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