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Banana Cream Pie Cheesecake

A lovely banana cream pie with a layer of cheesecake!
Author Holly



  • 1 ¾ cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter melted


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 container (8 ounces) cool whip, thawed
  • 3 medium firm bananas sliced
  • 1 ¾ cups cold milk
  • 1 box (3.4 ounces) instant banana cream pudding mix


  • Preheat oven to 350° F. Grease a 9-inch springform pan with cooking spray. Set aside.
  • In a small bowl, combine graham cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture evenly into the bottom and 1/2 inch up sides of prepared pan. Bake 5 to 7 minues. Remove from oven and let cool completely.
  • In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in 2 cups of cool whip. Arrange half of the banana slices over the cooled crust. Top bananas with half of the cream cheese mixture. Repeat layers one more time.
  • In a small bowl, whisk milk and pudding mix together for 2 minutes. Let stand a minute or two until it slightly sets. Fold in remaining cool whip. Pour and spread evenly over cream cheese layer.
  • Sprinkle the reserved crumb mixture all over the top. Refrigerate 2 to 3 hours or until set.
  • Serve and enjoy!


Prep Time: 25 minutes + chilling time.