Banana Pudding Crunch Cheesecake

Get ready to fall in love with this Banana Pudding Crunch Cheesecake! It’s the ultimate dessert mashup: creamy banana cheesecake layered over a buttery vanilla wafer crust, topped with crunchy banana pudding topping, and finished with fluffy whipped cream. Every bite is rich, dreamy, and packed with nostalgic banana pudding flavors.

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Why You’ll Love This Recipe

• Two Classics in One – Cheesecake and banana pudding combined.
• Creamy and Crunchy – A smooth cheesecake filling with a crunchy topping.
• Perfect for Any Occasion – Great for birthdays, holidays, or potlucks.
• Make-Ahead Friendly – Prepare it a day in advance for stress-free entertaining.
• Show-Stopping Dessert – Gorgeous presentation and unbeatable flavor.

Ingredients You’ll Need

For the Crust:

• 2 cups crushed vanilla wafers
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 tbsp all-purpose flour

For the Banana Pudding Crunch Topping:

• 1 cup crushed vanilla wafers
• ½ cup chopped pecans (optional)
• 2 tbsp unsalted butter, melted
• ½ box (about 3 oz) instant banana pudding mix (dry, not prepared)

For Garnish:

• Whipped cream
• Extra vanilla wafers
• Banana slices (add just before serving)

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Baking sheet
• Parchment paper

Step-by-Step Instructions

Step 1: Prepare the Crust
Preheat your oven to 325°F (165°C).
In a bowl, mix crushed vanilla wafers, granulated sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a greased 9-inch springform pan.
Bake for 8-10 minutes. Let cool slightly.

Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the mashed bananas, vanilla extract, and sour cream.
Add the flour and beat until just combined — don’t overmix.

Step 3: Bake the Cheesecake
Pour the cheesecake batter over the cooled crust.
Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 4: Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Step 5: Make the Banana Pudding Crunch Topping
Preheat the oven to 350°F (175°C).
In a bowl, combine crushed vanilla wafers, chopped pecans (if using), melted butter, and dry banana pudding mix.
Spread the mixture on a parchment-lined baking sheet.
Bake for 8-10 minutes, stirring halfway through, until golden and crunchy.
Let cool completely.

Step 6: Assemble and Serve
Sprinkle the banana pudding crunch generously over the chilled cheesecake.
Pipe or dollop whipped cream around the edges.
Garnish with extra vanilla wafers and banana slices right before serving.

Tips for Perfect Banana Pudding Crunch Cheesecake

• Use Room Temperature Ingredients – Ensures a smooth, lump-free batter.
• Don’t Overbake – Cheesecake should still have a slight jiggle in the center when done.
• Cool Gradually – Prevents cracks in the cheesecake.
• Add Bananas Last – Banana slices can brown quickly; add them just before serving.
• Keep Crunch Separate – Store the banana crunch topping separately if making ahead to keep it crisp.

Serving Suggestions

• Coffee or Iced Latte – Perfect pairing with the creamy, sweet flavors.
• Fresh Berries – A light, fruity side complements the rich cheesecake.
• Chocolate Drizzle – For an extra indulgent twist.
• Party Favorite – Bring to potlucks, baby showers, or family gatherings.

How to Store & Freeze

Storing:

• Store cheesecake covered in the refrigerator for up to 4 days.
• Keep topping separate if storing for more than a day to preserve crunch.

Freezing:

• Freeze the plain cheesecake (without topping or bananas) tightly wrapped for up to 2 months.
• Thaw overnight in the refrigerator before adding the crunch topping and garnishes.

Frequently Asked Questions

1. Can I use store-bought banana pudding instead of dry mix?
No, the dry banana pudding mix is essential for the crunch topping texture.

2. Can I skip the pecans in the topping?
Absolutely! The topping will still be delicious without them.

3. How do I know when the cheesecake is done?
It should be set around the edges and slightly jiggly in the center.

4. Can I use a different crust?
Yes! Graham cracker crust or crushed shortbread cookies would work well too.

5. What if I don’t have a springform pan?
You can use a deep 9-inch round cake pan, but make sure to line it well with parchment for easy removal.

Final Thoughts
This Banana Pudding Crunch Cheesecake combines everything you love about classic banana pudding and rich, creamy cheesecake in one irresistible dessert. With its buttery crust, luscious filling, and crunchy topping, it’s a guaranteed showstopper that’ll have everyone asking for seconds.

Give it a try and let us know how it turns out! Don’t forget to leave a comment and tag your sweet creations on Pinterest or Instagram.

Preparation Time: 25 minutes
Cooking Time: 65 minutes
Chilling Time: 4 hours
Cuisine: American

Nutritional Information (Per Slice, serves 12):
Calories: 480 | Protein: 7g | Carbohydrates: 40g | Fat: 32g | Fiber: 2g | Sodium: 290mg

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