Raspberry Banana Cream Cheesecake Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
Main IngredientMilk Product
Ingredients
Crust.
1 1/2 packages of honey graham crackers, crushed into crumbs.
6 tablespoons of butter or 3/4 of a stick of butter, melted.
1 1/2 tablespoons of sugar.
Base.
3 eggs.
12 oz. sour cream or 3/4 of a 16 oz. container of sour cream.
24 oz. of cream cheese thats three 8 oz. blocks of cream cheese, at room temp or softened in the microwave.
1 cup of sugar.
1 tablespoon of vanilla.
Banana cream filling.
1 1/2 bananas. Soft ripe bananas.
1/2 cup banana cream pudding. Home made pudding is nice but instant works just fine.
1/2 cup french vanilla pudding. Home made pudding is nice but instant works just fine.
Icing.
1/3 cup of powered sugar.
4 oz. cream cheese.
4 oz. whipped topping.
Topping.
1 can of raspberry pie filling or topping.
Directions
Mix the graham cracker crumbs with the sugar after which mix with the butter. Press in the bottom of a 8 or 9-inch springform pan. Remember to spray pan with non-stick spray or grease with butter to keep the cake from sticking. Put pan with just the crust into the oven at 325 for 10-15 minutes. Slice bananas and place on top of crust. Cover bananas with banana cream and french vanilla pudding. Beat eggs for about 2 minutes or until they are thick and a lite yellow color. Mix in 1 cup of sugar and 1 tablespoon vanilla. Set aside for now. Beat the cream cheese until smooth. Blend in the sour cream. Blend in the egg mixture. Pour into pan on top of banana cream filling. Bake in oven at 325 for 50-60 minutes. Take cake out of oven and cool at room temp for 1 hour. Chill in fridge for 6-24 hours. For the icing blend together 1/3 cup of powered sugar, 4 oz cream cheese and 4 oz. whipped topping. Add icing and raspberry topping after cake is cold. ENJOY!!!
