One of the best crusts on a dessert I've ever eaten and topped with a fluffy smooth no-bake cheesecake, these Blondies will rock your socks off!
I absolutely love this recipe because of the crust - and you will not often hear that from me. I don't care for pie much because the crust is meh. But this crust...guys. It's very reminiscent of banana bread. I mean I would make just the crust and eat it alone. I did like the banana pudding flavored no-bake cheesecake layer too though. It's altogether such a great recipe. Easily a favorite.
What you need:
For the Blondie Crust:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 large egg yolk
- 1/2 cup all purpose flour
- Pinch of salt
- 1/4 cup mashed ripe banana
- 1 tsp. vanilla extract
For the Cheesecake:
- 2/3 cup heavy cream
- 2 packs (16 oz. total) cream cheese
- 1 cup granulated sugar
- 1 box (3.4 oz) banana instant pudding mix
- 1/2 cup milk
- 1 tsp. vanilla extract
- Vanilla wafer cookies for garnish
Directions:
- For the Blondie Crust: In a large bowl, whisk together butter and sugar until combined.
- Add egg yolk, flour, salt, banana, and vanilla. Stir until combined.
- Place batter into a greased 8x8-inch baking pan.
- Bake in a preheated 350 degree for 15 to 20 minutes.
- Remove from oven and cool to room tempreature.
- For the Cheesecake Topping: Whip heavy cream until stiff peaks form. Then refrigerate and clean beaters.
- In a separate bowl, beat cream cheese until fluffy and smooth.
- Add sugar, pudding mix, milk, and vanilla. Beat well.
- Fold in chilled whipped cream carefully.
- Pour over the blondie crust and freeze for at least 2 hours or until set.
- Garnish with vanilla wafer cookies
I cannot get enough of banana pudding treats and these Banana Pudding Pancakes are literally one of the best pancake meals I've ever had. Poke cakes are a really fun and easy dessert and this Banana Pudding Poke Cake from Like Mother, Like Daughter looks ridiculously great.
Banana Pudding Cheesecake Blondies
Ingredients:
For the Blondie Crust:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 large egg yolk
- 1/2 cup all purpose flour
- Pinch of salt
- 1/4 cup mashed ripe banana
- 1 tsp. vanilla extract
For the Cheesecake:
- 2/3 cup heavy cream
- 2 packs (16 oz. total) cream cheese
- 1 cup granulated sugar
- 1 box (3.4 oz) banana instant pudding mix
- 1/2 cup milk
- 1 tsp. vanilla extract
- Vanilla wafer cookies for garnish
Instructions:
For the Blondie Crust:
- In a large bowl, whisk together butter and sugar until combined.
- Add egg yolk, flour, salt, banana, and vanilla. Stir until combined.
- Place batter into a greased 8x8-inch baking pan.
- Bake in a preheated 350 degree for 15 to 20 minutes.
- Remove from oven and cool to room tempreature.
For the Cheesecake Topping:
- Whip heavy cream until stiff peaks form. Then refrigerate and clean beaters.
- In a separate bowl, beat cream cheese until fluffy and smooth.
- Add sugar, pudding mix, milk, and vanilla. Beat well.
- Fold in chilled whipped cream carefully.
- Pour over the blondie crust and freeze for at least 2 hours or until set.
- Garnish with vanilla wafer cookies
Notes:
Recipe from Grandbaby Cakes
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