This creamy banana cheesecake has stronger than usual cake credentials - both crust and filling are made with cake mix!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix, divided
3 Tbsp. oil
4 eggs, divided
2/3 cup packed brown sugar, divided
2 bananas, sliced
2 pkg. (250 g each) Philadelphia Brick 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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How do I make it ?
Heat oven to 300ºF.
Reserve 1 cup dry cake mix. Beat remaining cake mix with oil, 1 egg and 1/3 cup sugar with mixer until blended. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of 13x9-inch pan sprayed with cooking spray; top with bananas.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add reserved cake mix, lemon juice and remaining eggs; beat 1 min. Blend in milk. (Batter will be very thin.) Pour into crust.
Bake 45 to 50 min. or until centre is almost set. Cool. Refrigerate cheesecake 4 hours. Top with Cool Whip before serving.
Kraft Kitchen Tips!
Refrigerate any leftovers. Or, wrap leftovers in foil; freeze. If frozen, thaw cheesecake in refrigerator before serving.
Cut additional banana into 24 slices. Use to garnish cheesecake just before serving.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 6 g
Cholesterol 60 mg
Sodium 260 mg
Carbohydrate 28 g
Fibre 1 g
Sugars 21 g
Protein 4 g
24 servings, 1 piece (80 g) 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.