Ingredients:
For the crust:
– 2 cups vanilla wafer crumbs
– ½ cup unsalted butter, melted
For the cheesecake filling:
– 16 ounces cream cheese, at room temperature
– ¼ cup granulated white sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup marshmallow fluff
– 3.4 ounces banana cream pudding mix
– 1 cup mashed banana (roughly 2 bananas)
Directions:
To make the crust:
1. Preheat the 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. Press the mixture evenly into the prepared pan using the back of a spoon or a glass.
3. Bake the crust for 10 minutes, then remove from the oven and set aside while maintaining the oven temperature.
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 until smooth and creamy.
2. Add the eggs and vanilla extract, continuing to mix 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, mixing until well combined.
5. Pour the filling over the prepared crust and spread it evenly.
6. Bake for 20 minutes.
7. After 20 minutes, without opening the oven door, reduce the heat to 200°F and bake for an additional 30 minutes.
8. Turn off the oven and leave the cheesecake inside for 10 minutes, then remove and allow it to come to room temperature on the counter.
9. Once at room temperature, cover the cheesecake and refrigerate for at least 3 hours.
10. After chilling, cut the cheesecake into 16 squares.
11. Top each square with whipped cream, a slice of banana, and a mini or regular-sized vanilla cookie before serving.
Prep Time: 20 min | Cooking Time: 50 min | Total Time: 5 hr 10 min | Servings: 16
