Unroll piled phyllo dough onto a work surface. Place your cheesecake, banana's and melted butter with a pastry brush near by. In the lower center of phyllo dough, place a heaping tablespoon of cheesecake, then a slice of banana set upright. Repeat the process 2 more times ending with a banana.
Roll 3 sheets of phyllo dough over cheesecake and bananas. After rolling once, fold in edges, like an egg roll or burrito. Fold in edges and then continue to roll all the way up. Seal edges with melted, unsalted butter and a pastry brush.
Place completed roll in an airtight plastic container Repeat with remaining sheets of phyllo dough, cheesecake and bananas to make 4 large rolls. Rolls will be approximately 1 1/2-2 inches thick (a little larger than the banana slice) and 4-5 inches long. They do not need to be a super tight fit, but don't make them too slack either.
Separate completed rolls with parchment or wax paper. Place in the freezer for 2 hours.
Twenty minutes before serving, heat vegetable oil in large saucepan with high sides to prevent spitting oil and injuries. Heat oil over high.
When oil is sufficiently heated, carefully place 2 frozen rolls into the oil. Only do two at a time to not "crowd the pan". Gently turn in the oil until all sides are a golden brown, approximately 2-3 minutes. Remove to a paper towel lined plate and repeat with remaining frozen rolls.
To plate, slice roll in half. Drizzle honey equally over rolls, top with whipped cream and vanilla bean ice cream.
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