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.
Servings: 10 people
- 1¾ cup graham cracker crumbs
- ¼ cup sugar
- ½ cup butter melted
- 1¾ cups 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
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.
Calories: 381kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 374mg | Potassium: 337mg | Fiber: 2g | Sugar: 38g | Vitamin A: 548IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 1mg