Introduction
You get the best of two beloved desserts in one easy-to-eat square. This recipe layers creamy banana cheesecake over a vanilla wafer crust, then tops it with a rich homemade vanilla pudding. It’s a guaranteed crowd-pleaser perfect for potlucks and parties.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes (plus chilling)
- Servings: 16 squares
Ingredients
- 1½ cup vanilla wafer crumbs
- 4 tbsp salted butter (melted)
- 3 tbsp granulated sugar
- 1½ medium overripe bananas (puréed)
- 16 oz cream cheese (room temperature)
- ½ cup heavy cream (room temperature )
- 2 large eggs (room temperature)
- ½ cup sugar
- 1 tbsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 tbsp cornstarch
- 12 oz evaporated milk (1 can)
- 3 large egg yolks
- ½ cup granulated sugar
- 2 tsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 4 tbsp salted butter
- 1 tbsp cornstarch
- mini vanilla wafers (optional)
- bananas (barely ripe, sliced (optional))
- vanilla wafer crumbs (optional)
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8 or 9×9 inch baking pan with parchment paper.
- In a bowl, combine the 1½ cup vanilla wafer crumbs, the 3 tbsp granulated sugar, and 4 tbsp melted salted butter. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
- In a large bowl, beat the room-temperature cream cheese until smooth. Add the ½ cup sugar and beat until combined. Mix in the 1½ puréed bananas, ½ cup heavy cream, 1 tbsp vanilla powder (use half this amount if you prefer less rich vanilla flavor), and 1 tbsp cornstarch.
- Add the 2 room-temperature eggs, one at a time, mixing on low speed until just incorporated. Pour this cheesecake batter over the pre-baked crust.
- Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 2 hours.
- To make the pudding topping: In a medium saucepan, whisk together the 3 egg yolks, ½ cup granulated sugar, 1 tbsp cornstarch, and evaporated milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue cooking and whisking for 1 full minute.
- Remove from heat. Whisk in the 4 tbsp salted butter and 2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth. Strain the pudding through a fine-mesh sieve for an extra-smooth texture, if desired.
- Immediately pour the warm pudding over the chilled cheesecake layer, spreading it evenly. Refrigerate for at least 4 hours, or preferably overnight, until completely set.
- To serve, lift the dessert out of the pan using the parchment paper. Slice into 16 squares. Garnish with mini vanilla wafers, sliced barely-ripe bananas, or a sprinkle of vanilla wafer crumbs if desired.
Variations
- Individual Servings: Layer the crust, cheesecake, and pudding in small jars or cups for portable parfaits.
- Frozen Treat: Freeze the assembled squares for a firmer, ice cream-like dessert.
- No-Bake Pudding: Use a high-quality instant vanilla pudding mix prepared with milk for a quicker, no-cook pudding topping (note: texture will be softer).
- Grilled Squares: For a warm dessert, briefly grill the chilled squares in a non-stick pan until the crust is toasty and the interior is slightly warm.
Tips for Success
- Ensure all cheesecake ingredients (cream cheese, heavy cream, eggs) are truly at room temperature to prevent lumps and ensure a smooth batter.
- Press the crust firmly and evenly into the pan to prevent it from crumbling when sliced.
- Straining the cooked pudding is highly recommended for the silkiest, most luxurious topping.
Storage & Reheating
Store the squares, tightly covered, in the refrigerator for up to 3 days. The optional banana garnish should be added just before serving to prevent browning. This dessert is best served cold and does not require reheating. It is not recommended for freezing due to the pudding layer’s texture change.
FAQ
Can I use unsalted butter?
Yes, you can use unsalted butter in both the crust and pudding. Consider adding a tiny pinch of salt to each component to enhance flavor.
Why are my bananas for the cheesecake “overripe”?
Overripe bananas (with brown spots) are much sweeter and have a more concentrated banana flavor, which will give the cheesecake layer a better taste.
My cheesecake layer cracked. What happened?
Cracking is often caused by overmixing the batter (adding too much air) or overbaking. Using a water bath can help, but following the baking time until the center just jiggles is key.
Can I use regular milk instead of evaporated milk for the pudding?
No, evaporated milk is crucial for the pudding’s rich, thick, and custardy texture. Regular milk will result in a much thinner, less flavorful pudding.
How do I know when the pudding is cooked enough?
The pudding is done when it thickly coats the back of a spoon and you see slow, thick bubbles breaking the surface. Cooking for the full minute after it bubbles is essential.
The pudding is too runny. Can I fix it?
If your pudding hasn’t thickened, mix 1 more tbsp of cornstarch with 2 tbsp of cold milk into a slurry and whisk it into the simmering pudding. Cook for another 1-2 minutes until thickened.