{"id":1462,"date":"2023-08-12T01:44:59","date_gmt":"2023-08-12T01:44:59","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=1462"},"modified":"2023-08-12T01:44:59","modified_gmt":"2023-08-12T01:44:59","slug":"banana-pudding-cheesecake-squares","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/banana-pudding-cheesecake-squares\/","title":{"rendered":"Banana Pudding Cheesecake Squares"},"content":{"rendered":"

Ingredients :<\/strong>
\nFor the Blondie Crust:<\/strong><\/p>\n

1\/2 cup unsalted butter melted
\n1\/2 cup light brown sugar packed
\n1 large egg yolk
\n1\/2 cup all-purpose flour
\nPinch salt
\n1\/4 cup mashed ripe banana
\n1 teaspoon pure vanilla extract
\nFor the Cheesecake Topping:<\/strong><\/p>\n

2\/3 cup heavy whipped cream
\n16 ounces cream cheese 2 blocks
\n1 taza de az\u00facar granulada
\n3.4 ounce instant banana pudding powder 1 box
\n1\/2 cup milk
\n1 cucharadita de extracto de vainilla
\nOptional: Powdered Sugar for extra sweetness
\nGarnish: Nilla wafers
\nHow To Make Banana Pudding Cheesecake Squares
\nFor the Blondie Crust:<\/strong><\/p>\n

Continue Reading in next page<\/strong><\/p>\n

Preheat oven to 350 degrees and prepare a 8\u00d78 baking pan with non-stick method of your choice.
\nIn a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
\nAdd blondie batter to pan and bake for 15-20 minutes until just set.
\nCool to room temperature and prepare topping.
\nFor the Cheesecake Topping:<\/strong><\/p>\n

Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
\nIn a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
\nSlowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
\nCarefully fold pre-made whipped cream into the cream cheese batter.
\nTaste and add a little powdered sugar if you prefer it a little sweeter.
\nPour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
\nGarnish with Nilla wafers and serve.
\nNotas<\/strong><\/p>\n

For the cheesecake filling, Make sure your ingredients are completely at room temperature, especially your cream cheese. If not, you will have a lumpy filling and not a smooth filling.<\/p>\n\n

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