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

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4.5 32 31
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Here is a lovely company dessert that can be made a day or two in advance. It's the perfect finale to any meal. —Margie Snodgrass, 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 slice: 436 calories, 24g fat (16g saturated fat), 55mg cholesterol, 405mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g 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

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
(31)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
sstetzel
Reviewed Jul. 25, 2016

"BobbieDMK you're only left with a half cup of whipped topping to add to the pudding mixture.

8 oz of whipped topping actually yields 3 cups in volume."

MY REVIEW
BobbieDMK
Reviewed Jul. 22, 2016

"I don't see how you start with 8 oz of whipped topping, add 2 cups to the cream cheese mixture and then later add the remaining to the pudding? How does 8 oz stretch that far???"

MY REVIEW
tingchau
Reviewed Jun. 21, 2016

"This was a hit! Everyone said it was delicious. I used vanilla wafers instead of the graham crackers and it turned out awesome. I also put the wafers in my ninja so it wouldn't be as clumpy. I didn't want it to be too sweet so I used less sugar than the recipe called for."

MY REVIEW
jbicanic
Reviewed Jan. 7, 2015

"Excellent!! Made it for both Thanksgiving and Christmas. Everyone loved it!"

MY REVIEW
bumblebee46
Reviewed Sep. 30, 2014

"Delicious & easy!"

MY REVIEW
delowenstein
Reviewed Sep. 27, 2014 Edited Sep. 28, 2014

"This is the first time I prepared this recipe! I DID use 1/4 cup cinnamon-sugar with the graham cracker crumbs and I did use the 1/2 cup melted butter! I DID use 1 9"springform pan-I did not grease the pan, but I DID bake the crust for 5 minutes!

I added 1 tsp. vanilla extract to the cream cheese and sugar which I'd
beaten 5 minutes on medium speed. I DID use the measurements for the whipped topping and the 4 bananas, sliced (they were firm) and I used the amount of milk called for-I had combined WHOLE milk with balance of 2% milk to equal 1-3/4 cups! I was fortunate to have the banana cream pudding mix (Instant) and I layered 1/2 the banana layers in the crust, topped with 1/2 of cream cheese mixture and repeated the layers, then prepared the pudding with the milk. I folded 2 cups of the whipped topping into cream cheese mixture and I folded balance of the whipped topping into the pudding mixture, poured over the cream cheese layer and sprinkled with reserved crumbs. I did allow this dessert to remain in refrigerator until completely set! I plan to use it for one of the departments at the local hospital where I volunteer! I had
needed a banana recipe for the Cook's Corner Recipe Ingredient Challenge for this week, so I decided to test this recipe out! I am sure that it will be a recipe for me to use time and again! Thank you, Margie Snodgrass, for sharing your recipe! delowenstein P.S. This cheesecake IS delicious! I allowed the cheesecake to keep chilled at least overnight and on 9/28/14, I used a sharp chef-style knife and a serrated pie server to slice this cheesecake. The filling WAS soft, BUT the slices stayed
intact!"

MY REVIEW
CorinnaC
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
DenisePCLADY
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
smcknight010509
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
ppolen
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."

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