Description
Banana pudding cheesecake bars with graham cracker crust, creamy cheesecake, banana pudding layer, fresh bananas, and whipped cream topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon banana extract (optional, but recommended!)
- 1 (3.4 ounce) package instant banana cream pudding mix
- 2 cups cold milk
- 2 ripe bananas, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Optional: Additional banana slices, vanilla wafers, or graham cracker crumbs for garnish
Instructions
- In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, and ground cinnamon until well combined.
- Pour the melted butter into the graham cracker mixture. Use a fork or your fingers to mix until the crumbs are evenly moistened and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9×13 inch baking pan.
- Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes.
- Remove the crust from the oven and let it cool completely before adding the cheesecake filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and continue to beat until well combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla extract, and banana extract (if using). Mix until just combined.
- Pour the cheesecake filling evenly over the cooled graham cracker crust. Use a spatula to smooth the surface.
- Bake in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
- In a medium bowl, whisk together the instant banana cream pudding mix and cold milk until smooth and thickened.
- Let the pudding mixture sit for about 5 minutes to fully thicken.
- Slice the ripe bananas into thin rounds.
- Once the cheesecake has chilled completely, spread the banana pudding evenly over the top.
- Arrange the sliced bananas over the pudding layer.
- Place the mixing bowl and whisk attachment in the freezer for about 15-20 minutes before making the whipped cream.
- Pour the heavy cream into the chilled bowl. Beat with the electric mixer on medium speed until soft peaks form.
- Gradually add the powdered sugar and vanilla extract. Continue to beat until stiff peaks form.
- Spread the whipped cream evenly over the banana slices, or pipe it on using a piping bag for a more decorative look.
- Garnish the bars with additional banana slices, crushed vanilla wafers, or graham cracker crumbs for added texture and flavor (optional).
- Chill the assembled bars for at least 30 minutes before serving to allow the whipped cream to set slightly.
- Cut the cheesecake bars into squares and serve chilled.
Notes
- Use room temperature ingredients for a smoother cheesecake filling.
- Don’t overbake the cheesecake; the center should still have a slight wobble.
- Cool the cheesecake gradually in the oven to prevent cracking.
- Use ripe but firm bananas for the best flavor and texture.
- Store leftover cheesecake bars in the refrigerator in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 33 minutes