Banana Pudding Cheesecake Bars
A delightful twist on banana pudding and cheesecake, these bars feature a creamy filling atop a crunchy vanilla wafer crust, perfect for any occasion.
Ingredients
Crust
- 1.5 cups vanilla wafer crumbs
- 0.25 cups sugar
- 0.25 cups unsalted butter, melted
Filling
- 3 packages cream cheese, softened
- 1 cups sour cream
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 box instant banana pudding mix (3.4 oz)
- 0.5 cups milk
Garnish
- 0.5 cups vanilla wafer crumbs For garnish
- 0.25 cups powdered sugar For glaze
- 1 tablespoon milk For glaze
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9x13-inch baking dish or line it with parchment paper.
- In a medium bowl, combine the vanilla wafer crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared baking dish. Bake for 10 minutes, then let it cool.
Making the Filling
- In a large bowl, beat the cream cheese and sour cream until smooth.
- Add the powdered sugar and vanilla extract, then mix in the instant pudding mix and milk.
- Add the eggs one at a time, beating well after each addition.
Baking
- Pour the filling over the cooled crust and smooth it with a spatula.
- Bake for 35-40 minutes until set.
- Let the bars cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
Glazing and Serving
- For the glaze, whisk together the powdered sugar and milk. Drizzle over the cheesecake bars and sprinkle with vanilla wafer crumbs.
- Slice and serve chilled, optionally topped with fresh banana slices.
Notes
Best served chilled. Cover leftovers well in the refrigerator to keep them fresh for 4-5 days. Make sure your cream cheese is softened to room temperature for easy mixing. For added texture, consider mixing nuts into the crust or filling.