Banana Pudding Cheesecake Squares

Introduction
Banana Pudding Cheesecake Squares are a delightful and indulgent dessert that combines the creamy, rich texture of cheesecake with the beloved flavor of banana pudding. This treat brings together the best elements of two classic desserts, offering layers of graham cracker crust, velvety cheesecake filling, and banana-flavored goodness. Perfect for gatherings, holidays, or a casual family dessert, these squares provide the perfect balance of sweetness and richness in every bite. With a crusty, crumbly base, a smooth, flavorful filling, and banana slices on top, it’s no wonder this dessert has become a crowd favorite.

The History of Banana Pudding Cheesecake Squares
The roots of banana pudding date back to the early 20th century, often considered a traditional Southern dessert. It has evolved from simple homemade pudding with vanilla wafers and sliced bananas to the layered, creamy version we now know. Cheesecake, with its rich, smooth filling, has a long history as well, originating in ancient Greece. By the 1960s, American chefs began experimenting with combining these two iconic desserts, leading to the creation of Banana Pudding Cheesecake Squares. These squares offer an innovative and irresistible twist on the traditional banana pudding, providing a new way to enjoy this comforting classic.

Ingredients Breakdown
The ingredients for Banana Pudding Cheesecake Squares are simple, yet the combination of flavors and textures makes this dessert extraordinary. The graham cracker crust is made from crushed graham crackers, butter, and sugar, providing a buttery, crisp foundation. The cheesecake layer requires cream cheese, sugar, eggs, sour cream, and vanilla extract, creating a rich, smooth filling. Fresh bananas, often added as a topping or layered inside, lend their sweet and soft texture. The classic banana pudding flavor is enhanced by a touch of vanilla pudding mix, often incorporated into the cheesecake batter for an extra depth of flavor. Some recipes may call for whipped cream or meringue for an added indulgent topping.

Step-by-Step Recipe:

1. Preheat your oven to 325°F (165°C).
2. Prepare the graham cracker crust by mixing crushed graham crackers with melted butter and sugar. Press this mixture into the bottom of a greased baking pan. Bake for 10 minutes, then remove and set aside to cool.
3. In a mixing bowl, beat cream cheese until smooth and creamy. Add sugar, eggs, and vanilla extract, mixing until fully incorporated. Add sour cream and vanilla pudding mix (if desired) to the mixture and stir until smooth.
4. Slice the bananas into thin rounds and gently fold them into the cheesecake batter. Pour this mixture over the cooled graham cracker crust.
5. Bake the cheesecake squares for about 40-50 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
6. Let the dessert cool completely at room temperature, then chill it in the refrigerator for at least 4 hours before cutting into squares.
7. Optionally, top with whipped cream or additional banana slices just before serving for extra flavor and decoration.

Tips for the Perfect Banana Pudding Cheesecake Squares
To achieve the perfect Banana Pudding Cheesecake Squares, it’s essential to avoid overmixing the cheesecake batter, which can lead to cracks in the surface. Ensure that the cream cheese is softened before mixing to prevent lumps and achieve a smooth filling. For an extra rich flavor, you can substitute sour cream with heavy cream in the cheesecake batter. When layering bananas, it’s best to use ripe but firm bananas to prevent them from becoming mushy. If you’re short on time, you can chill the dessert overnight for an even firmer texture and more flavor development.

Variations and Customizations
While the classic Banana Pudding Cheesecake Squares recipe is delicious on its own, there are several ways to customize the dessert to suit different preferences. For a chocolate twist, you can add cocoa powder or melted chocolate to the cheesecake filling, giving it a delicious chocolate-banana flavor combination. If you prefer a nuttier crunch, consider adding crushed walnuts or pecans to the graham cracker crust. For those who love caramel, drizzling caramel sauce over the top before serving adds an extra layer of decadence. Additionally, you could try using gluten-free graham crackers or a different crust base, such as a cookie or oat crust, for those with dietary restrictions.

Health Considerations and Nutritional Value
Banana Pudding Cheesecake Squares are undeniably delicious, but they should be enjoyed in moderation, especially for those watching their calorie intake. A typical serving contains a good amount of calories, fat, and sugar due to the cream cheese, butter, and sugar used in the recipe. However, the bananas provide a source of potassium and dietary fiber, and you can make healthier substitutions if desired. For a lower-calorie version, you can use reduced-fat cream cheese or a sugar substitute like stevia. You can also reduce the sugar content by omitting the sweetened whipped cream or adjusting the level of sugar in the cheesecake batter. Although not suitable for a daily diet, this treat can be enjoyed on occasion without guilt, especially if made with healthier modifications.

FAQ

1. Can I use a store-bought crust? Yes, you can use a pre-made graham cracker crust if you’re short on time. However, homemade crusts often provide a better texture and flavor.
2. Can I make this recipe ahead of time? Absolutely! These cheesecake squares should be chilled for at least 4 hours before serving, making them a perfect make-ahead dessert.
3. Can I freeze the squares? Yes, Banana Pudding Cheesecake Squares can be frozen for up to 2 months. Just wrap them tightly in plastic wrap and aluminum foil before freezing. Allow them to thaw in the refrigerator overnight before serving.
4. Can I use frozen bananas? Fresh bananas are recommended for the best texture, but if frozen bananas are your only option, make sure to thaw them completely and drain any excess moisture before using.
5. Can I substitute the vanilla pudding mix? If you prefer, you can skip the vanilla pudding mix and rely solely on the cream cheese and sour cream for the filling. However, the pudding mix helps to add extra flavor and thickness to the cheesecake filling.

Banana Pudding Cheesecake Squares

Banana Pudding Cheesecake Squares are a delectable blend of creamy cheesecake and banana pudding, offering a sweet, indulgent treat. Perfect for gatherings, this easy-to-make dessert is customizable and loved by all.

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Prep Time 25 minutes mins

Total Time 8 hours hrs 25 minutes mins

Servings 12

Ingredients

  

For the Crust:

• ▢ 1 ½ cups 180 g Nilla wafer crumbs (about 50 cookies)
• ▢ 3 tablespoons light brown sugar
• ▢ 6 tablespoons 85 g unsalted butter, melted

For the Cheesecake Filling:

• ▢ 16 ounces cream cheese two 8-ounce bricks, softened to room temperature
• ▢ ½ cup 100 g granulated sugar
• ▢ ¼ cup 57 g sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup 240 ml heavy whipping cream
• ▢ 3.4 ounces Banana pudding mix

For Garnishing:

• ▢ Sliced bananas
• ▢ Nilla wafers
• ▢ Whipped cream

Instructions

 

Make the Cookie Crust:

• Grease or line an 8-inch square pan with parchment paper. Place the Nilla wafers in a food processor and pulse until they are broken down into fine crumbs (about 1 ½ cups or 180 g of crumbs from approximately 50 cookies). Add the light brown sugar and melted butter, then pulse until everything is well combined (3 tablespoons of light brown sugar and 6 tablespoons of melted unsalted butter). Transfer the crumb mixture into the prepared pan. Use the bottom of a measuring cup to press the crumbs evenly into the bottom of the pan. Freeze the crust for 20 minutes or refrigerate for 30-40 minutes while you prepare the cheesecake filling.

Make the No-Bake Banana Pudding Filling:

• In a large bowl, beat the cream cheese and sugar together with a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl to ensure all the cream cheese is blended (16 ounces of cream cheese and ½ cup or 100 g of granulated sugar). Beat in the sour cream and vanilla extract until just combined (¼ cup or 57 g of sour cream and 1 teaspoon of vanilla extract). In a separate small bowl or measuring cup, stir together the heavy cream and banana pudding mix until the pudding dissolves. The mixture will be thick (1 cup or 240 ml of heavy whipping cream and 3.4 ounces of banana pudding mix). Gradually beat in the heavy cream mixture in three additions, mixing thoroughly into the cream cheese mixture after each addition.
• Pour the cheesecake filling over the chilled cookie crust and smooth out the top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to allow it to set. Once set, slice and serve. Top each slice with sliced banana, a dollop of whipped cream, and a Nilla wafer before serving.

Notes

Storage: The bars will stay fresh for 4-5 days when covered and stored in the refrigerator.
Freezing: These bars can be frozen for up to 3 months. To freeze, wrap each bar in plastic wrap or aluminum foil and store them in a ziplock bag. Thaw them overnight in the fridge before serving. Keep in mind that the crust and topping may soften a bit after freezing.