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These Banana Pudding Cheesecake Squares are an indulgent treat, combining the creamy richness of cheesecake with the beloved flavor of banana pudding. With a buttery graham cracker crust, smooth cheesecake filling, and a layer of sweet banana pudding topped with fresh banana slices, each bite is a perfect balance of textures and flavors.
- Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sour cream
- 1 cup heavy cream
- 1 box (3.4 oz) instant banana pudding mix
- 1 cup milk
- 2 ripe bananas, sliced
- Whipped cream, for topping (optional)
Directions:
- Preheat oven to 325°F (163°C). Grease a 9×9-inch baking pan.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition. Stir in the sour cream.
- Pour the cream cheese mixture over the graham cracker crust and smooth the top. Bake for 30-35 minutes, or until the center is set and slightly firm. Let cool completely, then refrigerate for at least 2 hours.
- In a separate bowl, whisk together the banana pudding mix and milk until thickened. Spread the pudding over the chilled cheesecake layer.
- Top with sliced bananas and refrigerate for another 30 minutes. If desired, garnish with whipped cream before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 55 minutes
Kcal: 380 kcal | Servings: 9 servings
