Banana Cream Cheesecake Recipe
This Banana Cream Cheesecake Recipe is so easy to make and the perfect summer dessert. It comes together in a few minutes and stores nicely in the fridge.
Serving10 people
Ingredients
- 1¾ cup graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
Filling:
- 1¾ cup milk
- 1 (3.4 ounce) package instant banana cream pudding mix
- 8 ounces cream cheese, softened
- ½ cup sugar
- 8 ounces cool whip, divided
- 4 bananas, sliced
Instructions
- Heat oven to 350 degrees.
- In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter.
- Press the crumb mixture into the bottom and up the sides of a greased 9 inch round baking pan.
- Bake for 5-7 minutes and let cool.
- In a small bowl, whisk milk and pudding mix until combined. Let stand for 2 minutes in the refrigerator.
- In a large bowl, beat cream cheese and sugar until smooth.
- Fold half of the Cool Whip and all of the pudding mixture into the cream cheese mixture.
- Arrange half of the banana slices onto the crust; top with half of the cheese cake mixture. Repeat with another layer of bananas and cheese cake mixture.
- Pour the rest of the Cool Whip on top and spread smooth. (Or you can add 2 Tablespoons of whipping cream on top of each piece)
- Refrigerate for 1-2 hours or until set.
Notes
- A round glass pie baking dish will also work for this recipe.
Nutrition
Calories: 381 kcal · Carbohydrates: 55 g · Protein: 5 g · Fat: 17 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 45 mg · Sodium: 374 mg · Potassium: 337 mg · Fiber: 2 g · Sugar: 38 g · Vitamin A: 548 IU · Vitamin C: 4 mg · Calcium: 124 mg · Iron: 1 mg