Banana Pudding Crunch Cheesecake Recipe
Indulge in the creamy, crunchy goodness of this Banana Pudding Crunch Cheesecake. A delightful combination of vanilla wafers, ripe bananas, and a rich cream cheese filling, topped with a luscious banana pudding layer. Perfect for any dessert lover!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes (plus chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Crust:
- 2 cups crushed vanilla wafers
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 ripe bananas, sliced
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Pudding Topping:
- 1 (3.4 oz) package instant banana pudding mix
- 1 cup cold milk
- 1 1/2 cups whipped topping
- 1 cup crushed vanilla wafers (for topping)
Instructions
- Prepare Crust: Preheat oven to 325°F (163°C). Mix crushed vanilla wafers with melted butter, press into bottom of greased 9-inch springform pan.
- Layer Bananas: Arrange sliced bananas over crust.
- Make Cheesecake Filling: Beat cream cheese and sugar, add eggs one at a time, mix in vanilla and sour cream. Pour over bananas.
- Bake: Bake for 50-60 minutes until set. Cool in oven, then refrigerate.
- Prepare Pudding Topping: Whisk pudding mix with milk until thickened. Fold in whipped topping. Spread over cheesecake, top with crushed wafers.
- Chill: Chill for 1 hour before serving.
Notes
- Enhance with a layer of caramel sauce for extra flavor.
- Store refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 310 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg
