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
Scale
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.
