- Preheat Oven:
- Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- Make the Crust:
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared baking dish to create the crust.
- Bake the Crust:
- Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake layer.
- Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar, eggs, vanilla extract, and flour. Beat until well combined and smooth.
- Assemble the Cheesecake Layer:
- Pour the cream cheese mixture over the cooled crust, spreading it evenly.
- Bake the Cheesecake Layer:
- Bake in the oven for about 30-35 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool.
- Make the Banana Pudding Layer:
- In a mixing bowl, whisk together the instant banana pudding mix and milk until thickened. This usually takes a few minutes.
- Assemble the Banana Pudding Layer:
- Spread the banana pudding over the cooled cheesecake layer.
- Arrange sliced bananas over the banana pudding layer.
- Chill:
- Refrigerate the entire dish for at least 4 hours or overnight to allow it to set.
- Top and Serve:
- Before serving, spread whipped cream over the banana pudding layer.
- Garnish with additional banana slices and crushed vanilla wafers.
- Slice and Enjoy:
- Use the parchment paper overhang to lift the dessert from the pan, and slice into squares.
- Serve Cold:
- Serve the Banana Pudding Cheesecake Squares cold and enjoy the delightful combination of flavors!
These squares are a fantastic fusion of banana pudding and cheesecake, making them a delightful treat for any occasion.