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### Instructions:
#### 1. **Prepare the Crust:**
Preheat your oven to 325°F (163°C). Start by preparing the crust. In a bowl, combine the crushed vanilla wafer cookies, melted butter, and sugar. Mix well until the crumbs are evenly coated with butter.
Press the cookie mixture into the bottom of a greased 9×9-inch square baking pan (or a similar-sized dish) to form an even crust. Bake the crust for 8-10 minutes, until it’s golden and firm. Remove it from the oven and let it cool while you prepare the cheesecake filling.
#### 2. **Make the Cheesecake Filling:**
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing well until everything is combined. Add the eggs one at a time, beating well after each addition.
Once the mixture is smooth and well-combined, gently fold in the thinly sliced bananas. Be careful not to overmix, as you want to keep the banana slices intact. Pour the cheesecake batter over the cooled cookie crust in the baking pan, spreading it into an even layer.
#### 3. **Bake the Cheesecake:**
Place the baking pan into the oven and bake for 30-35 minutes, or until the cheesecake is set and lightly browned around the edges. It should still have a slight jiggle in the center. Once done, remove from the oven and let the cheesecake cool at room temperature. Then, refrigerate for at least 2 hours or until it’s fully chilled.
#### 4. **Prepare the Banana Pudding Topping:**
While the cheesecake is chilling, prepare the banana pudding topping. In a mixing bowl, whisk the instant vanilla pudding mix with the milk for 2-3 minutes until it thickens. Once thickened, gently fold in the whipped cream until the mixture is smooth and light.
#### 5. **Assemble the Banana Pudding Cheesecake Squares:**
Once the cheesecake has fully chilled, spread a generous layer of the banana pudding mixture over the top, smoothing it out into an even layer.
Garnish with additional sliced bananas and a sprinkle of crushed vanilla wafer cookies. This adds a nice crunch and extra flavor to the dish.
#### 6. **Serve and Enjoy:**
Refrigerate the assembled squares for an additional 30 minutes to ensure everything sets well. Once ready, slice into squares and serve chilled.
These Banana Pudding Cheesecake Squares are the perfect combination of creamy, tangy cheesecake, sweet bananas, and that classic banana pudding flavor, all in a bite-sized treat. They are sure to be a hit at any gathering or family meal.
### Tips for the Perfect Banana Pudding Cheesecake Squares:
– **Banana Placement:** To prevent the bananas from turning brown, add the fresh banana slices on top of the pudding layer just before serving. This keeps them looking fresh and appetizing.
– **Make-Ahead:** These squares can be made a day ahead of time, making them an ideal dessert for busy days or when hosting a party.
– **Crust Variations:** You can experiment with different crusts like graham crackers or even a chocolate cookie crust for a twist on the flavor.
– **Whipped Cream:** For an extra creamy texture, consider using homemade whipped cream instead of store-bought for the topping.
### Why You’ll Love Banana Pudding Cheesecake Squares:
These **Banana Pudding Cheesecake Squares** take two classic desserts—banana pudding and cheesecake—and combine them into one delectable treat. The creamy cheesecake filling is perfectly complemented by the banana pudding topping, making every bite a heavenly mix of sweetness, creaminess, and a touch of nostalgia. The buttery, crunchy vanilla wafer crust ties everything together, creating a dessert that’s as delicious as it is satisfying.
Perfect for summer barbecues, holiday celebrations, or simply as a sweet indulgence for yourself, these squares are a fun and creative way to enjoy a classic dessert with a fresh twist. Enjoy the layers of flavor and the creamy goodness in every bite!
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