I am guilty of this: if I have some overripe bananas on the counter, I make the same banana bread over and over again. Why tamper with success? But when I saw this recipe, I realized it was time to make a change.

For the Blondie Crust, combine the following ingredients: 1/2 cup melted unsalted butter 1/2 cup packed light brown sugar 1 big yolk of an egg 1/2 cup regular flour a pinch of salt 1 ripe banana, mashed 1 teaspoon vanilla essence, pure To make the Cheesecake Topping: 2/3 cup whipped heavy cream 16 oz. cream cheese two blocks 1 granulated sugar cup

For the Blondie Crust, combine the following ingredients:

1/2 cup melted unsalted butter
1/2 cup packed light brown sugar
1 big yolk of an egg
1/2 cup regular flour
1 teaspoon salt 1/4 cup mashed ripe banana
1 teaspoon vanilla essence, pure
Topping for the Cheesecake:

2/3 cup whipped heavy cream
16 oz. cream cheese two blocks
1 granulated sugar cup
3.4 ounce powdered banana pudding 1 box
a half-cup of milk
a tsp vanilla extract
Optional: Powdered sugar to add sweetness
Nilla wafers as garnish
For the Blondie Crust, make Banana Pudding Cheesecake Squares as follows:

Preheat the oven to 350°F and prepare an 8-inch baking pan with your preferred nonstick technique.

In a large mixing basin, combine the butter and sugar. Then, whisk in the egg yolk, flour, salt, banana, and vanilla extract until thoroughly incorporated.

Bake for 15-20 minutes, or until the blondies are just set.

Allow it cool to room temperature before preparing the topping.

Topping for the Cheesecake:

Whip heavy cream in a medium-sized mixing basin with a hand mixer until stiff peaks form, then refrigerate and clean beaters.

In a second bowl, using a hand mixer, beat cream cheese until it is lovely and frothy.

Add the sugar, banana pudding powder, milk, and vanilla extract gradually. Beat until well combined.

Fold the pre-made whipped cream into the cream cheese batter with care.

If you like it a little sweeter, add a little powdered sugar.

Spread cheesecake topping evenly over blondie crust and place in freezer for at least 2 hours, or until totally solid.

Serve garnished with Nilla wafers.

Notes

Make sure all of your ingredients, especially the cream cheese, are totally at room temperature before making the cheesecake filling. Otherwise, you would get a lumpy filling rather of a smooth filling.