Banana Cream Cheesecake Recipe

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  • 1
  • 1 ¾ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup butter, melted


  • 1 package (8 ounces) Philadelphia® Cream Cheese, softened
  • ½ cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3 to 4 medium firm bananas, sliced
  • 1 ¾ cups cold milk
  • 1 package (3.4 ounces) instant banana cream pudding mix


  1. In a small bowl, combine cracker crumbs and sugar; stir in butter.
    Set aside ½ 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.
  2. 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.
  3. 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.
  4. Refrigerate for 1-2 hours or until set.

makes 10 servings.

Original Recipe: tasteofhome

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