Recipe: Banana Cream Cheesecake

This has got to be one of the best recipes I have ever had. Several years ago a friend made it for a party we hosted and I fell in love with it. It just hits the spot. This particular one in the picture I made in a springform pan, but you could use a regular pie pan as well. It was a hit at our youth leaders Christmas party! I shared it with my dad and he made it last week and my sister said it was awesome.

(Printable Recipe)

Ingredients

• 1-3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 3 to 4 medium firm bananas, sliced
• 1-3/4 cups cold milk
• 1 package (3.4 ounces) instant banana cream or vanilla pudding mix

Directions

• 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.
• 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. Yield: 10 servings.

With Joy UNquenchable,