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Banana Pudding Crunch Cheesecake

Banana Pudding Crunch Cheesecake

  • Author: olivia hartwellen
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

Banana Pudding Crunch Cheesecake is a delightful dessert that combines a crunchy vanilla wafer or graham cracker crust with a layer of creamy banana pudding and a smooth, rich cheesecake filling. Baked to perfection and chilled for a luscious texture, this cheesecake is an impressive treat perfect for any occasion.

Ingredients

Scale
  • For the Crust:
    • 2 cups of crushed vanilla wafers or graham crackers
    • 1/2 cup melted butter
    • 1/4 cup granulated sugar
  • For the Banana Pudding:
    • 2 ripe bananas, mashed
    • 1 package (3.4 oz) instant banana pudding mix
    • 2 cups cold milk
  • For the Cheesecake Filling:
    • 3 packages (8 oz each) cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup sour cream

Instructions

  • Preparing the Crust:
    1. Preheat your oven to 350°F (175°C).
    2. In a medium bowl, mix the crushed vanilla wafers or graham crackers with the melted butter and sugar.
    3. Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even.
    4. Bake the crust for 10 minutes. Let it cool while you prepare the filling.
  • Making the Banana Pudding:
    1. In a large bowl, whisk the instant pudding mix with the cold milk until it’s smooth and thickened.
    2. Stir in the mashed bananas until well combined.
    3. Set the pudding aside. It should firm up a bit more as it sits.
  • Cheesecake Filling Preparation:
    1. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
    2. Add the granulated sugar and beat until well combined.
    3. Beat in the eggs one at a time, mixing well after each addition.
    4. Add the vanilla extract and sour cream, mixing until the filling is smooth and creamy.
  • Assembling the Cheesecake:
    1. Pour the banana pudding over the cooled crust. Spread it evenly.
    2. Carefully spoon the cheesecake filling over the banana pudding layer. Spread it out with a spatula to make it smooth.
    3. Tap the pan on the counter to remove any air bubbles.
  • Baking Instructions:
    1. Preheat your oven to 325°F (160°C).
    2. Place the cheesecake in the oven. Bake for 50-60 minutes. It should be set but still a bit jiggly in the center.
    3. Turn off the oven. Let the cheesecake sit in the oven with the door slightly open for another hour.
  • Cooling and Setting:
    1. Remove the cheesecake from the oven. Let it cool to room temperature on a wire rack.
    2. Once cooled, refrigerate it for at least 4 hours, or overnight. This helps the cheesecake to set fully.

Notes

  • Room Temperature Ingredients: Ensure all ingredients, especially the cream cheese, are at room temperature to achieve a smooth and creamy cheesecake filling.
  • Water Bath for Baking: Bake the cheesecake in a water bath to prevent cracks. Wrap the springform pan in foil to keep water out and ensure even baking.
  • Proper Cooling: Allow the cheesecake to cool in the oven with the door slightly open for an hour to prevent cracks, then refrigerate for at least 4 hours or overnight to set properly.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Desserts
  • Cuisine: American

Keywords: banana pudding cheesecake, crunchy banana cheesecake, banana dessert cheesecake, best banana pudding cheesecake,

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