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Banana-Cream Cheesecake

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“I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.”
READY IN:
1hr
SERVES:
24
YIELD:
1 9 x 13 inch pan
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package white cake mix, divided
  • 4 eggs, divided
  • 3 tablespoons oil
  • 23 cup brown sugar, packed, divided
  • 2 bananas, sliced
  • 2 (8 ounce) packages cream cheese, Philadelphia, Softened
  • 2 tablespoons lemon juice
  • 1 12 cups milk
  • 1 12 cups whipped topping, Cool Whip, thawed

Directions

  1. Preheat oven to 300 degrees. Reserve 1 cup of the 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 a greased 13 x 9-inch baking pan; top with bananas.
  2. Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 minute. Blend in milk (batter will be thin). Pour into crust.
  3. Bake 45 to 50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping, Refrigerate leftovers (if there are any).

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