Print

Banana Pudding Crunch Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://ukfinda.com/banana-pudding-crunch-cheesecake/