Banana Pudding Cheesecake
Banana Pudding Cheesecake Squares are a delicious and easy-to-make dessert that combines the rich flavors of cream cheese and sweetened condensed milk with the sweet and tangy taste of mashed bananas, all on top of a crunchy graham cracker crust.
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Servings: 9 bars
Ingredients
Crust:
- 1 1/2 cups 150g gluten-free graham cracker crumbs
- 1/4 cup 50g firmly packed light brown sugar
- 6 tablespoons 85g melted unsalted butter
Filling:
- 16 oz. cream cheese brought to room temperature
- 14 oz. sweetened condensed milk
- 1/2 cup 113g sour cream, at room temperature
- 1/2 tsp. vanilla extract
- 1 cup 227g mashed bananas
Instructions
- Preheat the oven to 300°F and line an 8-inch square baking dish with parchment paper.
- To make the crust, mix together the graham cracker crumbs, brown sugar, and melted butter in a bowl. Spread the mixture evenly in the prepared baking dish and refrigerate.
- Using a hand mixer or a stand mixer with a paddle attachment, beat the cream cheese until smooth. Add the sweetened condensed milk, sour cream, and vanilla extract and continue mixing until well combined, scraping the sides of the bowl as needed. Finally, mix in the mashed banana, even if there are some lumps in the filling.
- Pour the filling into the crust and bake for 40 minutes or until the filling is firm and golden in color. Allow the cheesecake to cool completely before refrigerating it for at least 4 hours.
- Slice and serve.
Notes
Use full-fat cream cheese blocks (not the spreadable kind)
Make sure the cream cheese and sour cream are at room temperature before mixing.
Make sure the cream cheese and sour cream are at room temperature before mixing.
