Banana pudding cheesecake squares

Banana pudding cheesecake squares, the best meal ever it’s so tasty and easy to make it
For the Blondie Crust:
1/2 cup unsalted butter melted
1/2 cup light brown sugar packed
1 large egg yolk
1/2 cup all-purpose flour
Pinch salt
1/4 cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
2/3 cup heavy whipped cream
16 ounces cream cheese 2 blocks
1 cup granulated sugar
3.4 ounce instant banana pudding powder 1 box
1/2 cup milk
1 teaspoon vanilla extract
Optional: Powdered Sugar for extra sweetness
Garnish: Nilla wafers

For the Blondie Crust:
Preheat oven to 350 degrees and prepare a 8×8 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.
For the Cheesecake 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.

Prepared whipped cream should be gently incorporated into the cream cheese batter.
If you’d like it a little sweeter, taste it and add some powdered sugar.
Blondie crust should be covered with cheesecake filling, which should be poured over it and spread evenly.
Serve with nilla wafers as a garnish.