Banana Pudding Cheesecake Squares
A delicious fusion of creamy cheesecake and classic banana pudding, perfect for summer gatherings and celebrations.
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs A combination of regular and cinnamon-flavored crumbs adds a touch of spice.
- 1/2 cup unsalted butter, melted Ensure it’s at room temperature for easy mixing.
Cheesecake Filling Ingredients
- 16 oz cream cheese, softened Use high-quality cream cheese for a rich and creamy texture.
- 1 cup granulated sugar Can substitute with coconut sugar for a more wholesome option.
- 1 tsp vanilla extract Use pure vanilla for the best flavor.
- 3 large eggs Ensure these are at room temperature for an even batter.
- 3 ripe bananas mashed The riper the bananas, the sweeter and more flavorful they’ll be.
- 1 cup sour cream Greek yogurt is a great substitute.
- 1/4 cup all-purpose flour Helps to stabilize the cheesecake.
- 1/4 cup milk Whole or 2% works best; non-dairy milk can be used for a lactose-free option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the graham cracker crumbs and melted butter until fully combined. Press this mixture into the bottom of a 9x13-inch baking dish to form a firm crust.
- In a large bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy, about 2-3 minutes.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas, sour cream, flour, and milk until fully combined and smooth.
- Pour the banana cheesecake mixture over the graham cracker crust in your prepared baking dish, spreading it evenly.
Baking
- Place in the preheated oven and bake for 45-50 minutes, or until the center is set.
- Allow the cheesecake squares to cool completely at room temperature.
- Once cooled, cut them into squares or rectangles.
Serving
- Enjoy them chilled or at room temperature with a sprinkle of crushed graham crackers or whipped cream on top.
Notes
For a smoother texture, ensure your cream cheese is very soft. These squares can be made a day in advance; they taste better after setting in the fridge overnight.