Description
A luscious twist on classic banana pudding, this Banana Pudding Crunch Cheesecake combines creamy banana-infused cheesecake with layers of real banana pudding and a buttery vanilla wafer crunch topping. It’s rich, smooth, and perfectly textured—a crowd-pleaser for any occasion.
Ingredients
For the crust:
1 ½ cups crushed vanilla wafers or graham crackers
¼ cup melted butter
For the cheesecake filling:
24 oz (3 packages) cream cheese, softened
¾ cup white sugar
2 ripe bananas, mashed
2 eggs
1 tsp vanilla extract
½ cup heavy cream
For the banana pudding layer:
1 ½ cups prepared banana pudding
½ cup crushed vanilla wafers
For the crunch topping:
1 cup crushed vanilla wafers or graham crackers
2 tbsp brown sugar
2 tbsp melted butter
Optional for serving:
Whipped cream
Caramel sauce
Sliced bananas
Instructions
Preheat oven to 160°C (320°F).
Make the crust: Mix crushed wafers with melted butter. Press into a springform pan and chill.
Prepare filling: Beat cream cheese until smooth. Add sugar and mix. Add eggs one at a time, then mashed bananas, vanilla, and cream. Mix until just combined.
Assemble layers: Pour half the cheesecake batter over crust. Add banana pudding layer and sprinkle crushed wafers. Pour remaining batter on top.
Bake for about 60 minutes, or until the center is just set.
Let cool in pan, then refrigerate for at least 4 hours or overnight.
Top before serving: Mix topping ingredients and sprinkle over cheesecake. Add optional garnishes if desired.
Notes
Use ripe bananas for the best flavor.
Don’t overmix the batter—mix just until smooth.
Add the crunch topping just before serving to avoid sogginess.
Cheesecake can be frozen (without topping) for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American