- 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
- 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 mixture. Refrigerate for 1-2 hours or until set. Yield: 10 servings.
Reviews forBanana Cream Cheesecake
"I have made this 4 times now and it is always a big hit. It looks exactly like the photo when I slice it. The only change I make is the amount of milk I use. The very first time I made it using 1-3/4 cups as the recipe states; it was set, but a little on the soft side so my slices were just a little messier. So now I use only 1-1/2 cups of very cold whole milk and it sets a little firmer and always slices beautifully! This was our Thanksgiving dessert this year. DELICIOUS!!!"
"It came out beautifully!! Followed the recipe as written. It looked just like the picture and everyone (including myself) thought it was delicious!! Can't wait to make it again...and again!!"
"Great recipe! It looked just like the photo when I took it out of springform pan and cut into it. I didn't fold in whipped topping, however. I just used low setting on beater to get everything really smooth. I also just used two bananas. Turned out perfect."
"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."
"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???"
"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."
"Delicious & easy!"
"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'dbeaten 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 hadneeded 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 stayedintact!"