Creamy Banana Pudding Cheesecake Squares (Printer-Friendly Version)
# What You'll Need:
→ Crust
01 -
1 1/2 cups gluten-free graham cracker crumbs (150g)
02 -
1/4 cup light brown sugar, firmly packed (50g)
03 -
6 tablespoons unsalted butter, melted (85g)
→ Filling
04 -
16 oz cream cheese, room temperature
05 -
14 oz sweetened condensed milk
06 -
1/2 cup sour cream, room temperature (113g)
07 -
1/2 teaspoon vanilla extract
08 -
1 cup mashed bananas (227g)
# Let's Cook!:
01 -
Preheat oven to 300°F. Line 8-inch square baking dish with parchment paper
02 -
Mix graham cracker crumbs, brown sugar, and melted butter. Press into baking dish. Refrigerate
03 -
Beat cream cheese until smooth. Add condensed milk, sour cream, and vanilla. Mix in mashed bananas
04 -
Pour filling over crust. Bake 40 minutes until firm and golden
05 -
Cool completely then refrigerate at least 4 hours before slicing
# Cook's Notes:
01 -
Use full-fat cream cheese blocks, not spreadable
02 -
Room temperature dairy ingredients blend better
03 -
Some banana lumps in filling are okay