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Banana Cream Cheesecake


A Taste of Home recipe. Yum for guests. Can be made a day or two ahead for party ease. Also freezes well.

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Rate this recipe 4.7/5 (28 Votes)


  • 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
  • Read more:


Preparation time 20mins
Cooking time 120mins
Adapted from


Step 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.

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.

Nutritional Facts: 1 serving (1 slice) equals 436 calories, 24 g fat (16 g saturated fat), 55 mg cholesterol, 405 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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