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Banana Cream Cheesecake Recipe

Banana Cream Cheesecake Recipe

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 YIELD:10 servings


  • 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


  • 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.

Nutritional Facts

1 slice: 436 calories, 24g fat (16g saturated fat), 55mg cholesterol, 405mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g protein.

Reviews for Banana Cream Cheesecake

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sstetzel User ID: 158954 251844
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."

BobbieDMK User ID: 6530336 251712
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???"

tingchau User ID: 8882405 249674
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."

jbicanic User ID: 1201643 217183
Reviewed Jan. 7, 2015

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

bumblebee46 User ID: 5934357 91088
Reviewed Sep. 30, 2014

"Delicious & easy!"

delowenstein User ID: 3766053 76264
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

CorinnaC User ID: 7954834 91085
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."

DenisePCLADY User ID: 7529359 72223
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."

smcknight010509 User ID: 7556650 38650
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 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!"

ppolen User ID: 1614953 22316
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."

dixiegrl User ID: 4569963 68533
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."

ChocolateMudCake User ID: 162783 27412
Reviewed Apr. 12, 2014

"This is the best cheesecake ever!! Easy to make and so delicious! Thank you for sharing!"

janinea User ID: 1135393 72218
Reviewed Feb. 2, 2014

"delicious!!!! easy to make and doesn't take a lot of time"

artyjudy1 User ID: 1383747 38578
Reviewed Jan. 28, 2014

"I think this recipe needs a correction. 8 oz. of Cool Whip may be 2 cups measured, but the recipe says divide an 8 oz. container and fold in two cups, add the rest later, this makes no sense. Either it's one cup and one cup or two 8oz. containers, which would be 2 cups and 2 cups. Usually when I've made other Cool Whip recipes they call for 12 oz. containers which I haven't even been able to find anymore,,so I buy two 8 oz. and use one and a half."

Sandi333 User ID: 6339146 68531
Reviewed Jan. 28, 2014

"goldgal - you use the remaining whipped topping later in the recipe

andrescal98 - must be instant pudding. Cook and serve "sets" as it cools"

goldgal User ID: 6485827 76260
Reviewed Dec. 24, 2013

"1 container is 8oz of whipped topping, why does it say fold in 2 cups of whipped topping then"

andrescal98 User ID: 7449905 68452
Reviewed Oct. 18, 2013

"Hello, I was wondering in this direction "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. " My pudding comes out as liquid instead of soft-set. I don't know what I did wrong. I bought Banana cream pie (Jello) pudding mix but it is not instant it is, cook and serve says that on the box. Please help."

foodz User ID: 4801250 31637
Reviewed Jun. 29, 2013

"I've made this 5 times in the last 3 months. Absolutely delish!!!! Everyone loves it. I use real whipping cream throughout the recipe....if your going to indulge, might as well forget the calorie counting.....GREAT dessert!!!"

kmatos User ID: 6639084 27411
Reviewed Sep. 20, 2012

"Absolutely delicious. So many people I served this to can't wait for me to make it again. Great Recipe!!!!"

anned884 User ID: 6663420 51602
Reviewed Apr. 25, 2012

"I made this for our agency bake off and won first place! Everyone loved it and it was the only dessert with none left over at the end."

cabinfever4 User ID: 1159536 38004
Reviewed Apr. 17, 2012

"Excellent recipe. Goes together easily and taste so good. Served it at Easter, but anxious to make it for summer potlucks. It was definitely a hit. I followed the recipe but used 1/3 less fat cream cheese and frozen whipped topping."

was6ange User ID: 3086523 37977
Reviewed Nov. 15, 2011

"My boys love this recipe. It is so easy my son made it for his friends. Thanks for reposting, my son gave away the copy we had."

was6ange User ID: 3086523 27410
Reviewed Nov. 15, 2011

"My boys love this recipe. It is so easy my son made it for his friends. Thanks for reposting, my son gave away the copy we had."

RenaeR User ID: 4266811 26442
Reviewed Apr. 24, 2010

"A good recipe that goes together fast. Quick, easy, and good! :)"

rudylenak User ID: 3071215 72217
Reviewed Apr. 12, 2010

"Love it"

Sara Irvine User ID: 3889498 22314
Reviewed Apr. 11, 2010

"Great light recipe! FYI, it takes 2 envelopes of the graham crackers to make 1 and 3/4 cups of crumbs. May add fresh strawberries on top next time!"

bigb8460 User ID: 2199699 72216
Reviewed Feb. 18, 2010

"My families favorite pie is banana cream, but not anymore. This is fantastic, easy to make, and a winner. I have made it three times now. I made 3 cheesecakes for a party and this was the first one gone."

niceli User ID: 4491056 38526
Reviewed Dec. 8, 2009

"There were 5 different pies at our Thanksgiving celebration and this one disappeared first. It's a slightly richer take on traditional banana cream pie. Fun and easy to make. Delicious."

was6ange User ID: 3086523 84334
Reviewed Nov. 28, 2009

"I made this for Thxgiving not everyone got a piece, so I am making two more for Sunday dinner tomorrow."

jpvon User ID: 4069979 29381
Reviewed Oct. 19, 2009

"I made this for my husbands birthday ....a Banana Cream Pie lover. He loved this and said it was better than Banana Cr. Pie. I will put this in my favorite recipes.

Try it, it is E-Z and oh so good. It could be made a day ahead ...the flavors just get better and better."

arzelia User ID: 3469524 51601
Reviewed Jan. 7, 2009

"excellent receipe, good for calories and sugar is you use fat free or sugar free cool whip. Thanks for the recipe. rating is 6 - 10."

jackie14095 User ID: 2979855 76259
Reviewed Jul. 12, 2008

"This recipe is great.My husband and his family loves it."

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Wine Pairings

Sweet White Wine

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