Banana Pudding Cheesecake Squares
Table of Contents
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
2 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup banana pudding mix
2 ripe bananas, sliced
Whipped cream for topping
Directions
- Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch pan and set it aside.
- In a bowl, stir together the graham cracker crumbs, 1/3 cup sugar, and melted butter until well blended. Press this mixture evenly into the bottom of your prepared pan to form a sturdy crust.
- In a large bowl, beat the softened cream cheese and 1 cup sugar until the texture is creamy and smooth. Add in the vanilla extract.
- Add the eggs, one at a time, mixing thoroughly after each one for a silky batter.
- Gently stir in the sour cream and banana pudding mix until everything is just combined. Fold in the banana slices, distributing them evenly through the batter.
- Pour your cheesecake mixture over the crust, smoothing the top with a spatula.
- Bake the cheesecake for 30 to 35 minutes or until it’s just set and no longer wobbly in the center.
- Take the pan out of the oven and let it cool completely. Once cooled, pop it in the fridge for at least 2 hours to set.
- When you’re ready to serve, cut into squares and add a generous dollop of whipped cream on each piece. Enjoy every creamy, dreamy bite
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