Banana Cream Cheesecake
Here is a lovely company dessert that can be made a day or two in advance. This banana cream cheesecake is the perfect finale to any meal. —Margie Snodgrass, Wilmore, Kentucky
Servings: 10 yield(s)
Ingredients
  • 1¾ cup graham cracker crumbs
  • ¼ cup sugar
  • ½ cup butter, melted
    • Filling
  • 8 oz cream cheese, softened
  • ½ cup sugar
  • 8 oz frozen whipped topping, thawed, divided
  • 3-4 medium firm bananas, sliced
  • 1¾ cup cold milk
  • 3.4 oz instant banana cream pudding mix
Instructions
  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.