I missed a post last week because we took a little trip to Disneyland, so I'm making it up with 2 today. This cheesecake is made with a cake mix. It's an interesting recipe because you use some of the cake mix for the crust and some for the filling. We really love it. It actually tastes better the next day (even though the bananas might be a little brown).
Banana Cream Cheesecake
1 pkg white cake mix, divided
4 eggs, divided
3 TBSP oil
2/3 cup packed brown sugar, divided
2 large bananas, sliced
2 (8oz.) pkgs cream cheese, softened
2 TBSP lemon juice
1 1/2 cups milk
1 1/2 cups cool whip, thawed
1. Heat oven to 300ºF. 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.
2. 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.
3. Bake 45 to 50 to min. or until center is almost set. Cool. Refrigerate 4 hours. Top with cool whip. Refrigerate leftovers.