Banana Pudding Cheesecake Bars
Treat yourself to a slice (or two) of heaven with these delectable Banana Pudding Cheesecake Squares. Easy to make and packed with flavor!
Servings: 9
Calories: 422kcal
Ingredients
CRUST
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup butter *melted
CHEESECAKE FILLING
- 2 bananas *mashed
- 16 oz cream cheese *softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup flour *all-purpose
PUDDING
- 1 package Instant Banana Pudding mix *3.4 ounce
- 2 cups milk
- Garnish: whipped cream/ banana slices *optional
Instructions
- Preheat oven to 325 degrees F and line a 9x9 baking pan with parchment paper (or spray with cooking spray).
CRUST
- In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press the mixture into the bottom of the prepared baking dish.
CHEESECAKE FILLING
- In a separate bowl, beat the cream cheese and 1 cup sugar until smooth. Add in the eggs, one at a time, beating until combined. Stir in the vanilla extract, sour cream, and flour, until just combined. Fold in the mashed bananas.
- Pour mixture on top of the graham cracker crust, spreading evenly.
- Bake in preheated oven for about 40-45 minutes, or until edges are set and the center is still slightly jiggly. Remove from oven and allow to cool completely.
PUDDING
- In a medium bowl, whisk together the banana pudding mix and milk until thickened.
- Spread banana pudding over the cooled cheesecake layer.
- Cover pan and refrigerate for at least 4 hours.
- Once fully chilled and ready to serve, slice into squares and serve with whipped cream and additional banana slices.
Nutrition
Serving: 1square | Calories: 422kcal | Carbohydrates: 48g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 98mg | Sodium: 296mg | Potassium: 312mg | Fiber: 1g | Sugar: 33g | Vitamin A: 876IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 1mg
