Sweet Potato Cheesecake Brownie Banana Pudding
Get ready to indulge in a dessert that’s a fusion of flavors and textures like no other! This deliciously decadent treat combines a fudgy brownie base, a creamy sweet potato cheesecake layer, and a luscious banana pudding topping. It’s the ultimate showstopper—perfect for impressing guests or treating yourself! 
Ingredients:
For the Brownie Layer:
½ cup unsalted butter, melted
1 cup granulated sugar 
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
For the Sweet Potato Cheesecake Layer:
8 oz cream cheese, softened
½ cup granulated sugar
½ cup mashed sweet potatoes (cooked & cooled)
1 large egg
1 tsp vanilla extract
½ tsp cinnamon (optional)
For the Banana Pudding Layer:
2 cups milk
½ cup granulated sugar
⅓ cup cornstarch
¼ tsp salt
3 large egg yolks
1 tsp vanilla extract
1 cup whipped cream (or cool whip)
2-3 ripe bananas, sliced
Nilla wafers or graham crackers for layering
Instructions:
1. Make the Brownie Layer:
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan.
In a bowl, mix the melted butter and sugar together. Add eggs and vanilla, stirring until well combined.
In another bowl, whisk the cocoa powder, flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until smooth.
Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely.
2. Prepare the Sweet Potato Cheesecake Layer:
Beat the softened cream cheese in a bowl until smooth. Add sugar, mashed sweet potatoes, egg, vanilla extract, and cinnamon (if using), and mix until creamy and well combined.
Spread the cheesecake mixture over the cooled brownie layer. Bake for another 25-30 minutes, or until the cheesecake is set. Let it cool completely.
3. Make the Banana Pudding Layer:
In a saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
In a separate bowl, whisk the egg yolks. Gradually add a little of the hot milk mixture into the yolks to temper them, then pour everything back into the saucepan.
Cook for another minute, remove from heat, and stir in vanilla extract. Let it cool slightly before gently folding in the whipped cream.
4. Assemble the Dessert:
Once the layers have cooled, arrange sliced bananas and Nilla wafers (or graham crackers) over the cheesecake layer.
Pour the banana pudding on top and spread it evenly.
5. Chill and Serve:
Refrigerate for at least 2 hours to set. Slice into squares, serve chilled, and enjoy this multi-layered masterpiece!
Tips:
Add a little extra crunch by sprinkling crumbled graham crackers or Nilla wafers on top before serving.
Be sure each layer cools completely to get clean, well-defined layers when you slice it.
This dessert is the ultimate blend of creamy, sweet, and fudgy deliciousness, sure to impress at any gathering!
