This creamy banana cheesecake has stronger than usual cake credentials; both crust and filling are made with cake mix!
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix, divided
4 egg s, divided
3 Tbsp. oil
2/3 cup packed brown sugar, divided
2 banana s, sliced
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. lemon juice
1-1/2 cups milk
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
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.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.
Wrap leftovers in foil. Freeze. When ready to serve, thaw in refrigerator.
Cut an additional banana into 24 slices just before serving. Place 1 slice on top of each serving for garnish.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 piece each
* 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.