Banana Pudding Crunch Cheesecake is a dreamy dessert that combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding and the irresistible crunch of vanilla wafers. This show-stopping dessert is perfect for any occasion, from casual family dinners to holiday celebrations.
Why You’ll Love This Recipe
- Perfect flavor combo: The creamy banana pudding paired with the tangy cheesecake is heavenly.
- Crunchy texture: The vanilla wafer crust and topping add a delightful crunch to every bite.
- Impressive presentation: This layered dessert is as beautiful as it is delicious.
- Make-ahead dessert: It’s even better when made a day in advance, saving you time on busy days.
- Crowd-pleaser: A guaranteed hit for banana lovers and cheesecake enthusiasts alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- For the crust:
- Vanilla wafer cookies (crushed)
- Unsalted butter (melted)
- For the cheesecake layer:
- Cream cheese (softened)
- Granulated sugar
- Sour cream
- Vanilla extract
- Eggs
- For the banana pudding layer:
- Instant banana pudding mix
- Milk
- Heavy cream
- For the topping:
- Whipped cream
- Crushed vanilla wafers
- Banana slices (optional)
Directions
- Prepare the crust: Preheat the oven to 325°F. Mix crushed vanilla wafers and melted butter until combined. Press the mixture into the bottom of a springform pan to form an even crust. Bake for 8-10 minutes, then let it cool.
- Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing until combined. Beat in eggs one at a time. Pour the mixture over the cooled crust.
- Bake the cheesecake: Bake at 325°F for 40-50 minutes, or until the center is slightly jiggly but the edges are set. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the banana pudding layer: Whisk the banana pudding mix and milk until thickened. In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the pudding. Spread the pudding over the chilled cheesecake.
- Add the topping: Top the banana pudding layer with whipped cream, crushed vanilla wafers, and banana slices if desired.
- Chill and serve: Chill the cheesecake for another hour before slicing and serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Chill Time: 5-6 hours (or overnight)
Variations
- Chocolate twist: Add a layer of chocolate ganache between the cheesecake and pudding for extra decadence.
- Nutty crunch: Sprinkle chopped pecans or walnuts on top for added texture and flavor.
- Gluten-free: Use gluten-free vanilla wafers for the crust and topping.
- Caramel drizzle: Drizzle caramel sauce over the whipped cream for a sweet finishing touch.
- Mini cheesecakes: Make individual portions using a muffin tin with liners.
Storage/Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: This dessert is best served chilled and does not require reheating.
FAQs
Can I use homemade banana pudding instead of instant mix?
Yes, homemade banana pudding can be used for a richer flavor, but it may require extra prep time.
Can I make this cheesecake without a springform pan?
A deep pie dish or a square baking dish can work, but serving might be trickier.
How do I prevent cracks in the cheesecake?
Bake the cheesecake in a water bath or place a pan of water on the oven’s lower rack to create steam.
Can I use graham crackers instead of vanilla wafers?
Yes, graham crackers make an excellent alternative crust.
How ripe should the bananas be?
Use ripe but firm bananas for the best flavor and texture.
Can I add fresh bananas to the cheesecake layer?
Yes, sliced bananas can be layered between the crust and cheesecake batter for extra banana flavor.
How do I keep banana slices from browning?
Brush the slices with lemon juice before placing them on top of the cheesecake.
Is it possible to make this dessert ahead of time?
Yes, this cheesecake tastes even better when prepared a day in advance.
Can I use Cool Whip instead of whipped cream?
Yes, Cool Whip can be a convenient substitute for the whipped cream topping.
Can I use a different pudding flavor?
Vanilla or chocolate pudding works well if you prefer a different flavor profile.
Conclusion
Banana Pudding Crunch Cheesecake is a rich, creamy, and crunchy dessert that’s sure to impress. Whether you’re celebrating a special occasion or simply treating yourself, this layered delight is a must-try for dessert lovers. Make it ahead, customize it to your liking, and enjoy every indulgent bite!
PrintBanana Pudding Crunch Cheesecake
This Banana Pudding Crunch Cheesecake is the ultimate dessert mashup! Creamy banana-flavored cheesecake is layered with classic banana pudding, topped with a crunchy vanilla wafer crumble, and finished with whipped cream. It’s rich, indulgent, and perfect for banana lovers!
- Prep Time: 25 minutes
- Chill Time: 5 hours
- Cook Time: 1 hour
- Total Time: 6 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- For the Crust:
- 2 cups crushed vanilla wafers
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 1/4 cup sour cream
- 1/4 cup heavy cream
- For the Banana Pudding Layer:
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1–2 ripe bananas, sliced
- For the Crunch Topping:
- 1 cup crushed vanilla wafers
- 1/4 cup brown sugar
- 3 tablespoons unsalted butter, melted
- For the Garnish (Optional):
- Whipped cream
- Additional vanilla wafers
- Banana slices
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a bowl, mix the crushed vanilla wafers and melted butter until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, mashed banana, sour cream, and heavy cream until fully incorporated.
- Pour the cheesecake filling over the prepared crust.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Add the Banana Pudding Layer:
- In a bowl, whisk the banana pudding mix with cold milk until thickened. Spread the pudding evenly over the chilled cheesecake.
- Arrange banana slices on top of the pudding layer.
- Make the Crunch Topping:
- In a small bowl, mix the crushed vanilla wafers, brown sugar, and melted butter. Sprinkle the mixture over the banana pudding layer.
- Garnish and Serve:
- Top with whipped cream, additional vanilla wafers, and banana slices if desired. Serve chilled.
Notes
- To prevent cracking, wrap the bottom of the springform pan in foil and bake the cheesecake in a water bath.
- For best results, use ripe bananas for a more intense banana flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.