BANANA PUDDING CHEESECAKE SQUARES RECIPE RECIPES
BEST BANANA PUDDING BARS RECIPE - HOW TO MAKE BANANA ...
Steps:
- Line an 8"-x-8" pan with parchment paper. Make crust: In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in freezer while making filling. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in fridge, until thickened. Fold into cheesecake mixture until well combined. Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight. When firm, remove from freezer and slice into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana, and a Nilla Wafer before serving.
BANANA PUDDING CHEESECAKE RECIPE | SOUTHERN LIVING
Classic banana pudding gets a creamy makeover.
Provided by Rhonda Harms, Clearwater, Florida
Total Time 11 hours 10 minutes
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Stir together finely crushed vanilla wafers, pecans, and melted butter in a small bowl until well blended. Grease and flour a 9-inch springform pan and press mixture onto bottom of pan. Line the edge of the pan with vanilla wafers (about 17) with rounded sides against the pan to form a crust. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
- Combine lemon juice and bananas in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or until sugar has dissolved.
- Using an electric mixer, beat cream cheese at medium speed for 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, one at a time. Beat until yellow disappears after each addition. Beat in vanilla, and gently stir banana mixture into cream cheese mixture. Pour batter into crust.
- Bake at 350°F for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour).
- Cover and chill for 8 hours. Garnish with whipped cream, wafers, and sliced bananas before serving.
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