Hello, friends! I am so excited to be sharing another delicious recipe in collaboration with Smucker's today! I was given the assignment to come up with some recipes using their line of ice cream sundae toppings, but I decided to think outside the box, and come up with desserts that use these toppings while not actually involving ice cream. Oh yes. Let's get creative! My first recipe was these Ice Cream Sundae Cupcakes, and my latest creation is these mini cheesecakes inspired by a banana split. Time to go shopping at Kroger!
These scrumptious little treats are made of a chewy brownie crust topped with fluffy banana cheesecake, and drizzled with Smucker's Hot Fudge sauce. I decided to top mine with whipped cream, maraschino cherries, and sprinkles, but the sky is the limit! You can decorate these any way you'd like. If you're wanting a more traditional banana split flavor, Smucker's also offers Strawberry and Pineapple fruit toppings! How cute would it be to put three cheesecakes in a row and alternate toppings, banana split style? With all these choices, it's beyond easy to make any day a #SundaeFundae!
In my opinion, you can't ever go wrong with chocolate, so that's what I stuck with! I was really impressed by how well the texture of the Smucker's Hot Fudge topping held up on the cheesecakes. Had I made a traditional topping with just melted chocolate, the top layer would have gotten rock solid after a short time in the fridge, making this a bit problematic and probably not entirely pleasant to eat. The hot fudge topping, however, thickened in the fridge but stayed smooth and soft, making it perfect for this recipe!
This yummy dessert is actually much easier than it looks, and so much fun to make! The best part is that you can either make a dozen cupcake-sized cheesecakes, 4 mini cheesecakes, or just one large one. It's up to you! The cupcake cheesecakes are especially perfect for parties and get-togethers… just lay out the plain cheesecakes and several Smucker's ice cream toppings, and let people decorate their own! I can't wait to see how y'all personalize your cheesecakes! Happy baking!
- 1 pouch snack-size brownie mix, plus water, oil, and eggs called for on package
- 1 ripe banana, mashed
- 1 tablespoon brown sugar
- 12 oz cream cheese {1½ packages}
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-3 tablespoon rainbow sprinkles
- For topping: Smucker's Hot Fudge topping, sprinkles, maraschino cherries, whipped cream
- Preheat the oven to 325F, and spray the pans with nonstick spray.
- Prepare the brownie mix according to package directions, and split it evenly amongst the 4 pans. Cook brownie for about 15 minutes. You don't want the brownie to be cooked all the way, as it will cook some more as the cheesecake bakes!
- While the brownie cooks, prepare the banana cheesecake. In a small saucepan, combine the mashed banana and brown sugar, and cook on medium-low until the banana is very soft and creamy, and the sugar is caramelized. Let mixture cool completely.
- Meanwhile, in the bowl of a stand mixer, beat the cream cheese until light and fluffy. Add in the sugar and beat well, then add in the eggs, one at a time. Finally, add in the cooled banana mixture. If desired, use a spatula to gently mix in the sprinkles.
- Raise the oven temperature up to 350F. Divide the banana cheesecake batter evenly amongst the pans, and bake for 25-30 minutes, until cheesecake is set and the middle no longer jiggles. Let cheesecakes come to room temperature, then refrigerate overnight so that they can solidify.
- When ready to serve, top the cheesecakes with Smucker's hot fudge topping, sprinkles, whipped cream, and maraschino cherries. Enjoy!
In accordance with the FTC Guidelines, I am disclosing that I received compensation from Smucker’s for my time and participation. Although I have material connection to Smucker’s, any publicly stated opinions of their products remains my own. Recipe is an original creation of Valentina Celant at TheBakingFairy.net.
Sarah @ Sarah Cooks the Books says
Oh, man, these look delicious. As if I needed another reason to eat cheesecake -- just make it mini!
Thalia @ butter and brioche says
Loving all the sprinkle action going on in these cakes. They look super delicious and fun.