Banana pudding cheesecake squares

These Banana Pudding Cheesecake Bars are irresistible!! A banana blondie crust gets topped with creamy banana pudding cheesecake creating one of the most delicious cheesecake recipes ever!!

Banana pudding is one of the most important recipes in family holiday traditions. We are very careful with the ingredients and the process, using only Nilla flakes and pure vanilla extract, and always making our cream from scratch.

Ingredients:

To prepare blondie crust:

1/2 cup melted unsalted butter

A cup packed light brown sugar

1 large egg yolk

1/2 cup all-purpose flour

a pinch of salt

1/4 c mash ripe banana

1 tsp pure vanilla extract

To prepare the cheesecake sauce:

2/3 cup whipped cream

16 oz cream cheese 2 pcs

1 cup granulated sugar

3.4 ounce instant banana pudding 1 package

1/2 cup of milk

1 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees and prepare an 8×8 baking tray with the nonstick coating of your choice.
In bowl, beating butter also sugar together to mixed. Next, whisk together the egg yolks, flour, salt, banana, and vanilla until well blended.

Add the blonde mixture to the pan and bake for 15-20 minutes, until set.

Let it cool down to room temperature and prepare the filling.
To prepare the cheesecake sauce:
Using a hand mixer, whip the heavy cream in a medium bowl until stiff peaks form and refrigerate to stiffen.
In another bowl, beat the cream cheese until smooth and fluffy, using a hand mixer.
Slowly add sugar, banana pudding, milk, and vanilla extract. Beat until well incorporated.

Gently fold whipped cream into cream cheese mixture.
Taste and add a little powdered sugar if you like it sweeter.
Spread the cheesecake layer evenly over the blondie crust and refrigerate for at least 2 hours or until completely set.
Garnish with nila chips and serve.

Enjoy!