Banana Pudding Cheesecake Squares

by Friend Recipes

Making cheesecake squares is one of my favorite desserts to make. They are simple yet elegant and always a hit with guests. Plus, they are much easier to make than regular cheesecake. I will walk you through making banana pudding cheesecake squares in this article. I will also answer some common questions that people have about this dessert. So, whether you are a beginner or an experienced baker, you will find everything you need to know in this article. Let’s get started!

Origin of Banana pudding cheesecake squares

Banana pudding cheesecake squares is an American dessert that combines two classic desserts, banana pudding, and cheesecake. The dish is believed to have originated in the early 1900s in the Southern United States. The dish is made by layering a banana pudding mixture, usually made from scratch with a vanilla wafer crust, and then topping it with a cheesecake layer. The entire dish is refrigerated for several hours or overnight before being served.

Banana pudding cheesecake squares have become a popular dessert in recent years due in part to its ease of preparation and the fact that it can be made ahead of time. The dish is often served at potlucks and picnics, as well as a popular choice for dessert at restaurants.

Recipe Ingredients & Cooking Instruments

You’ll need a few ingredients and cooking instruments for this one.

-1 1/2 cups of graham crackers, crushed
-1/2 cup of butter, melted
-1 cup of sugar
-3 bananas, mashed
-1 (8-ounce) package of cream cheese, softened -1 teaspoon of vanilla extract
-1 (14-ounce) can of sweetened condensed milk -1 (12 fluid ounce) can of evaporated milk
-1/2 cup of heavy whipping cream
-1/4 teaspoon of salt

Instruments:

9×13 inch baking pan -Mixing bowl
Whisk
Spatula

Step-by-Step Procedure to Make the Best Banana Pudding Cheesecake Squares

Now that we’ve gone over the ingredients, let’s dive into the step-by-step procedure to make these delicious banana pudding cheesecake squares!

  1. Preheat your oven to 350 degrees Fahrenheit and begin lining an 8×8-inch baking pan with parchment paper.
  2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened.
  3. Press the mixture evenly into the bottom of the prepared pan.
  4. Next, in a large bowl, beat the cream cheese and sugar together until smooth.
  5. Beat the eggs one at a time, then stir in the vanilla extract.
  6. Finally, fold in the mashed bananas until evenly combined.
  7. Pour the mixture over the crust, and spread it into an even layer.
  8. Bake for about 45 minutes until the center is set and the edges are lightly browned. 9. Allow cooling completely before cutting into squares and serving.

Tips & Tricks for making The Best Banana Pudding Cheesecake Squares

Here are a few tips and tricks to help you make the best banana pudding cheesecake squares: – Use ripe bananas: Ripe bananas are sweeter and will give your cheesecake squares a nice, sweet flavor. If your bananas need to be ripe enough, add sugar or honey to sweeten them.

  • Use full-fat cream cheese: Full-fat cream cheese will give your cheesecake a richer flavor and smoother texture.
  • Don’t overbake: Cheesecakes should be slightly jiggly in the middle when they’re done baking. Overbaking will result in a dry, crumbly cheesecake.
  • Let it cool completely: Be sure to let your cheesecake squares cool completely before cutting into them. Otherwise, they’ll be too soft and fall apart.

Frequently Asked Questions About Making The Best Banana Pudding Cheesecake Squares

What is the best way to store banana pudding cheesecake squares?

The best way to store banana pudding cheesecake squares is in an airtight container. They will last up to 5 days this way.

Can I freeze banana pudding cheesecake squares?

Yes, you can freeze banana pudding cheesecake squares. Just make sure to wrap them tightly in freezer-safe wrap or foil. They will last up to 3 months in the freezer.

My cheesecake squares are cracked; what happened?

A few things could cause your cheesecake squares to crack. One is overbaking, so check on them frequently toward the end of baking. Another possibility is that your filling needs to be thicker. Next time, mix it well and slowly pour it into the crust, so it doesn’t get dislodged.

Conclusion:

Now that you know how to make banana pudding cheesecake squares, it’s time to get cooking! Gather your ingredients, follow the steps above, and enjoy your delicious creation. Remember to share this recipe with your friends and family so they can enjoy it too. And if you have any questions or tips, be sure to leave them in the comments below. Happy cooking!

Banana Pudding Cheesecake Squares

Recipe by Alexandra Jo
Servings

14-16

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • For the crust
  • 2 cups vanilla wafer crumbs

  • ½ cup unsalted butter melted

  • For the cheesecake filling
  • 16 ounces cream cheese at room temperature

  • ¼ cup granulated white sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup marshmallow fluff

  • 3.4 ounces banana cream pudding mix

  • 1 cup mashed banana roughly 2 bananas

Directions

  • For the crust
  • Preheat oven to 350° F and line the bottom of a 9×9 baking dish with parchment paper. Set side.
  • To a medium bowl, add the vanilla wafer crumbs and melted butter. Stir until combined and then press evenly into the prepared pan. [Use the back of a spoon or a glass to press the crust evenly.]
  • Bake the crust for 10 minutes.
  • Once finished, take the crust out and set aside leaving the oven set at 350 degrees.
  • For the cheesecake filling
  • To a large mixing bowl or the bowl of a stand mixer, add the room temperature cream cheese and sugar, beating on medium until smooth and creamy.
  • Add in the eggs and vanilla extract and continue mixing.
  • Once well combined, add in the marshmallow fluff and mix.
  • Add the pudding mix and mashed banana into the cheesecake mixture and mix until well incorporated.
  • Pour over the crust and spread evenly.
  • Bake for 20 minutes.
  • Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
  • Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
  • Remove and allow the cheesecake to come to room temperature on the counter.
  • Once at room temperature, cover and place in the refrigerator for at least 3 hours.
  • Once chilled, take out and cut into 16 squares.
  • Top with whipped cream, a banana slice, and a mini (or regular size) vanilla cookie and serve.

Nutrition

  • Serving: 1g Calories: 290kcal Carbohydrates: 29g Protein: 3g Fat: 19g Saturated Fat: 10g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 67mg Sodium: 244mg Potassium: 94mg Fiber: 1g Sugar: 19g Vitamin A: 598IU Vitamin C: 1mgCalcium: 34mg Iron: 1mg

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