Indulge in the irresistible combination of creamy cheesecake and luscious banana pudding with our Banana Pudding Cheesecake Squares recipe. Made with a vanilla wafer crust, velvety cheesecake filling, and layers of banana pudding, this dessert is a guaranteed crowd-pleaser. Perfect for any occasion, from family gatherings to potlucks.
Ingredients:
For the crust:
2 cups vanilla wafer crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the banana pudding layer:
1 package (3.4 ounces) instant banana pudding mix
1 1/2 cups cold milk
2 ripe bananas, sliced
For the topping:
1 cup whipped cream
1/2 cup crushed vanilla wafers
Directions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper for easy removal.
Prepare the Crust: In a medium bowl, combine vanilla wafer crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden, then set aside to cool.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
Layer and Bake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 25-30 minutes, or until the center is set. Remove from the oven and allow it to cool to room temperature.
Prepare the Banana Pudding Layer: In another bowl, whisk together the instant banana pudding mix and cold milk until thickened. Spread the banana pudding over the cooled cheesecake layer.
Add Banana Slices: Arrange the sliced bananas over the pudding layer for an extra burst of flavor and freshness.
Top It Off: Spread the whipped cream generously over the banana slices and pudding layer. Finally, sprinkle the crushed vanilla wafers on top for a delightful crunch.
Chill and Serve: Chill the cheesecake squares in the refrigerator for at least 2 hours before serving to allow the flavors to meld together perfectly.
Serving Tips:
Garnish Creatively: Before serving, consider adding a decorative touch. A drizzle of caramel sauce or chocolate syrup can elevate the presentation and add extra sweetness.
Slice with Care: When cutting the cheesecake squares, use a sharp knife dipped in hot water and wiped clean between each slice. This ensures clean, neat cuts without dragging or sticking.
Pairing Suggestions: Serve these Banana Pudding Cheesecake Squares with a dollop of whipped cream and a sprinkle of cinnamon or a few fresh banana slices on the side for an extra indulgent touch.
Enjoy with Coffee or Tea: These cheesecake squares pair wonderfully with a cup of coffee or tea, making them perfect for both dessert and afternoon tea gatherings.
Storage Tips:
Refrigeration: Store any leftover cheesecake squares in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover them well to prevent them from absorbing any odors from other foods in the fridge.
Freezing: You can also freeze these cheesecake squares for longer storage. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe container or resealable plastic bag. They will keep well in the freezer for up to 1-2 months.
Thawing: When ready to enjoy frozen cheesecake squares, transfer them to the refrigerator to thaw overnight. This gradual thawing process helps preserve the texture and flavor.
Serve Chilled: For the best taste and texture, serve the cheesecake squares chilled straight from the refrigerator. The creamy filling and crunchy crust are at their prime when served cold.
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FAQs:
Can I use homemade banana pudding instead of instant mix for this recipe?
Absolutely! While the recipe calls for instant banana pudding mix for convenience, you can certainly use homemade banana pudding if you prefer. Simply prepare your favorite banana pudding recipe according to its instructions and layer it over the cheesecake as directed.
Can I use a different type of cookie for the crust instead of vanilla wafers?
Yes, you can customize the crust to your liking by using different types of cookies. Graham crackers or shortbread cookies can be excellent alternatives to vanilla wafers. Simply crush them into crumbs and follow the same measurements and instructions for the crust.
How can I prevent cracks from forming on the cheesecake surface?
To prevent cracks on the surface of your cheesecake, make sure not to overbeat the cream cheese and eggs. Overmixing can incorporate too much air into the batter, leading to cracks during baking. Additionally, avoid overbaking the cheesecake; it should still have a slight jiggle in the center when you remove it from the oven.
Can I make these cheesecake squares ahead of time for a special occasion?
Absolutely! These cheesecake squares are perfect for making ahead of time. You can prepare them up to 2 days in advance and store them covered in the refrigerator. In fact, they often taste even better after chilling for a few hours, allowing the flavors to meld together. Just be sure to wait until shortly before serving to add any whipped cream or toppings to maintain their freshness and texture.
Conclusion:
Get ready to indulge in a slice of heaven with these Banana Pudding Cheesecake Squares. Whether you’re hosting a gathering or simply treating yourself, this dessert is sure to impress with its creamy texture and irresistible flavor combination. Enjoy every delicious bite!
📖 Recipe:
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Banana Pudding Cheesecake Squares
- Total Time: 2 hours 50 minutes
- Yield: 12 squares
- Diet: Vegetarian
Description
Craving a dessert that marries the creamy richness of cheesecake with the nostalgic sweetness of banana pudding? Look no further than these irresistible Banana Pudding Cheesecake Squares! This delectable recipe combines layers of velvety cheesecake, luscious banana pudding, and a generous topping of whipped cream, all nestled atop a crunchy vanilla wafer crust.
Ingredients
2 cups vanilla wafer crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 package (3.4 ounces) instant banana pudding mix
1 1/2 cups cold milk
2 ripe bananas, sliced
1 cup whipped cream
1/2 cup crushed vanilla wafers
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper.
- In a medium bowl, combine vanilla wafer crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
- Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 25-30 minutes, or until the center is set. Remove from the oven and let cool to room temperature.
- In another bowl, whisk together the instant banana pudding mix and cold milk until thickened. Spread the banana pudding over the cooled cheesecake layer.
- Arrange the banana slices over the pudding layer.
- Spread the whipped cream over the banana slices and pudding layer.
- Sprinkle the crushed vanilla wafers on top.
- Chill the cheesecake squares in the refrigerator for at least 2 hours before serving.
Notes
Ensure all ingredients are at room temperature before beginning for optimal results.
For a stronger banana flavor, consider adding sliced bananas between the cheesecake layer and the crust.
Customize the toppings by drizzling with caramel or chocolate sauce before serving for an extra indulgent touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 squares
- Calories: 350 kcal
