Banana-Cream Cheesecake

READY IN: 1hr
Recipe by senseicheryl

I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.

Top Review by Chef Leenda

I made this and accidentally used regular sugar in the crust which was good. Also, with the leftovers, I sprinkled coconut on top of the whipped topping. It was GREAT! It would probably also be good with chopped pecans on top (instead of the coconut). Easy and delicious!

Ingredients Nutrition

  • 1 (18 1/4 ounce) package white cake mix, divided
  • 4 eggs, divided
  • 3 tablespoons oil
  • 23 cup brown sugar, packed, divided
  • 2 bananas, sliced
  • 2 (8 ounce) packages cream cheese, Philadelphia, Softened
  • 2 tablespoons lemon juice
  • 1 12 cups milk
  • 1 12 cups whipped topping, Cool Whip, thawed

Directions

  1. Preheat oven to 300 degrees. Reserve 1 cup of the 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 a greased 13 x 9-inch baking pan; top with bananas.
  2. Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 minute. Blend in milk (batter will be thin). Pour into crust.
  3. Bake 45 to 50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping, Refrigerate leftovers (if there are any).

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