posting this recipe. Double WOW!!! My mom included. I’m not sure where a s’mores cupcake is showing up, but I’ve re-checked this page multiple times and the only thing I’m seeing are pictures of the banana split dessert. What would the ratios be if I made this in an instant pot sized pan? I had my hubby taste test and he said it was really good. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. Thanks for sharing😊. It’s good stuff! While I struggled with making the caramel…twice! I don’t either, and my kids and be absolutely love it. Any suggestions? What about adding banana flavored pudding (in powder form) to cream cheese/cool whip mixture since sliced bananas can get brown and icky after a day or so. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. 22.  By the way I can’t wait to make the banana split cake for Easter dessert. 16. Oh, I do have one question — you use sugar— is that powder sugar, I think that is what we used. I’m making this for my mother-in-law’s surprise 50th birthday party and I was wondering if I could use strawberry and pineapple ice cream topping or that would be too rich/sweet. It is a beautiful and delicious cheesecake. The print button mainly provides a nice, printable version so that you aren’t printing my entire post. Do you think this recipe will turn out the same if I used a 10in spring foam pan instead of a 9?Â. I am totally going to make it in the summer, when it’s too hot to bake. The crust will usually dry out a bit and if not, it’s fine, just a little bit of a soft crust. It’s for someone else, not me so I cant cut into it. YIKES! 4. Hi Laura, If you do that, it would need to be kept in the freezer, so the fruit would be frozen solid as well. I was just wondering what the calorie content is on this oh so yummy creation? And it is just perfect for summer! I make. Made this today for my husband’s birthday. If you want a nice presentation, I’d suggest trying to freeze it without the toppings and add those before serving. I really want to make this but I don’t see where it says how much cream cheese to use?  Thanks so much! MODERATION is the key. Everyone goes mad for it and never any left.  Still very good. This is the easiest, best tasting dessert. Second time I’ve made it. Making this yumminess for my grandsons birthday party. I am also not a cool whip fan, but there are so many ways around that! It sounds too good not to try. Filling: 2 sticks butter, 2 cups powdered sugar, 2 eggs, 1 tsp vanilla This is the same recipe except we used a mixture of powdered sugar, melted butter, and raw egg in place of the cream cheese layer. Perfect for summer entertaining. I also use Dream Whip for the topping rather than Cool Whip. Line crust in 9×13 inch pan (per recipe, but I put it in my biggest lasagna pan). I made your turtle cheesecake this past week for a friend’s birthday and it turned out amazing. Looks perfect! It turn out perfect. No, I don’t use a water bath with minis. Hi Sue, You could definitely make this the night before for lunch the next day. Can this be constantly refrigerated? and the Cool Whip and also put my bananas in the drained pineapple juice as I had done when making the original with the raw eggs. If not, how much is the equivalent to the 8 graham crackers? Thank you! Exactly my idea of heavenly food. This looks so dam good!! Perhaps I’m doomed but on occation I have used canned strawberries when I had a craving but fresh berries were not in season. Body builders  many times consume raw eggs. A better article would be how to pick the best pastry and dessert already made at the store. Its a Desert not a main course and you don’t eat it EVERYDAY fool!!!!!! Here’s the caramel sauce recipe on its own with a video where I show the whole process. You could definitely substitute pudding but I would give it a try once to see how you like it. I’m not much of a baker, but this recipe looks easy enough. I know it’s a lot of work. My friends love it. Cool Whip is probably the least of the bad things we consume and whipping cream as mentioning earlier isn’t going to help. Great recipe- thanks for sharing! I haven’t yet, as I’ve not found it available in stores, so I can’t say how good it is or good not. You could do it as minis, I just haven’t done it myself to say what exact measurements of things should be. I don’t remember this happening last time but it could have. I usually cover with plastic wrap to keep in the fridge, then top with the cherries right before serving. Your recipes look amazing and I love the weekly scripture. Please let me know! Do you by chance have a basic or classic cheesecake recipe? I’m not a vegetarian, there for I don’t frequent those sites.  I hope that my crust is not spoiled. I do however use a different caramel recipe though. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. My family recipe calls this “Santa’s Snow Delight” aka Santa Claus cake. I am asked to fix one often now even for no occasions. Hi Alice, I don’t think that this would freeze well. Ex. I’ve loved banana split cake for many years…it was introduced to my family by an aunt who lived in the “city”. I’ve made this dessert years ago always remembered the powdered mess seemed like lots of work but tonight it was so simple each step you provided made this dessert a pleasure to make without the powdered sugar everywhere, I absolutely love this recipe! Hiiii, was curious if the Bananas turn brown in this dessert. O.M.G!!!! I make it with instant vanilla pudding instead of Cool Whip. I made this for a family birthday party and it was perfect!!! i need a cheesecake for an upcoming birthday and this might just be it! It such a cool and refreshing dessert! I have made this cake multiple times. Enjoy your dessert! Can you please compare this recipe with the Turtle Brownie Cheesecake. I love Cool Whip. Hi Denys, They do not since they are covered and don’t come in contact with the air! otherwise the recipe was EASY and all the ingredients are great so there shouldn’t be a reason why it won’t turn out yummy! Thank you for sharing! I always enjoy hearing about more natural products. It’s combined with brown sugar, vanilla and your usual ingredients for a silky-smooth filling. Sure, you just may want to adjust ingredients or baking time. By the way..love your site. It’s the third ingredient under “filling”. I prob don’t need to mix the flour with the half of the tipping either? My method will reduce a quart of goat's milk down to a half cup in less than an hour, concentrating its flavor and consistency. Here’s the caramel sauce with a video showing how to make it. I made this today. As everyone was away from home. If you can help it let it sit for more than 4 hours. Yummy! The cheesecake filling has a layer of caramel with more pecan chips mixed in, a layer of chocolate and then a creamy brown sugar cheesecake. Sometimes cheesecakes turn out fine without one, but I often find that they brown a lot around the edges, crack as they cool and fall in the center. One of my favorites! I made this for my son-in-law. Tasted incredibly good!                           From my own personal experience I just made this recipe and stuck it in the refrigerator, will see how it tastes tomorrow.. but I was shocked of HOW MUCH i made with that recipe! Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. Never did this – thanks for your help. also can you please update the recipe to include all the tips from other comments? . Why is it called that? Thanks for listening…I enjoyed reading and looking at this dessert. Lol. I hope that helps! I am organic and mostly vegetarian, but I love looking at websites like this one, and drool. Hi Barbara, I don’t have a banana split dessert with pudding, but I do have another no bake dessert with layers of chocolate and vanilla pudding: https://www.browneyedbaker.com/mountain-mama-icebox-cake/, Hi, I believe it was roughly 1 1/2 cups of caramel inside the cheesecake.   I made two of these scrumptious turtle cheesecakes for my daughter in laws baby shower and everyone loved it! MichelleÂ. Everyone agreed that  EXCEPT… the eggs weren’t heated like a custard, and this dessert isn’t baked, so they’re just in there, raw. ?Thank for the great recipe..I may have to make a smaller pan for me but I am sure going to try it…. You’ve heard me say it before and I’ll say it again – Challenge Butter is a wonderful, high quality butter that is perfect for baked goods. If so how do you convert it to minis? Guess I cant add a picture to the comment? 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