Banana Pudding Cheese Cake Squares

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Banana Pudding Layer:

1 (3.4 oz) package instant banana pudding mix

1 1/2 cups cold milk

2 ripe bananas, sliced

For the Topping:

Whipped cream (optional)

Sliced bananas (optional)

Instructions:

Preheat your oven to 325°F (160°C). Grease or line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking pan.

In another bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

Pour the cheesecake mixture over the prepared crust, spreading it out evenly.

In a separate bowl, whisk together the instant banana pudding mix and cold milk until thickened, about 2 minutes.

Arrange the sliced bananas evenly over the cheesecake layer.

Pour the banana pudding mixture over the bananas, spreading it out evenly.

Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set.

Once chilled, slice into squares. Serve with whipped cream and additional sliced bananas on top if desired.