Banana Pudding Cheesecake Bars
Ingredients:
For the Crust:
1 ½ cups vanilla wafer crumbs (about 45 wafers)
½ cup unsalted butter, melted
2 tbsp granulated sugar
For the Cheesecake Layer:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
1 ½ cups mashed ripe bananas (about 3 medium bananas)
For the Pudding Layer:
1 package (3.4 oz) instant banana pudding mix
1 ¾ cups cold milk
1 cup whipped topping or whipped cream
For the Topping:
1 cup whipped topping or whipped cream
1-2 bananas, sliced (for garnish)
Vanilla wafer crumbs or whole wafers (for garnish)
Directions:
Preheat Oven & Prepare Pan:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. Lightly grease the paper.
Make the Crust:
In a medium bowl, combine vanilla wafer crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake layer.
Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs, one at a time, beating after each addition. Stir in the vanilla extract, sour cream, and mashed bananas, mixing until fully incorporated.
Pour the cheesecake mixture over the cooled crust and spread it evenly.
Bake the Cheesecake:
Bake for 35-40 minutes or until the cheesecake is set and the edges are lightly golden. The center should jiggle slightly but will firm up as it cools.
Allow the cheesecake to cool to room temperature before placing it in the fridge to chill for at least 2-3 hours, or overnight.
Make the Pudding Layer:
In a large bowl, whisk together the banana pudding mix and cold milk until it thickens (about 2 minutes). Fold in the whipped topping to make it light and fluffy.
Spread the pudding mixture over the chilled cheesecake layer.
Add the Topping:
Spread an additional layer of whipped topping over the pudding layer. Garnish with banana slices and crushed vanilla wafers or whole wafers.
Chill & Serve:
Refrigerate the bars for at least 1 hour before slicing into squares. Use the parchment paper overhang to lift the bars out of the pan easily.
Serve chilled and enjoy!
Prep Time: 25 minutes | Cook Time: 40 minutes | Chill Time: 4 hours | Total Time: 5 hours
Kcal: 340 kcal per bar | Servings: 12-15 bars