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- ½ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- 1 large egg yolk
- ½ cup all-purpose flour
- Pinch of salt
- ¼ cup mashed ripe banana
- 1 teaspoon pure vanilla extract
- ⅔ cup heavy whipped cream
- 2 (8 ounce) packages of cream cheese
- 1 cup granulated sugar
- 1 (3.4 ounce) package instant banana pudding powder
- ½ cup milk
- 1 teaspoon vanilla extract
- Optional: Powdered Sugar for extra sweetness
- Garnish: nilla wafers
- Preheat oven to 350 degrees and prepare a 8x8 baking pan with non-stick method of your choice.
- In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
- Add blondie batter to pan and bake for 15-20 minutes until just set.
- Cool to room temperature and prepare topping.
- Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
- In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
- Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
- Carefully fold pre-made whipped cream into the cream cheese batter.
- Taste and add a little powdered sugar if you prefer it a little sweeter.
- Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
- Garnish with nilla wafers and serve.
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