Banana Cream Cheesecake

“Here is a lovely company dessert that can be made a day or two in advance. This banana cream cheesecake is the perfect finale to any meal.” —Margie Snodgrass, Wilmore, Kentucky

Banana Cream CheesecakePhoto: Taste of Home
Banana Cream Cheesecake
Banana Cream Cheesecake
Servings Prep Time
10servings 25minutes + chilling
Servings Prep Time
10servings 25minutes + chilling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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.
  2. 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.
  3. 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.
Recipe Notes

Nutrition Facts
1 slice: 436 calories, 24g fat (16g saturated fat), 55mg cholesterol, 405mg sodium, 51g carbohydrate (36g sugars, 1g fibre), 5g protein.