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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


  • 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

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.


  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.

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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.

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.

Reviewed Apr. 12, 2014

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

Reviewed Feb. 2, 2014

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

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.

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