The first step was to make the graham cracker crust. I combined the graham cracker crumbs, brown sugar, and melted butter in a bowl and mixed them well. I then pressed the mixture into the bottom of an 8-inch square baking dish that I had lined with parchment paper. This crust was so delicious and fragrant, I couldn’t resist sneaking a taste!

Next, I started working on the filling. I used a hand mixer to beat the cream cheese until it was smooth and creamy. I then added the sweetened condensed milk, sour cream, and vanilla extract, and continued mixing until everything was well combined. Finally, I mixed in the mashed bananas, and the filling was ready. I poured the filling over the graham cracker crust and popped the dish in the oven.

As the Banana Pudding Cheesecake Squares were baking, the aroma wafting from the oven was simply heavenly. The golden color of the filling was a sight to behold, and I couldn’t wait to try a bite. After 40 minutes of baking, the cheesecake was done and I was so excited to taste it.

I let the cheesecake cool down completely, then chilled it in the refrigerator for at least 4 hours before slicing it into bars and serving. The moment of truth had finally arrived, and I was so eager to taste my creation. I took a bite, and my taste buds were immediately transported to heaven! The creamy and rich cheesecake filling was perfectly balanced with the sweet and tangy flavor of the bananas. The graham cracker crust added a crunchy texture that made each bite even more enjoyable.

Banana Pudding Cheesecake

Ingredients:

Crust:
1 1/2 cups 150g gluten-free graham cracker crumbs
1/4 cup 50g firmly packed light brown sugar
6 tablespoons 85g melted unsalted butter
Filling:
16 oz. cream cheese brought to room temperature
14 oz. sweetened condensed milk
1/2 cup 113g sour cream, at room temperature
1/2 tsp. vanilla extract
1 cup 227g mashed bananas

Instructions:

Preheat the oven to 300°F and line an 8-inch square baking dish with parchment paper.
To make the crust, mix together the graham cracker crumbs, brown sugar, and melted butter in a bowl. Spread the mixture evenly in the prepared baking dish and refrigerate.
Using a hand mixer or a stand mixer with a paddle attachment, beat the cream cheese until smooth. Add the sweetened condensed milk, sour cream, and vanilla extract and continue mixing until well combined, scraping the sides of the bowl as needed. Finally, mix in the mashed banana, even if there are some lumps in the filling.
Pour the filling into the crust and bake for 40 minutes or until the filling is firm and golden in color. Allow the cheesecake to cool completely before refrigerating it for at least 4 hours.
Slice and serve.