Bake:
Bake in preheated oven for 30-35 minutes, or until the cheesecake layer is set but still slightly jiggly in the center. Allow to cool completely, then refrigerate for at least 3 hours or overnight.
Serve:
Cut into squares. Top with whipped cream and garnish with extra vanilla wafer crumbs or banana slices if desired.
Serving and Storage Tips
Serve chilled for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days. These squares can also be frozen for up to 1 month; thaw overnight in the fridge before serving.
Variations
Chocolate Twist: Add a layer of chocolate ganache or sprinkle mini chocolate chips over the banana pudding layer before adding cheesecake.
Nutty Crunch: Mix chopped pecans or walnuts into the crust or sprinkle on top.
Tropical Flavor: Substitute half the bananas with sliced mango or pineapple for a tropical vibe.
FAQ
Q: Can I use homemade banana pudding instead of instant?
A: Yes! Just ensure it’s thick enough to hold the layer without running.
Q: What if I don’t have vanilla wafers?
A: Graham crackers or digestive biscuits work well as a substitute for the crust.
Q: Can I make this gluten-free?
A: Absolutely! Use gluten-free vanilla wafers or cookies for the crust.
Q: How ripe should the bananas be?
A: Use ripe but firm bananas for best texture—overly mushy bananas can make the pudding layer too soft.
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