One banana, two...

Banana-Cream Cheesecake

1 pkg. (2-layer size) white cake mix, divided
4 eggs, divided
3 Tbsp. oil
2/3 cup packed brown sugar, divided
2 bananas, sliced
2 pkg (8 oz each) Philadelphia cream cheese, softened
2 Tbsp. lemon juice
1 1/2 cups milk
1 1/2 cups thawed Cool Whip Whipped topping

Heat oven to 300 F. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup brown sugar with mixer. (Mixture will be crumbly) Press into 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 minute. Blend in milk. (Batter will be thin) Pour into crust.
Bake 45-50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with Cool Whip. Refrigerate any leftovers.

Kraft Food and Family Fall 2008

I made this recently and everyone loved it. Next time I make this, I think I will try some variations like chocolate cake mix instead of white or even sliced strawberries instead of bananas with a lemon or chocolate cake mix.
What a great recipe (and a great size) to take to a pot-luck!