By daily 
Banana Pudding Cheesecake Squares
Ingredients:
For the Crust:
1 1/2 cups (150g) gluten-free graham cracker crumbs 
1/4 cup (50g) firmly packed light brown sugar 
6 tablespoons (85g) unsalted butter, melted 
For the Filling:
16 oz. cream cheese, brought to room temperature 
14 oz. sweetened condensed milk 
1/2 cup (113g) sour cream, at room temperature 
1/2 teaspoon vanilla extract 
1 cup (227g) mashed bananas 
Instructions:
Preheat and Prepare:Preheat the oven to 300°F (150°C).
Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal later.
Make the Crust:In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter until well mixed.
Press the mixture evenly into the bottom of the prepared baking dish.
Refrigerate the crust while you prepare the filling.
Prepare the Filling:In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the cream cheese until smooth.
Add the sweetened condensed milk, sour cream, and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
Stir in the mashed bananas, leaving some lumps for texture.
Bake the Cheesecake:Pour the filling over the chilled crust and spread it evenly.
Bake in the preheated oven for 40 minutes, or until the filling is firm and lightly golden on top.
Cool and Chill:Allow the cheesecake to cool completely in the baking dish.
Once cooled, refrigerate for at least 4 hours to set.
Serve:After chilling, lift the cheesecake out of the pan using the parchment overhang. Slice into squares and serve chilled.
Enjoy 