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Banana Pudding Crunch Cheesecake Recipe

Banana Pudding Crunch Cheesecake Recipe

Banana Pudding Crunch Cheesecake is the ultimate dessert that marries the creamy decadence of cheesecake with the classic, comforting flavors of banana pudding. With a buttery vanilla wafer crust and a crunchy topping, every bite delivers a delightful mix of textures and flavors. Whether for a family gathering, holiday celebration, or casual dessert night, this show-stopping cheesecake is guaranteed to impress!
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Prep Time 25 minutes
Cook Time 1 hour
Refrigerate Time 5 hours
Total Time 6 hours 25 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 2 cups crushed vanilla wafer cookies
  • 6 tablespoons unsalted butter melted
For the Cheesecake Layer:
  • 24 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs
For the Banana Pudding Layer:
  • 1 box 3.4 oz instant banana pudding mix
  • 1 1/2 cups cold milk
  • 1 cup heavy cream whipped to stiff peaks
For the Topping:
  • 1 cup whipped cream or Cool Whip
  • 1/2 cup crushed vanilla wafers
  • Fresh banana slices optional

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a bowl, combine crushed vanilla wafers and melted butter. Mix until fully combined.
  3. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
  4. Bake for 8-10 minutes, then allow it to cool completely.
Make the Cheesecake Layer
  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the sour cream and vanilla extract, mixing until combined.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Pour the cheesecake batter over the cooled crust, spreading it evenly.
Bake the Cheesecake
  1. Bake in the preheated oven for 40-50 minutes, or until the edges are set, and the center has a slight jiggle.
  2. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
  3. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Prepare the Banana Pudding Layer
  1. Whisk together the banana pudding mix and cold milk until thickened (about 2 minutes).
  2. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the pudding.
  3. Spread the banana pudding layer over the chilled cheesecake.
Add the Topping
  1. Spread a generous layer of whipped cream on top of the banana pudding layer.
  2. Sprinkle with crushed vanilla wafers and garnish with fresh banana slices if desired.
  3. Chill the cheesecake for at least 1 more hour before slicing and serving.

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.

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