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Banana-Cream Cheesecake


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  • 1 pkg. (2-layer size) white cake mix, divided
  • 4 eggs, divided
  • 3 Tbs oil
  • 2/3 cup packed brown sugar, divided
  • 2 bananas, sliced
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 Tbs lemon juice
  • 1-1/2 cups milk
  • 1-1/2 cups thawed COOL WHIP Whipped Topping


Servings 1


Step 1

HEAT oven to 300ºF. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13x9-inch baking pan; top with bananas.

BEAT cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be very thin.) Pour into crust.

BAKE 45 to 50 to min. or until center is almost set. Cool. Refrigerate 4 hours. Top with COOL WHIP. Refrigerate leftovers

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