An easy way to transport banana pudding to your next gathering.
From the silkycheesecakefilling to the brown butter-vanilla wafer crust, this dessert has layers of flavor in every bite.
Bits of freshbananacome through well in each bite, but the liqueur adds an intense and memorable flavor.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Audrey Davis
you’re able to also freeze the baked cheesecake bars for up to two months.
Thaw in the refrigerator overnight before topping and serving.
Refrigerate leftover bars in an airtight container for up to three days.
The whipped cream will begin to deflate over time, but they’ll still be delicious.
each) bananas, divided
2Tbsp.light brown sugar
1Tbsp.fresh lemon juice (from 1 lemon)
1Tbsp.
(1/2 oz.)
banana liqueur (optional)
3(8-oz.)
Melt unsalted butter in a small saucepan over medium.
Press crust mixture into bottom of prepared pan.
Bake crust:
Bake until golden brown and firm, about 10 to 12 minutes.
Remove from oven; transfer pan to a wire rack to cool while preparing filling.
Increase oven temperature to 350F.
Cook over medium-high, stirring constantly until sugar is dissolved, about 1 minute.
Remove from heat, and stir in banana liqueur, if using; cool 10 minutes.
Add vanilla; beat until smooth, about 30 seconds.
Add banana mixture; beat until just combined, about 30 seconds.
Pour filling over cooled crust in pan; smooth top with a spatula.
Remove from oven; cool completely on a wire rack, about 1 hour.
Cover with plastic wrap; chill at least 6 hours or up to 24 hours.
Cut cheesecake into bars:
Carefully remove cheesecake from baking pan using parchment paper as handles.
Cut into 12 (1 1/2- x 4 1/2-inch) rectangles, and arrange on a platter.
PipeVanilla Bean Whipped Creamon each cheesecake bar as desired.
Cut remaining banana into 1/2-inch-thick rounds.
Top bars with banana rounds and vanilla wafers as desired; serve immediately.
Frequently Asked Questions
Brown butterimparts a nutty flavor to the wafer crust.
The bars should be set in the center when they’re ready to come out of the oven.
If they still jiggle in the center, best to leave them in for a few more minutes.
Big changes in temperature can be the reason your cheesecake develops cracks in the surface.
