Description
A delightful treat that perfectly balances layers of velvety cheesecake, luscious banana pudding, and a generous topping of whipped cream, all sitting atop a crunchy vanilla wafer crust.
Ingredients
Scale
- 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 it with parchment paper.
- In a medium bowl, mix vanilla wafer crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the greased pan to form a crust. Bake for 10 minutes until golden brown. Let cool.
- In a large bowl, beat cream cheese and remaining sugar until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla extract and sour cream until smooth.
- Pour cheesecake filling over the cooled crust and spread evenly. Bake for 25-30 minutes until set in the center. Cool at room temperature for 30 minutes.
- In another bowl, whisk together instant banana pudding mix and cold milk until thick. Spread over the cooled cheesecake.
- Arrange sliced bananas on top of the pudding, then spread whipped cream over the bananas. Sprinkle crushed vanilla wafers on top.
- Cover with plastic wrap or foil and refrigerate for at least 2 hours before serving.
Notes
These squares can be kept in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 200 mg
- Protein: 5 g