Description
This Banana Pudding Crunch Cheesecake combines a creamy banana-infused cheesecake filling with a crunchy vanilla wafer and butter cookie crust and topping. Layered with light banana pudding and whipped cream, it delivers a luscious banana cream dessert perfect for making ahead and impressing guests.
Ingredients
Scale
Crunch Crust and Topping
- 2 cups crushed vanilla wafers
- 1 cup crushed butter cookies or shortbread
- ½ cup melted butter
- ¼ cup granulated sugar
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
Banana Pudding Layer
- 1 (3.4 oz) box instant banana cream pudding mix
- 1 cup cold milk
- 1 cup heavy cream, whipped to stiff peaks
Optional Garnishes
- Whipped cream
- Banana slices
- Extra vanilla wafer crumbles
Instructions
- Prepare Crunch Crust: Preheat oven to 325°F. In a bowl, combine crushed vanilla wafers, crushed butter cookies, melted butter, and sugar. Mix well until combined. Press half of this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Make Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating well after each addition. Mix in mashed bananas, vanilla extract, sour cream, and all-purpose flour until fully incorporated. Pour this filling evenly over the cooled crust and smooth the surface with a spatula.
- Bake Cheesecake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Once baking is complete, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Prepare Banana Pudding Layer: While the cheesecake is cooling, whisk together the instant banana cream pudding mix with cold milk until thickened. Gently fold in the whipped heavy cream until smooth and well combined.
- Chill Cheesecake: After the cheesecake has cooled in the oven, remove it and chill in the refrigerator for at least 4 hours or overnight to fully set.
- Assemble Final Layers: Once chilled, spread the banana pudding mixture evenly over the top of the cheesecake. Sprinkle the remaining crunch crust mixture over the banana pudding layer for added texture.
- Garnish and Serve: Optionally decorate with additional whipped cream, fresh banana slices, and extra vanilla wafer crumbs. Keep the cheesecake chilled until ready to serve for the best flavor and texture.
Notes
- For best texture and flavor, prepare this cheesecake a day ahead to allow full chilling.
- You can substitute the banana pudding mix with vanilla pudding for a subtler banana flavor.
- Use stabilized whipped cream if preparing decorations ahead to maintain firmness.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American