Comida Kraft
Recipe Box

Banana-Cream Cheesecake

Banana-Cream Cheesecake is rated 3.938775510204082 out of 5 by 98.
Prep Time
15
min.
Total Time
5
hr.
5
min.
Servings

24 servings, 1 piece each

This creamy banana cheesecake has stronger than usual cake credentials; both crust and filling are made with cake mix!

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What You Need

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Make It

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  • Heat oven to 300ºF. Reserve 1 cup 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 greased 13x9-inch baking pan; top with bananas.
  • Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be very thin.) Pour into crust.
  • Bake 45 to 50 to min. or until center is almost set. Cool. Refrigerate 4 hours. Top with COOL WHIP. Refrigerate leftovers.

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.

Note

Wrap leftovers in foil. Freeze. When ready to serve, thaw in refrigerator.

Special Extra

Cut an additional banana into 24 slices just before serving. Place 1 slice on top of each serving for garnish.

Servings

  • 24 servings, 1 piece each

Nutritional Information

Serving Size 24 servings, 1 piece each
AMOUNT PER SERVING
Calories 240
Total fat 12g
Saturated fat 6g
Cholesterol 60mg
Sodium 240mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 20g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from After reading reviews, made this but being health conscious, used fat-free cream cheese, added a... After reading reviews, made this but being health conscious, used fat-free cream cheese, added a splash of Kahlua, a hint of nutmeg and about a 1/2 tsp of cinnamon. Was not impressed 4 hours later, but 24 hours later is another story. The banana taste came through despite the non-fat cream cheese and it tasted almost like these banana split bars my mom used to make. I recommend the above additions for a slight "kick" and leaving it overnight before the first taste-test. Thanks, Kraft!
Date published: 2010-02-09
Rated 1 out of 5 by from I prepared this dessert for my husband and visiting son for an after-supper treat, making only one... I prepared this dessert for my husband and visiting son for an after-supper treat, making only one change in the recipe: I omitted the bananas since my husband can no longer eat them without an upset stomach. I am disappointed to report that NOT ONE OF US liked this cake! And to me, the cake tasted like raw cake mix. So that recipe went into the recycling bin, and the cake into the garbage! Next!
Date published: 2008-09-27
Rated 5 out of 5 by from What an unusual but simple way to make a cheesecake crust! What an unusual but simple way to make a cheesecake crust! Next time I make I'll probably slice the bananas a little thinner so they will cover more area. I have not always been a fan of bananas, and I usually don't like banana desserts, but I loved this! It does make too much for just two people so I had to bring some in to work to share. Got good reviews from hubby and co-workers too!
Date published: 2009-03-23
Rated 4 out of 5 by from I made this for my family and doubled the bananas. I made this for my family and doubled the bananas. Had to bake it much longer than the recipe called for and didn't think it was very good -- I actually threw the recipe away. However, my family dug it out of the fridge the next night and LOVED it. The flavors were much stronger and they emptied the cake pan. I will definitely make it again, but not eat it until day 2!
Date published: 2008-09-23
Rated 5 out of 5 by from This if a Fabulous recipe. This if a Fabulous recipe. I made this for a birthday treat, it was so delicious my daughter ask for to have it made for her birthday cake. This recipe was so easy I have made it several times. Once I forgot the bananas, I topped it with strawberries, banana slices and whipped cream, nobody even knew I left anything out. Thanks so much for sharing this recipe.
Date published: 2008-10-08
Rated 4 out of 5 by from Took this to a dinner party and someone said it was "stupid good". Took this to a dinner party and someone said it was "stupid good". Several reviewers mentioned a lack of banana flavor so I used 2 1/2 bananas on the bottom then a half on top of the cool whip and it had plenty of flavor. Only problem was that it seemed too soft in the middle. Not sure if it's supposed to be pudding like or if it needed to be baked longer.
Date published: 2011-10-25
Rated 4 out of 5 by from I made this as a dessert over the weekend for a group of people to enjoy after a chili cook-off. I made this as a dessert over the weekend for a group of people to enjoy after a chili cook-off. It was cool, sweet and creamy ... just what the occasion called for! I was hoping it would be firm enough to be enjoyed as a "finger dessert," but it definitely requires/deserves a plate and fork. I'll definitely make this again!
Date published: 2008-09-03
Rated 3 out of 5 by from Really easy to make, only thing I would recommend is to plan on using it all up the same day you... Really easy to make, only thing I would recommend is to plan on using it all up the same day you make it. The bananas tend to turn rubbery after it has been in the refrigerator overnight. Otherwise it has a great flavor. I would use this crust and the cheesecake part alone as well. Probably would be good with cherries.
Date published: 2008-09-11
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