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Banana-Cream Cheesecake

Prep time 15 mins
Cook time 50 mins
Yield Makes 24 servings, 1 piece each


  • 1 pkg. (2-layer size) white cake mix, divided
  • 4 eggs, divided
  • 3 tablespoons oil
  • 2/3 cup packed brown sugar, divided
  • 2 bananas, sliced
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 tablespoons lemon juice
  • 1 1/2 cups milk
  • 1 1/2 cups thawed COOL WHIP Whipped Topping

How to Make It

  1. HEAT oven to 300°F. Reserve 1 cup 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 greased 13x9-inch baking pan; top with bananas.

    BEAT cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be very thin.) Pour into crust.

    BAKE 45 to 50 to min. or until center is almost set. Cool. Refrigerate 4 hours. Top with COOL WHIP. Refrigerate leftovers.

    Nutritional Information
    Calories: 240
    Total fat: 12 g
    Saturated fat: 6 g
    Cholesterol: 60 mg
    Sodium: 240 mg
    Carbohydrate: 29 g
    Dietary Fiber: 0 g
    Sugars: 20 g
    Protein: 4 g
    Vitamin A: 6% DV
    Vitamin C: 2% DV
    Calcium: 8% DV
    Iron: 4% DV