Banana Pudding Cheesecake Bars 🍌✨ Crust: 2 cups nilla wafer crumbs 2 tbsp (25g) granulated sugar ½ cup (113g) unsalted butter, melted Cheesecake: 16 oz (454g) cream cheese, softened ½ cup (100g) granulated sugar 1 ripe banana, mashed (~100g) ¼ cup (60g) sour cream, room temp 1 tsp vanilla extract ½ tbsp cornstarch 2 eggs, room temp Whipped Cream: 1 cup (240g) cold heavy whipping cream 2 tbsp powdered sugar 1 tbsp (12g) dry banana pudding mix (from a 3.4 oz box) ½ tsp vanilla extract Banana Pudding: Remaining pudding mix (~84g) 1⅔ cups cold milk + lots of banana slices and crushed nilla wafers Instructions: Preheat the oven to 325°F and line an 8x8 pan with parchment paper. Mix the nilla wafer crumbs, sugar, and butter together well. Press into the prepared pan and bake 6-8 minutes. Let it cool. Beat cream cheese and sugar until smooth. Add sour cream, mashed banana, and vanilla, mixing until combined. Add the eggs and mix on low speed or by hand until just combined. Spread this filling over the cooled crust. Bake for 30-40 min, until edges are set and the center still has a little jiggle. Cool for at least 30 minutes at room temp, then chill for at least 3 hours. Prepare the pudding. Reserve 1 tbsp of the pudding mix for the whipped cream. Whisk the rest of the pudding mix with cold milk for 2 minutes or until thickened. Cover & chill until ready to use. To make the whipped cream, whip heavy cream, powdered sugar, 1 tbsp pudding mix, and vanilla to medium peaks. Don’t over whip. Arrange a layer of sliced bananas over the chilled cheesecake. Spread a layer of banana pudding over it (I didn’t use it all, had a little leftover). Spread the whipped cream on top. Top with nilla wafer crumbs. Chill again briefly so that the top can firm up a bit. Enjoy! #bakingrecipe #cheesecake #bananapudding #Recipe #cheesecakerecipe - @audreybakes