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Banana pudding cheesecake squares

You will love how this dessert boasts three different layers, each with its own charm and flavor. The crust is crisp and tasty, the cheesecake layer is creamy and the custard layer goes perfectly. Some cookie crumbs and sliced banana on top adds even more appeal.
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Cook Time 1 hour
chilling time 4 hours
Servings: 9
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

For the Crust:
  • 3 tablespoons white sugar
  • 4 tablespoons melted salted butter
  • 1½ cups vanilla wafer crumbs
For the Filling:
  • 1 pound cream cheese at room temperature
  • 1½ pureed overripe bananas
  • 1 tablespoon cornstarch
  • 1 tablespoon vanilla extract
  • ½ cup white sugar
  • 2 eggs at room temperature
  • ½ cup heavy cream at room temperature
For the Custard:
  • 3 large egg yolks
  • 12 ounces evaporated milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 4 tablespoons salted butter
  • ½ cup white sugar
Optional Toppings:
  • Vanilla wafer crumbs
  • Banana slices only just ripe is best
  • Mini vanilla wafers

Method
 

For the Crust:
  1. Line a 9-inch square pan with parchment paper and preheat the oven to 350°F.
  2. Put the vanilla wafers in a freezer bag and crush using a rolling pin or crush them in a food processor.
  3. Mix the resulting crumbs with the white sugar.
  4. Stir in the melted butter.
  5. Transfer the mixture into the square pan, pressing it down evenly.
  6. Bake for 10 minutes then let it cool.
For the Cheesecake Layer:
  1. Turn the oven temperature down to 325°F.
  2. Puree the bananas with an immersion blender or hand mixer until smooth.
  3. Beat in the cream cheese and sugar.
  4. Beat in the eggs, cream and vanilla.
  5. Mix in the cornstarch, then spoon the mixture into the crust and smooth out the top with a spatula.
  6. Bake for 35 minutes or until the cheesecake is slightly jiggly in the middle still and the edges are puffy.
  7. Let it cool to room temperature and then chill overnight or for at least 4 hours.
For the Custard Layer:
  1. Heat the butter and evaporated milk in a pan over a moderate heat and stir until you see tiny bubbles around the outside.
  2. Turn off the heat and don’t let the mixture boil.
  3. Whisk the egg yolks with the cornstarch and sugar until smooth, then add ½ cup of the milk mixture at a time
  4. Keep whisking all the time to “temper” the eggs (to stop them from curdling).
  5. Put the pan back on the heat and pour the egg mixture back into the pan, whisking all the time.
  6. Cook for about 12 minutes or until thick enough to coat the back of a spoon.
  7. Take the pan off the heat and let the mixture cool for 10 minutes.
  8. Top the cheesecake layer with mini vanilla wafers and fresh slices of banana.
  9. Pour the custard mixture on top, then cut it into squares and serve.