Ingredients for Banana Cream Cheesecake
- 1 (18.25 ounce) package yellow cake mix, divided
- 3 large eggs, divided
- 1/3 cup vegetable oil
- 1 cup granulated sugar, divided
- 2 bananas, sliced
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 1/2 cup milk
- 8 ounces frozen whipped topping, thawed
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How to Make Banana Cream Cheesecake
- Preheat oven to 300°F (150°C).
- Reserve 1 cup of the dry yellow cake mix.
- In a large bowl, combine the remaining cake mix with 1 large egg, 1/3 cup vegetable oil, and 1/3 cup granulated sugar. Mix with an electric mixer until well combined.
- Press the mixture into the bottom and 1 inch up the sides of a greased 13x9 inch baking pan.
- Arrange sliced bananas evenly over the cake mix crust.
- In a separate bowl, beat 8 ounces of cream cheese and 2/3 cup granulated sugar with an electric mixer until smooth and creamy.
- Add the reserved 1 cup of cake mix, 2 large eggs, and 1 tablespoon of lemon juice to the cream cheese mixture.
- Beat for 1 minute until just combined.
- Gently blend in 1/2 cup of milk.
- Pour the cream cheese mixture over the banana layer in the prepared pan.
- Bake for 45-50 minutes, or until the center is almost set. A toothpick inserted near the center should come out with moist crumbs.
- Let the cheesecake cool completely in the pan on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, top with whipped topping (approximately 8 ounces).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
77g
Fat
29g
Carbs
9g
