Kim's Banana Cream Cheesecake

Kim Phillips-Randolph


I love to make cheesecakes! This one is my own creation. You can use any meringue recipe for the topping. Enjoy!


★★★★★ 2 votes

35 Min
45 Min


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  • 1 c
    pepperidge farm chessmen cookies, crushed
  • 1/4 c
    butter, melted

  • 2
    8 oz. cream cheese, softened
  • 1/2 c
  • 1/2 c
    bananas, mashed
  • 2

  • 2
    egg whites, room temperature
  • 1/4 tsp
    cream of tartar
  • 1/4 c

How to Make Kim's Banana Cream Cheesecake


  1. For crust, combine cookie crumbs with butter. Press into buttered 9" springform pan. Bake 350 degrees for 10 minutes.
  2. For filling, combine softened cream cheese, sugar banana, mixing at medium speed until well blended. Add eggs, one at a time, mixing well. Pour over crust. Bake 350 degrees for 35 minutes. Toward the last minutes of the baking, start the meringue.
  3. For meringue, Beat egg whites and cream of tartar till frothy. Gradually add sugar, beating continuously, until stiff peaks form. Spread meringue over hot filling. Bake for 10 minutes longer or until lightly browned.
    Cool cake in pan for 10 minutes. Run knife around pan. Remove rim of cake pan. Chill.

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About Kim's Banana Cream Cheesecake

Course/Dish: Cakes

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