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Banana Cream Cheesecake

Banana Cream Cheesecake

Banana Cream Cheesecake

Banana Cream Cheesecake


1-3/4 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter, melted


1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 carton (8 ounces) frozen whipped topping, thawed, divided

3 to 4 medium firm bananas, sliced

1-3/4 cups cold milk

1 package (3.4 ounces) instant banana cream pudding mix


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.

Yield: 10 servings.

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