Banana Pudding Cheesecake Bars

To make the crust:

1. Preheat oven to 350°F and line the bottom of a 9×9 baking dish with parchment paper. Set aside.

2. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Stir until well combined, then press evenly into the prepared pan. Use the back of a spoon or a glass to press the crust evenly.

3. Bake the crust for 10 minutes. Once baked, remove from the oven and set aside, keeping the oven temperature at 350°F.

To make the cheesecake filling:

1. In a large mixing bowl, or the bowl of a stand mixer, beat the room temperature cream cheese and sugar on medium speed until smooth and creamy.

2. Add the eggs and vanilla extract, and continue mixing until well combined.

3. Mix in the marshmallow fluff until fully incorporated.

4. Add the banana cream pudding mix and mashed banana to the cheesecake mixture, and mix until well combined.

5. Pour the filling over the crust and spread it evenly.

6. Bake for 20 minutes at 350°F.

7. After 20 minutes, without opening the oven door, reduce the heat to 200°F and bake for an additional 30 minutes.

8. Once baked, turn off the oven and let the cheesecake remain inside for 10 minutes.

9. Remove the cheesecake from the oven and allow it to cool to room temperature on the counter.

10. Once cooled, cover the cheesecake and refrigerate for at least 3 hours, or until fully chilled.

11. After chilling, cut the cheesecake into 16 squares.

12. Top each square with whipped cream, a slice of banana, and a mini (or regular size) vanilla cookie before serving.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 5 hours 10 minutes | Servings: 16 | Calories per serving: (to be calculated)

Enjoy