These banana pudding cheesecake squares are incredible! We’re making our banana cheesecake bars with real bananas and an easy stovetop custard to top our buttery vanilla wafer crust!
WHAT ARE BANANA PUDDING CHEESECAKE SQUARES?
Banana pudding is one of the most essential recipes in my family’s holiday tradition. , easy stovetop custard gives you the most deliciously decadent dessert, perfect for holiday gatherings or any occasion!
How can I make these baked banana pudding cheesecake squares easier?
They’re SO good but if you want to make this recipe a little easier, there are a few shortcuts:
You can skip the custard layer and top these easy banana pudding cheesecake squares with whipped cream, store-bought caramel sauce or butterscotch sauce (see my butterscotch milkshake for an easy butterscotch sauce recipe)!
You can also make the cheesecake ahead of time and freeze it until you’re ready to make the custard — just store in the fridge for up to 3 days or in the freezer, well wrapped, for up to 2 months.
How do I soften my cream cheese quickly?
To soften your blocks of cream cheese for the cheesecake layer, just remove them from the foil and place on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. Your cream cheese should be ready to add to your cheesecake mixture!
How do I get my eggs to room temperature quickly?
It’s important to use room temperature eggs in most baking so that the cold egg doesn’t affect the rise or even baking of your result. If you didn’t have a chance to leave your eggs out to get to room temperature, try this tip. Just submerge the eggs in a bowl of lukewarm water for about 15 minutes. That will allow them to get to room temperature more quickly and ensure a great result!
How do I get rid of lumps in my custard?
If you prepare your tempered egg yolks correctly and cook your custard slowly while stirring, you shouldn’t end up with any lumps at all! But if you do, you can always run your finished custard through a fine-mesh sieve to get it smoother.
What kind of bananas do I need for this recipe?
You’ll need overripe bananas for the cheesecake layer, but less ripe bananas (the kind you’d eat) for the slices on top.
Can I use instant pudding for this recipe?
You won’t need it! The banana cheesecake layer gets its banana flavor from sweet overripe bananas, and the custard topping really can’t be substituted! It’s got such a decadent sweet vanilla flavor.
Does banana pudding need to be refrigerated?
For the cheesecake filling, Make sure your ingredients are completely at room temperature, especially your cream cheese. If not, you will have a lumpy filling and not a smooth filling.
Calories: 544kcal | Carbohydrates: 54g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 248mg | Potassium: 146mg | Sugar: 45g | Vitamin A: 1300IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 0.6mg