Banana Cream Cheesecake

Banana Cream Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-¾

    cups graham cracker crumbs

  • ¼

    cup sugar

  • ½

    cup butter, melted

  • FILLING:

  • 1

    package (8 ounces) Philadelphia® Cream Cheese, softened

  • ½

    cup sugar

  • 1

    carton (8 ounces) frozen whipped topping, thawed, divided

  • 3 to 4

    medium firm bananas, sliced

  • 1-¾

    cups cold milk

  • 1

    package (3.4 ounces) instant banana cream pudding mix

Directions

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. Yield: 10 servings.


Nutrition

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