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Banana Cream Cheesecake

Banana Cream Cheesecake
"This lovely company dessert can be made a day or two in advance," suggests Margie Snodgrass of Wilmore, Kentucky.
10 ServingsPrep: 25 min. + chilling

Ingredients

  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 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

Directions

  • 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
© Taste of Home 2013

2 of 2

Banana Cream Cheesecake (continued)

Directions (continued)

  • mixture. Refrigerate for 1-2 hours or until set. Yield: 10 servings.
Nutrition Facts: 1 serving (1 slice) equals 436 calories, 24 g fat (16 g saturated fat), 55 mg cholesterol, 405 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013