Banana Cream Cheesecake
“Here is a lovely company dessert that can be made a day or two in advance. This banana cream cheesecake is the perfect finale to any meal.” —Margie Snodgrass, Wilmore, Kentucky
| Servings | Prep Time |
| 10servings | 25minutes + chilling |
| Servings | Prep Time |
| 10servings | 25minutes + chilling |
Ingredients
- 1-3/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter melted
- FILLING:
- 1 package cream cheese softened, 8 ounces
- 1/2 cup sugar
- 1 carton frozen whipped topping thawed, divided, 8 ounces
- 3 to 4 medium firm bananas sliced
- 1-3/4 cups cold milk
- 1 package instant banana cream pudding mix 3.4 ounces
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Recipe Notes
Nutrition Facts
1 slice: 436 calories, 24g fat (16g saturated fat), 55mg cholesterol, 405mg sodium, 51g carbohydrate (36g sugars, 1g fibre), 5g protein.
