why make this recipe
Banana Pudding Crunch Cheesecake is a delightful dessert that combines the flavors of classic banana pudding with the rich creaminess of cheesecake. This recipe is perfect for family gatherings, potlucks, or just a special treat at home. The crunchy topping adds a satisfying texture, making each bite a delicious experience. It’s a great way to enjoy bananas in a new and exciting way!
how to make Banana Pudding Crunch Cheesecake
Ingredients:
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup crushed vanilla wafers
- 1/4 cup chopped pecans
- 2 tbsp unsalted butter, melted
Directions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine crushed vanilla wafers, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared pan.
- In another bowl, beat softened cream cheese and sugar until smooth.
- Add mashed bananas, eggs, vanilla extract, sour cream, and flour to the cream cheese mixture. Beat until creamy and well combined.
- Pour the filling over the crust in the springform pan, spreading it evenly.
- For the topping, mix crushed vanilla wafers, chopped pecans, and melted butter in a small bowl. Sprinkle evenly over the cheesecake filling.
- Place the pan on a baking sheet to catch any drips and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely, then refrigerate for at least 4 hours or overnight.
- Once chilled, carefully remove from the pan, slice, and serve.
how to serve Banana Pudding Crunch Cheesecake
Serve the Banana Pudding Crunch Cheesecake chilled for the best flavor and texture. You can top each slice with fresh banana slices, whipped cream, or additional crushed vanilla wafers for a fun presentation. This cheesecake can be a standout dessert at any gathering!
how to store Banana Pudding Crunch Cheesecake
Store any leftovers in the refrigerator. Place slices in an airtight container or cover the cheesecake with plastic wrap. It will stay fresh for about 3-4 days in the fridge. You can also freeze the cheesecake for longer storage. Just wrap it well in plastic wrap and then aluminum foil before freezing. It will keep in the freezer for up to 2 months.
tips to make Banana Pudding Crunch Cheesecake
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Use ripe bananas for the best flavor and sweetness.
- Be careful not to overmix the batter, especially after adding the eggs, to avoid dense cheesecake.
- Let the cheesecake cool completely before refrigerating to ensure it sets properly.
variation
You can add chocolate chips to the filling for a chocolate banana twist. Alternatively, swap the pecans for walnuts or leave out the nuts entirely for a nut-free version.
FAQs
What if I don’t have a springform pan?
You can use a regular baking dish, but you might have trouble removing the cheesecake as it sets. Just serve it directly from the dish instead!
Can I use other fruits instead of bananas?
Yes! You can try using ripe mango, strawberries, or blueberries for a different flavor profile.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should still have a slight jiggle when you gently shake the pan. It will continue to set as it cools.
Enjoy making and sharing this delicious Banana Pudding Crunch Cheesecake!
Print
Banana Pudding Crunch Cheesecake
This delightful dessert combines the flavors of classic banana pudding with rich cheesecake, featuring a crunchy topping for added texture.
- Total Time: 80 minutes
- Yield: 8 servings 1x
Ingredients
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup crushed vanilla wafers
- 1/4 cup chopped pecans
- 2 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine crushed vanilla wafers, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared pan.
- Beat softened cream cheese and sugar until smooth.
- Add mashed bananas, eggs, vanilla extract, sour cream, and flour to the cream cheese mixture. Beat until creamy and well combined.
- Pour the filling over the crust in the springform pan, spreading it evenly.
- Mix crushed vanilla wafers, chopped pecans, and melted butter in a small bowl for the topping. Sprinkle evenly over the cheesecake filling.
- Place the pan on a baking sheet to catch any drips and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely, then refrigerate for at least 4 hours or overnight.
- Once chilled, carefully remove from the pan, slice, and serve.
Notes
Serve chilled for the best flavor and texture. Top with fresh banana slices, whipped cream, or additional crushed vanilla wafers if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Banana Cheesecake, Dessert, Pudding, Party Food, Family Recipe