Instructions
1. **Prepare the Crust:** Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the Nilla Wafer crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of the prepared baking pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the cheesecake layer.
2. **Make the Banana Cheesecake:** In a large bowl, beat the softened cream cheese and 1 cup granulated sugar with an electric mixer until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed banana until just combined. Pour the cheesecake mixture over the cooled crust.
3. **Bake the Cheesecake:** Reduce oven temperature to 325°F (160°C). Bake for 30-35 minutes, or until the edges are set and the center still jiggles slightly. Remove from oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 3-4 hours, or preferably overnight, to allow the cheesecake to set completely.
4. **Prepare the Banana Pudding Topping:** In a large bowl, whisk together the instant banana cream pudding mix and cold milk for 2 minutes, until thickened. Let stand for 5 minutes. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold the whipped cream into the banana pudding mixture until well combined.
5. **Assemble the Squares:** Once the cheesecake is thoroughly chilled, spread an even layer of the banana pudding topping over the cheesecake. Arrange sliced bananas on top of the pudding layer. If desired, garnish with additional Nilla Wafers.
6. **Chill and Serve:** Refrigerate the squares for at least 1 hour before serving to allow the topping to set. Once chilled, lift the squares out of the pan using the parchment paper overhang and cut into desired square sizes. Enjoy your delightful Banana Pudding Cheesecake Squares!
Short Tips:
* For an extra banana flavor boost in the cheesecake, use slightly overripe bananas for mashing.
* Make sure your cream cheese is at room temperature for a smooth, lump-free cheesecake batter.
* Don’t overmix the cheesecake batter once the eggs are added; this can incorporate too much air and cause cracks.
* For clean cuts, chill the cheesecake thoroughly before slicing and use a sharp knife wiped clean between cuts.
* If you’re not a fan of Nilla Wafers, you can substitute with graham cracker crumbs for the crust.
* These squares are best served within 2-3 days, as the bananas can brown over time.
