Banana Pudding Cheesecake Squares

These banana pudding cheesecake squares by Chenée Today are like no other. It’s a mouthwatering and heavenly dessert recipe you surely can’t resist. I love the crunch when you bite into the crust – it complements well with the cheesecake and the custard on top! Watch the video below for full instructions.

Ingredients:

Crust:

• 1 and 1/2 cups vanilla wafer crumbs
• 4 tablespoons salted butter (melted)
• 3 tablespoons granulated sugar

Filling:

• 1 and 1/2 medium overripe bananas (puréed)
• 16 oz cream cheese (room temperature)
• 1/2 cup of heavy cream (room temperature)
• 2 large eggs (room temperature)
• 1/2 cup sugar
• 1 tablespoon pure vanilla extract
• 1 tablespoon cornstarch

Custard and toppings:

• 1 can (12 oz) evaporated milk
• 3 large egg yolks
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 4 tablespoons salted butter
• 1 tablespoon cornstarch
• mini vanilla wafers (optional)
• bananas (barely ripe, sliced) – optional
• vanilla wafer crumbs – optional

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Instructions:

Step 1:

In a big bowl, add 1 and 1/2 cups of crushed vanilla wafers and 3 tablespoons of granulated sugar. Mix until well combined. Next, add 4 tablespoons of melted salted butter. Mix until well incorporated.

Step 2:

Transfer the crumbs to a 9″ x 9″ baking pan lined with parchment paper. Press the crust firmly to flatten using a flat-bottomed object. Place in the preheated oven at 350 degrees Fahrenheit for 10 minutes.

Step 3:

Put the pureed banana in a big bowl, then add 1/2 cup of sugar, and 16 oz of cream cheese. Whisk until thickened. Next, add 2 large eggs and 1 tablespoon of vanilla extract. Whisk again until well combined. Add 1 tablespoon of cornstarch and heavy cream. Beat until smooth.

Step 4:

Pour the banana mixture into the crust and spread it evenly using a spatula. Place inside a preheated oven at 325 degrees Fahrenheit and bake for 35 minutes. Once done, let it cool completely then chill for 4 hours.

Step 5:

In a pot, add 12 oz of evaporated milk and 4 tablespoons of salted butter. Heat just under boiling while continuously mixing.

Step 6:

In a big bowl, add 3 egg yolks, 1/2 cup of granulated sugar, and 1 tablespoon of cornstarch. Whisk until well combined then temper with half of the scalded milk mixture. Next, gradually return the tempered mixture to the pot over heat. Stir constantly until thickened.

Step 7:

Slice the cheesecake into squares and top with the custard, vanilla wafers, and banana slices. Enjoy!

Banana Pudding Cheesecake Squares