Creamy Banana Cheesecake

These two-in-one Banana Pudding Cheesecake Bars combine luscious cheesecake with good old banana pudding. They start with a crunchy vanilla wafer base, followed by a velvety cheesecake center, and topped with thick banana pudding. It's a decadent treat that works for any gathering. Add some whipped cream and extra wafers on top for a pretty finish that makes these squares look as good as they taste.

INGREDIENTS

• Vanilla wafer crumbs: 1 1/2 cups, for the base
• Melted butter: 1/2 cup, to hold the crust together
• Cream cheese, softened: 16 oz, for the middle layer
• Granulated sugar: 1 cup, for sweetness
• Large eggs: 2, for structure
• Vanilla extract: 1 teaspoon, for taste
• Sour cream: 1/2 cup, for creaminess
• Ripe bananas, mashed: 2, for authentic banana taste
• Instant banana pudding mix (3.4 oz): 1 package, for the top layer
• Cold milk: 2 cups, for the pudding
• Whipped cream (optional): for decoration
• Additional vanilla wafers (optional): for topping

INSTRUCTIONS

Step 1:

Get your oven hot at 350°F (175°C) and put parchment in an 8x8-inch pan or just grease it well.

Step 2:

Combine your wafer crumbs with melted butter in a bowl. Push this mix down hard into your pan to make the bottom layer, then bake it for 10 minutes.

Step 3:

Beat together your soft cream cheese and sugar until it's nice and smooth. Drop in the eggs one by one, mixing after each. Stir in your vanilla and sour cream.

Step 4:

Pour this cheesecake mix over your baked crust.

Step 5:

Bake around 25-30 minutes until the cheesecake feels set. Let it cool all the way, then stick it in the fridge for at least 2 hours.

Step 6:

Mix your banana pudding powder and cold milk in another bowl until it gets thick. Spread this evenly on top of your cold cheesecake.

Step 7:

If you want, add some whipped cream on top and stick a few vanilla wafers in as decoration. Cut into squares and enjoy.

Serving and Storage Tips

• Keep any extras in a covered container in your fridge and eat within 3 days.
• For best results, let these bars chill overnight before you serve them.

Helpful Notes

• Want more banana punch? Try adding a couple drops of banana extract to your cheesecake mix.
• Make sure your cheesecake is totally cold before adding the pudding layer to keep them separate.

Tips from Well-Known Chefs

• Martha Stewart says to pick really ripe bananas for better flavor and natural sweetness.
• Bobby Flay thinks you should lightly toast the wafer crumbs before mixing with butter for a richer-tasting crust.

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Conclusion

Creamy banana cheesecake bars take a buttery vanilla wafer crust, layer it with rich, smooth cheesecake, and finish with a velvety banana topping. These bars combine sweetness with a little tang and a crunch for the perfect balance. Garnish with whipped cream and extra wafers for a stunning look and addictive flavor. Ideal for parties or indulgent nights in!