Tuesday, July 8, 2014

Banana Cream Cheesecake Recipe

Banana Cream Cheesecake Recipe 

Banana Cream Cheesecake Recipe  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 ½ 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.    Note: makes 10 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:


  1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside ½ 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.

 

Note: makes 10 servings.