Ingredients for Banana Cream Cheesecake
- 1 (18 1/4 ounce) package yellow cake mix
- 4 large eggs
- 1/3 cup vegetable oil
- 5/6 cup packed light brown sugar
- 2 large firm ripe bananas, sliced
- 16 ounces cream cheese, softened
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1 (1.8 ounce) envelope Dream Whip whipped topping mix
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How to Make Banana Cream Cheesecake
- Preheat oven to 300°F (150°C).
- In a medium bowl, reserve 1 cup of dry yellow cake mix. Set aside.
- In a large bowl, combine the remaining cake mix (approximately 2 cups), 1 large egg, 1/3 cup vegetable oil, and 1/3 cup packed light brown sugar. Mix until crumbly.
- Press the crumb mixture evenly into the bottom and up the sides (about ¾ of the way) of a greased 13x9 inch baking pan.
- Arrange sliced bananas evenly over the crust.
- In a large mixing bowl, beat 16 ounces (2 packages) of cream cheese with 1/2 cup packed light brown sugar until smooth and creamy.
- Add 3 large eggs, one at a time, beating well after each addition.
- Gradually add the reserved 1 cup of dry cake mix, mixing until just combined.
- Reduce mixer speed to low. Slowly add 1/2 cup milk and 1 tablespoon of lemon juice, mixing until smooth.
- Pour the cheesecake batter over the banana layer.
- Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly. (The center will firm up as it cools.)
- Let the cheesecake cool completely in the pan on a wire rack.
- Once cooled, spread your favorite whipped topping (or make your own!) over the cheesecake.
- Chill in the refrigerator for at least 4 hours before serving. Store leftovers in the refrigerator or freeze covered with foil.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
775g
Fat
597g
Carbs
79g
