Banana Pudding Cheesecake Brownies
Banana Pudding Cheesecake Brownies
Ingredients
For the Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Banana Pudding Layer
- 1 package instant vanilla pudding mix, 3.4 ounces
- 2 cups cold milk
- 2 ripe bananas, sliced
- 1 1/2 cups vanilla wafers, crushed, plus 4-6 whole for garnish
For the Whipped Topping & Garnish
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar, for glaze
- 1 tablespoon milk, for glaze
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
For the Brownie Layer: In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
⏱️ 5 min
- 3
In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 3 min
- 4
Spread the brownie batter evenly into the prepared baking pan. Set aside.
⏱️ 2 min
- 5
For the Cheesecake Layer: In a clean medium bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Beat in the egg and vanilla extract until just combined.
⏱️ 5 min
- 6
Carefully spoon dollops of the cheesecake mixture over the brownie batter. Use a knife or a skewer to gently swirl the cheesecake into the brownie batter, creating a marbled effect. Do not mix completely.
⏱️ 3 min
- 7
Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the brownie portion comes out with moist crumbs (not wet batter). The cheesecake layer may still be slightly jiggly in the center.
⏱️ 35 min•🌡️ 350
- 8
Remove from oven and let cool completely in the pan on a wire rack. This will take at least 1 hour.
⏱️ 60 min
- 9
Once cooled, lift the brownie base out of the pan using the parchment paper overhang and transfer to a cutting board or serving platter. Chill in the refrigerator for at least 1 hour to firm up.
⏱️ 60 min
- 10
For the Banana Pudding Layer: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until thickened. Let stand for 5 minutes.
⏱️ 7 min
- 11
Gently fold in the sliced bananas and 1 1/2 cups of crushed vanilla wafers into the prepared pudding. Spread this mixture evenly over the chilled brownie-cheesecake layer.
⏱️ 5 min
- 12
Return the layered dessert to the refrigerator and chill for at least 2 hours, or until the banana pudding layer is fully set.
⏱️ 120 min
- 13
For the Whipped Topping: In a cold bowl with cold beaters, whip the heavy cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract on high speed until stiff peaks form.
⏱️ 5 min
- 14
Spread the whipped topping evenly over the banana pudding layer. Garnish with the remaining whole vanilla wafers and additional crushed wafers, if desired.
⏱️ 3 min
- 15
For the Glaze: In a small bowl, whisk together 1/2 cup powdered sugar and 1 tablespoon milk until smooth. Drizzle the glaze decoratively over the whipped topping.
⏱️ 2 min
- 16
Slice into individual portions and serve immediately, or keep refrigerated until ready to serve. For best results, chill for at least 30 minutes after adding the whipped topping and glaze before slicing.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Pudding Cheesecake Brownies
For the Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Banana Pudding Layer
- 1 package instant vanilla pudding mix, 3.4 ounces
- 2 cups cold milk
- 2 ripe bananas, sliced
- 1 1/2 cups vanilla wafers, crushed, plus 4-6 whole for garnish
For the Whipped Topping & Garnish
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar, for glaze
- 1 tablespoon milk, for glaze
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
For the Brownie Layer: In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
⏱️ 5 min - 3
In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 3 min - 4
Spread the brownie batter evenly into the prepared baking pan. Set aside.
⏱️ 2 min - 5
For the Cheesecake Layer: In a clean medium bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Beat in the egg and vanilla extract until just combined.
⏱️ 5 min - 6
Carefully spoon dollops of the cheesecake mixture over the brownie batter. Use a knife or a skewer to gently swirl the cheesecake into the brownie batter, creating a marbled effect. Do not mix completely.
⏱️ 3 min - 7
Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the brownie portion comes out with moist crumbs (not wet batter). The cheesecake layer may still be slightly jiggly in the center.
⏱️ 35 min•🌡️ 350 - 8
Remove from oven and let cool completely in the pan on a wire rack. This will take at least 1 hour.
⏱️ 60 min - 9
Once cooled, lift the brownie base out of the pan using the parchment paper overhang and transfer to a cutting board or serving platter. Chill in the refrigerator for at least 1 hour to firm up.
⏱️ 60 min - 10
For the Banana Pudding Layer: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until thickened. Let stand for 5 minutes.
⏱️ 7 min - 11
Gently fold in the sliced bananas and 1 1/2 cups of crushed vanilla wafers into the prepared pudding. Spread this mixture evenly over the chilled brownie-cheesecake layer.
⏱️ 5 min - 12
Return the layered dessert to the refrigerator and chill for at least 2 hours, or until the banana pudding layer is fully set.
⏱️ 120 min - 13
For the Whipped Topping: In a cold bowl with cold beaters, whip the heavy cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract on high speed until stiff peaks form.
⏱️ 5 min - 14
Spread the whipped topping evenly over the banana pudding layer. Garnish with the remaining whole vanilla wafers and additional crushed wafers, if desired.
⏱️ 3 min - 15
For the Glaze: In a small bowl, whisk together 1/2 cup powdered sugar and 1 tablespoon milk until smooth. Drizzle the glaze decoratively over the whipped topping.
⏱️ 2 min - 16
Slice into individual portions and serve immediately, or keep refrigerated until ready to serve. For best results, chill for at least 30 minutes after adding the whipped topping and glaze before slicing.
⏱️ 30 min