Banana Cream Cheesecake – a delicious recipe with graham cracker crumbs, sugar, butter, cream cheese, sugar, frozen whipped topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, combine cracker crumbs and sugar; stir in butter.
2
Set aside 1/2 cup for topping.
3
Press remaining crumb mixture onto the bottom and up the sides of a greased 9-inch springform pan or 9-inch square baking pan.
4
Bake at 350F for 5-7 minutes.
5
Cool on wire rack.
6
In a mixing bowl, beat cream cheese and sugar until smooth.
7
Fold in 2 cups of whipped topping.
8
Arrange half of the banana slices in crust; top with half of the cream cheese mixture.
9
Repeat layers.
10
In a bowl, beat milk and pudding mix until smooth; fold in remaining 1/4 cup of whipped topping.
11
Pour over cream cheese layer.
12
Sprinkle with reserved crumb mixture.
13
Refrigerate for 1-2 hours or overnight.
760
kcal
Calories
45
g
Fat
69
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 ¾ cups graham cracker crumbs, ¼ cup sugar, ½ cup butter or ½ cup margarine, melted, 1 (8 ounce) package cream cheese, softened, and more.
Yes, Banana Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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