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Banana Cream Cheesecake Recipe
Banana Cream Cheesecake Recipe photo by Taste of Home

Banana Cream Cheesecake Recipe

Publisher Photo
"This lovely company dessert can be made a day or two in advance," suggests Margie Snodgrass of Wilmore, Kentucky.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 10 servings

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

Nutritional 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.

Directions

  1. 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.
  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. Refrigerate for 1-2 hours or until set. Yield: 10 servings.
Originally published as Banana Cream Cheesecake in Taste of Home February/March 2000, p18

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Banana Cream Cheesecake

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 25, 2014

why is my cake still runny after staying in the fridge for 10 hours? I wish someone can tell me why.

MY REVIEW
Reviewed Aug. 17, 2014

I have made this for years... You can put it in a prepared graham crust if you don't want to make a crust and this is great for when you need to take something somewhere and you don't have to worry about your pan. You can also buy instant cheesecake pudding mix.

MY REVIEW
Reviewed Jul. 29, 2014

I thought this was delicious and the store didnt have any banana cream pudding so I went with Vanilla. It was out of this world and my husband loved it(it was his birthday "cake") He told me to make more.lol. I will be making it again this weekend, this time I am making double. I have to say my favorite part was the crust, I baked it a little longer and it was soooo yummy!

MY REVIEW
Reviewed May. 26, 2014

Very delicious but doesn't quite qualify as a cheesecake--it's more of a banana cream pie with some cheesecake added (you can't even taste the cheesecake part). Next time, I'll probably just make a banana cream pie.

MY REVIEW
Reviewed May. 1, 2014

Mmm, delicious! I wouldn't recommend making it more than one day ahead though because the bananas will darken. I have also used vanilla pudding mix, just as delicious.

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