Banana Pudding Cheesecake Bars

Craving a decadent and comforting dessert that’s sure to impress your tastebuds? Look no further! These Banana Pudding Cheesecake Bars are a delicious twist on a classic favorite and will have you coming back for more.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 16 oz cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas
• 1/2 cup sour cream
• 2 tbsp all-purpose flour
• 1 cup vanilla wafer cookies, crushed
• Whipped cream, for topping
• Banana slices, for garnish

Instructions:

• Preheat oven to 350°F and line a 9×9 inch baking pan with parchment paper.
• In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press mixture into the bottom of the prepared pan.
• In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla, mashed bananas, sour cream, and flour.
• Pour cream cheese mixture over the crust in the pan. Sprinkle crushed vanilla wafer cookies on top.
• Bake for 35-40 minutes or until the center is set. Let cool completely, then refrigerate for at least 4 hours.
• Cut into bars, top with whipped cream, banana slices, and enjoy!

Nutrition Information:

Calories: 320, Fat: 20g, Carbohydrates: 30g, Protein: 5g

Indulge in the perfect combination of creamy cheesecake and banana pudding flavors with these irresistible Banana Pudding Cheesecake Bars. Your taste buds will thank you! #dessertlover #bananapudding #cheesecakebars #foodblogger #recipeoftheday

Popular questions:

• Q: Can I use a different type of cookie for the crust?

A: Yes, you can use any type of cookie you prefer for the crust, such as gingersnaps or Oreo cookies.

• Q: Can I substitute the sour cream with Greek yogurt?

A: Yes, you can substitute sour cream with an equal amount of Greek yogurt for a slightly tangier flavor.

• Q: Can I use frozen bananas for this recipe?

A: Yes, you can use frozen bananas, just make sure to thaw them and drain any excess liquid before mashing.

• Q: Can I make this recipe ahead of time?

A: Yes, you can make these cheesecake bars ahead of time and store in the refrigerator for up to 3 days.

• Q: Can I freeze these bars?

A: Yes, you can freeze these bars for up to 1 month. Thaw in the refrigerator before serving.

Helpful tips:

• For added crunch, sprinkle chopped nuts like pecans or almonds on top before baking.
• You can drizzle caramel sauce over the whipped cream for an extra decadent touch.
• Try adding a pinch of cinnamon or nutmeg to the cream cheese mixture for a warm, spiced flavor.
• If you love coconut, mix shredded coconut into the graham cracker crust for a tropical twist.
• For a boozy kick, add a splash of rum or bourbon to the banana mixture.

Expert Secrets:

• Bananas are best when they’re ripe – the riper, the better for a sweeter banana flavor in the bars.
• To prevent cracks in your cheesecake, make sure all ingredients are at room temperature before mixing.
• Do not overmix the batter after adding the eggs to avoid a dense texture in the bars.
• Allow the bars to fully chill in the refrigerator before cutting to ensure clean, neat slices.
• For a smoother texture, use a high-quality cream cheese and avoid any lumps in the batter.