Banana Cream Cheesecake Recipe

 If you need to make a dessert in advance, this Banana Cream Cheesecake is for you! You can make it up to 2 days in advance and your guests will love it!

Serves: 10

Banana Cream Cheesecake Recipe

20 minPrep Time

7 minCook Time

27 minTotal Time

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Ingredients

  • 1 3/4 cups of graham cracker crumbs
  • 1/4 cup of sugar
  • 1/2 cup of butter, melted
  • Filling
  • 1 package (8 ounces) of cream cheese, softened
  • 1/2 cup of sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3 to 4 bananas, sliced
  • 1 and 3/4 cups cold milk
  • 1 package (3.4 ounces) instant banana cream pudding mix

Instructions

  1. In a small bowl, combine graham cracker crumbs and sugar; stir in butter.Press the crumb mixture onto the bottom and up the sides of a greased 9 inch round baking pan. Bake at 350° for 5-7 minutes and let cool.
  2. In a small bowl, whisk milk and pudding mix until combined. Let stand for 2 minutes in the refrigerator.
  3. In a large bowl, beat cream cheese and sugar until smooth. Fold in 1/2 of the whipped topping and the pudding.
  4. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
  5. Pour the rest of the whipped topping on top and spread smooth. (Or you can add 2 tablespoons of whipping cream on top of each piece)
  6. Refrigerate for 1-2 hours or until set. Serves 10.
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http://www.sixsistersstuff.com/recipe/2015/03/banana-cream-cheesecake-recipe/

 

 

 

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34 Responses to “Banana Cream Cheesecake Recipe”

  1. Josephine
    I live in Sydney, Australia and I love your recipes, but there are some ingredients that we can't purchase here. Like for instance the graham crackers, frozen whipped topping and banana pudding. What can I use in place of these ingredients? I know I can replace the crackers with another type of sweet coffee biscuit, but can I use regular thickened cream, whipped for the frozen seeing that you have to thaw this topping. And as for the pudding mix we can only get vanilla and chocolate, so I feel sure I could use a vanilla pudding even if it doesn't have quite the same depth of flavour as a banana pudding. I really just want to reassure myself on these replacements. Other than these queries I'd like to congratulate you beautiful girls on a wonderful recipe site. Thank you.
    • Hi Josephine, this will be tricky without all of the ingredients available to you in Australia. You could use crushed vanilla wafers in place of the graham crackers (if you have those). Your vanilla pudding would be your best bet in place of the banana pudding. You could try using thickened cream in place of the cool whip topping. You may need to sweeten it a little with sugar. I hope this all works for you. We have only made this as directed on the recipe. Thanks for visiting our blog from Down Under! :)
      • Siobhan
        I am from ireland and what I use instead of graham crackers is digestive buscuits. For the banana pudding, packet of angel delight banana flavour. Whipped topping would be something like Birds dream Topping which also comes in a pack. My friends who were living in aurstralia were normally able to pick these up in an irish or english shop over there. I hope this helps and good luck with the pie :)
    • This recipe only fills a 9 inch round pie baking dish. I'm not sure if doubling will be enough. If doubling doesn't give you enough crust for the bottom of the pan, you could triple it before cooking the crust. Then triple the rest of ingredients as well (only if needed).
  2. Bethany R.
    This has become a favorite with my friends, they think it's better than Marie calendars! It's not really a cheesecake consistency more just banana cream pie, and I use vanilla wafers for the crust instead of graham crackers and it's sooooo amazing! Love love love and especially like that you can put his together the night before.
    • This is the Jello pudding mix that we use. It comes in a 3.4 ounce box. http://www.target.com/p/jell-o-instant-banana-cream-pudding-pie-filling-3-4-oz/-/A-12985624 The 3.4 ounce box says it makes 4 (1/2 cup) servings. The 5.1 ounce box makes 6 (1/2 cup) servings. So if all you can find is the 5.1 ounce box, use 2/3 of the package.

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