Banana Cream Cheesecake Bars

These Banana Cream Cheesecake Bars are a delightful combination of creamy cheesecake and the classic flavors of banana cream pie, all in a bar form. With a buttery graham cracker crust, smooth banana-flavored cheesecake filling, and a whipped cream topping, these bars are sure to be a hit at any gathering!

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened (2 packages)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 package (3.4 oz) instant banana cream pudding mix
• 1 cup heavy whipping cream
• 1 large ripe banana, mashed

Topping:

• 1 cup heavy whipping cream, chilled
• 1/4 cup powdered sugar
• Banana slices for garnish

Instructions:

Preheat the oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper, leaving enough overhang on the sides for easy removal later.

Prepare the crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking dish. Use the back of a spoon or the bottom of a measuring cup to firmly pack the crumbs into an even layer.
Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.

Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Use a hand mixer or stand mixer for best results.
Add the eggs, one at a time, mixing well after each addition.
Beat in the vanilla extract and instant banana cream pudding mix until fully combined.

Incorporate the whipped cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain.
Carefully fold in the mashed banana until evenly distributed.

Assemble and bake:
Pour the cheesecake mixture over the cooled crust, spreading it out into an even layer.
Bake for 30-35 minutes, or until the center is set and the edges are slightly golden.
Remove from the oven and allow the cheesecake bars to cool completely at room temperature.

Chill the cheesecake bars:
Once cooled, refrigerate the bars for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.

Prepare the whipped cream topping:
In a clean mixing bowl, whip the chilled heavy cream and powdered sugar together until stiff peaks form.
Spread or pipe the whipped cream over the chilled cheesecake bars.

Garnish and serve:
Just before serving, garnish each bar with a slice of banana.
Lift the bars out of the pan using the parchment paper overhang, slice into squares, and enjoy!

Notes:

• Storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
• Banana Garnish: For the best presentation, add the banana slices just before serving to prevent browning.
• Substitutions: If you prefer a different flavor, substitute the banana pudding mix with vanilla or any other pudding flavor.

FAQs:

• Can I use a different type of crust?
  Yes, you can use a vanilla wafer crust or even a shortbread crust if you prefer. The key is to ensure the crust is firm enough to support the cheesecake layer.
• Can I make these bars ahead of time?
  Absolutely! These bars actually taste better after they’ve had time to chill overnight, making them a great make-ahead dessert.
• Can I freeze these cheesecake bars?
  Yes, these bars freeze well. Wrap them tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Conclusion:

These Banana Cream Cheesecake Bars combine the rich, creamy flavor of cheesecake with the nostalgic taste of banana cream pie. Whether you’re making them for a special occasion or just because, they’re sure to impress! Enjoy these creamy, dreamy bars as a delightful dessert for any occasion.

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