If you have a soft spot for creamy, dreamy desserts with a delightful crunch, then this Banana Pudding Crunch Cheesecake Recipe is going to steal your heart and your taste buds! Combining the luscious richness of classic cheesecake with the nostalgic, comforting flavors of banana pudding and a satisfying vanilla wafer crust, this dessert is truly one of a kind. It’s perfect for sharing at family gatherings or treating yourself to some homemade indulgence. Get ready to dive into a dessert that’s as fun to make as it is to eat!
Ingredients You’ll Need
The beauty of this Banana Pudding Crunch Cheesecake Recipe lies in its inviting simplicity. Each ingredient plays an essential role, crafting a perfect balance of flavor, texture, and that irresistible creamy color that makes every bite special.
- Vanilla wafer cookie crumbs: These form the crunchy, buttery base that complements the smooth filling perfectly.
- Granulated sugar: Adds the right amount of sweetness throughout the crust and filling.
- Unsalted butter: Melted to bind the crust ingredients and create a tender, flavorful foundation.
- Cream cheese: The star of the filling, providing that rich, velvety texture cheesecake lovers crave.
- Eggs: Help set the cheesecake while keeping it tender and slightly jiggle-worthy in the center.
- Mature bananas: Mashed ripe bananas add natural sweetness and that unmistakable banana flavor to the filling.
- Sour cream: Adds tanginess and moisture, making the cheesecake delightfully creamy without being too dense.
- Vanilla extract: A touch of warmth and depth to bring the flavors together.
- All-purpose flour: Stabilizes the filling and ensures a smooth texture.
- Instant banana pudding mix: For topping, it brings that playful banana pudding texture you know and love.
- Cold milk: To whisk with the pudding mix for a luscious topping.
- Whipped topping: Lightens the pudding topping and adds extra creaminess.
- Crushed vanilla wafers: Sprinkled on top for crunch and a little extra sweetness.
- Fresh bananas (optional): Perfect for garnishing to showcase the fresh fruit inside.
How to Make Banana Pudding Crunch Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. Combine the vanilla wafer cookie crumbs with sugar and melted butter in a bowl. Press this mixture firmly into the bottom and slightly up the sides of the pan to form the crust. Baking it for 10 minutes helps create a beautiful golden base that holds all the delicious filling perfectly.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, making sure each is fully mixed before the next. Incorporate the mashed bananas, sour cream, vanilla extract, and flour, mixing until every ingredient is fully blended. This filling combines fluffy creaminess with a hint of banana flavor that’s simply irresistible.
Step 3: Bake the Cheesecake
Pour the creamy filling over your warm crust, smoothing it evenly. Bake in your preheated oven for 50 to 60 minutes. Look for a center that’s set but still has a slight jiggle—that’s cheesecake perfection! Once done, turn off the oven and crack the door open, letting the cheesecake cool inside for one hour. This gentle cooling process helps prevent cracks. Afterward, chill it in the fridge for at least four hours or, ideally, overnight.
Step 4: Prepare the Pudding Topping
Before serving, whisk the instant banana pudding mix with cold milk until thickened, about 2 minutes. Carefully fold in whipped topping for a light, fluffy texture. Spread this luscious pudding topping evenly over the chilled cheesecake. Lastly, sprinkle crushed vanilla wafers for crunch, and add fresh banana slices and extra whipped topping if you’d like a beautiful, inviting finish.
How to Serve Banana Pudding Crunch Cheesecake Recipe
Garnishes
Adding fresh banana slices on top creates a lovely contrast of texture and adds freshness. Dollops of whipped topping not only make the presentation prettier but also enhance the creamy profile of each slice. The crushed vanilla wafers bring a satisfying crispness that keeps every bite interesting.
Side Dishes
This Banana Pudding Crunch Cheesecake Recipe pairs wonderfully with light, fresh sides such as a simple berry salad or mint-infused fruit cups. For something more decadent, a drizzle of caramel or chocolate sauce elevates the dessert experience into something truly heavenly.
Creative Ways to Present
For a fun twist, serve this cheesecake in mini springform pans or individual jars layered with extra crushed wafers and banana slices. You can also turn it into parfaits by alternating pudding, filling, and crust layers in clear glasses. Presentation that showcases the layers will impress everyone at your table!
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store in an airtight container to keep it moist and protected in the fridge. It will stay fresh and delicious for up to 4 days, making it the perfect make-ahead treat for busy weeks.
Freezing
You can freeze this cheesecake for up to 2 months. Wrap it well in plastic wrap and then foil to avoid freezer burn. Thaw it overnight in the fridge before serving to preserve its creamy texture without losing any of that delightful banana crunch.
Reheating
This cheesecake is best enjoyed chilled, so reheating is generally not recommended. If you prefer it slightly less cold, allow it to sit at room temperature for 15-20 minutes before slicing for the best flavor and texture.
FAQs
Can I use fresh bananas instead of mashed bananas in the filling?
The mashed ripe bananas provide natural sweetness and contribute to the creamy texture of the filling, so fresh sliced bananas won’t achieve the same effect. For the best flavor and consistency, stick to mashed bananas in the filling and save fresh slices for garnishing.
Is it necessary to bake the crust before adding the filling?
Baking the crust ensures it holds together firmly and prevents it from becoming soggy once the wet filling is added. This step is essential for maintaining that wonderful crunch that sets this recipe apart.
Can I substitute the instant banana pudding with homemade pudding?
You absolutely can make your own banana pudding from scratch! Just be sure it’s thick enough to hold its shape when combined with the whipped topping to achieve that perfect pudding layer on top.
What if I don’t have a springform pan?
A recommended 9-inch springform pan makes releasing the cheesecake easy without damage. If you don’t have one, you can use a regular cake pan lined with parchment paper, but be careful when removing the cheesecake as it will be more delicate.
How do I avoid cracks on my cheesecake?
Baking in a water bath or placing a pan of hot water beneath the cheesecake provides gentle, even heat and helps avoid sudden temperature changes. Cooling the cheesecake in the oven with the door slightly open like this recipe suggests is also a great method to prevent cracks.
Final Thoughts
There’s something truly joyful about making and sharing this Banana Pudding Crunch Cheesecake Recipe. It’s the perfect blend of flavors and textures that feel both indulgent and comforting in every bite. Give it a try—you might just find it becoming your new favorite dessert to impress friends, family, and of course, yourself!
Print
Banana Pudding Crunch Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Pudding Crunch Cheesecake is a luscious Southern-inspired dessert featuring a crunchy vanilla wafer crust layered with creamy banana-infused cheesecake filling and topped with smooth banana pudding and whipped topping. Perfectly balanced with a subtle banana flavor and delightful textures, this cheesecake is an indulgent treat for gatherings or special occasions.
Ingredients
For the crust:
- 2 cups vanilla wafer cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the topping:
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
- 1 cup whipped topping
- 1/2 cup crushed vanilla wafers
- Sliced bananas and whipped topping for garnish (optional)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a mixing bowl, combine the vanilla wafer cookie crumbs, granulated sugar, and melted unsalted butter thoroughly. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes to set it, then remove from the oven and allow it to cool slightly while you prepare the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps. Add the eggs one at a time, beating well after each addition to fully incorporate. Then fold in the mashed ripe bananas, sour cream, vanilla extract, and all-purpose flour until the filling is fully combined and smooth.
- Bake the Cheesecake: Pour the prepared filling evenly over the cooled crust in the springform pan. Place the pan in the oven and bake for 50 to 60 minutes until the center is set but still slightly jiggly when you gently shake the pan. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking. Afterward, remove and refrigerate for at least 4 hours or preferably overnight to chill completely and firm up.
- Prepare the Topping: Before serving, whisk together the instant banana pudding mix with cold milk until the mixture thickens, about 2 minutes. Gently fold in the whipped topping until the pudding mixture is smooth and creamy. Spread this pudding topping evenly over the chilled cheesecake.
- Garnish and Serve: Sprinkle the crushed vanilla wafers on top of the pudding layer for extra crunch. Optionally, decorate with fresh sliced bananas and additional whipped topping for a beautiful presentation. Slice and serve chilled for a delightful dessert experience.
Notes
- To prevent cracking while baking, consider using a water bath by placing the springform pan in a larger pan filled with hot water, or place a pan of hot water on the rack below the cheesecake during baking.
- For an extra crunchy texture in the pudding layer, mix in some chopped vanilla wafers before spreading it over the cheesecake.
- Ensure bananas are ripe for the best flavor and natural sweetness in the filling.
