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Banana Pudding Cheesecake Squares

Banana Pudding Cheesecake Squares are the perfect fusion of two classic desserts! These creamy cheesecake bars feature a luscious banana pudding layer and a buttery vanilla wafer crust.
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Equipment

  • 9x9-inch baking pan
  • Parchment paper
  • Mixing bowls
  • - Hand or stand mixer
  • Spatula

Ingredients
  

  • **For the Crust:**
  • - 2 cups vanilla wafer crumbs about 50 wafers
  • - 6 tbsp unsalted butter melted
  • **For the Cheesecake Layer:**
  • - 16 oz cream cheese softened
  • - ½ cup granulated sugar
  • - 2 large eggs
  • - 1 tsp vanilla extract
  • **For the Banana Pudding Layer:**
  • - 1 package 3.4 oz instant banana pudding mix
  • - 1 ½ cups cold milk
  • - 1 cup whipped topping
  • **For the Topping:**
  • - 1 cup whipped cream or whipped topping
  • - Sliced bananas and crushed vanilla wafers for garnish

Instructions
 

  • **1. Prepare the Crust:**
  • - Preheat your oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  • - In a mixing bowl, combine vanilla wafer crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let it cool completely.
  • **2. Make the Cheesecake Layer:**
  • - In a large bowl, beat the cream cheese and sugar until smooth.
  • - Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  • - Pour the cheesecake mixture over the cooled crust and spread evenly. Bake for 25-30 minutes, or until the center is set. Cool completely before adding the next layer.
  • **3. Prepare the Banana Pudding Layer:**
  • - In a medium bowl, whisk together the banana pudding mix and cold milk until thickened.
  • - Gently fold in the whipped topping until smooth and creamy.
  • - Spread the banana pudding mixture over the cooled cheesecake layer.
  • **4. Add the Topping and Chill:**
  • - Spread whipped cream evenly over the banana pudding layer. Garnish with sliced bananas and crushed vanilla wafers.
  • - Refrigerate for at least 4 hours, or until fully set.
  • **5. Slice and Serve:**
  • - Use the parchment overhang to lift the dessert out of the pan. Slice into squares and serve chilled.