These cheesecake bars taste just like banana cream pie!
Course Dessert, Snack
Keyword banana, bars, cheesecake, cream cheese, graham crackers
Prep Time 20mins
Cook Time 40mins
Chill Time 4hrs
Total Time 5hrs
Author Taleen Benson
For the graham cracker crust:
1 ½cups (150g)gluten free graham cracker crumbs
¼cup (50g)light brown sugarpacked
6tablespoons (85g)unsalted buttermelted
For the filling:
16ounces cream cheeseroom temperature
14ouncessweetened condensed milk
½cup (113g)sour creamroom temperature
Preheat oven to 300°F. Line an 8" square baking dish with parchment paper and set aside.
To make the crust, combine the graham cracker crumbs and brown sugar in a small bowl. Stir in the melted butter. Press the mixture into the bottom of the prepared pan. Store in the refrigerator while you work on the filling.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, sour cream, and vanilla extract and beat until combined, stopping to scrape the sides of the bowl as necessary. Add the mashed banana and mix on low speed to incorporate. You may have some lumps in the filling and that's OK.
Pour the filling into the crust. Bake for 40 minutes, until filling is firm and golden in color. Cool cheesecake completely, then chill in the refrigerator for at least 4 hours before slicing into bars and serving.
Be sure to use blocks (not the spreadable kind) of full-fat cream cheese.
It's important to bring the cream cheese and sour cream to room temperature before mixing.