Print

Banana Pudding Crunch Cheesecake Recipe

Banana Pudding Crunch Cheesecake Recipe
Print Recipe

★★★★★

5 from 16 reviews

This Banana Pudding Crunch Cheesecake is a delightful fusion of creamy cheesecake and classic banana pudding flavors, topped with a crunchy vanilla wafer and pecan crust. Perfectly smooth and rich with a hint of banana, this dessert is an indulgent treat that combines the best of both worlds in a single slice.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups crushed vanilla wafers
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

  • 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

For the Topping:

  • 1 cup crushed vanilla wafers
  • 1/4 cup chopped pecans
  • 2 tbsp unsalted butter, melted

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 325°F (160°C) and grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
  2. Make the Crust: In a mixing bowl, combine crushed vanilla wafers, sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  3. Beat Cream Cheese and Sugar: In another bowl, beat the softened cream cheese together with granulated sugar until smooth and creamy, eliminating all lumps.
  4. Add Banana Mixture: Add mashed bananas, eggs, vanilla extract, sour cream, and flour into the cream cheese mixture. Beat on medium speed until all ingredients are well combined and creamy.
  5. Assemble Filling: Pour the banana cheesecake filling over the prepared crust in the springform pan, spreading it evenly for a uniform layer.
  6. Prepare Topping: Mix crushed vanilla wafers, chopped pecans, and melted butter in a small bowl. Sprinkle this crunchy topping evenly over the cheesecake filling.
  7. Bake: Place the springform pan on a baking sheet to catch any drips. Bake for 55-60 minutes until the edges are set and the center is still slightly jiggly to avoid overbaking.
  8. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool and prevent cracking.
  9. Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight to set properly.
  10. Serve: Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve chilled for the best flavor and texture.

Notes

  • Use ripe bananas for maximum sweetness and better banana flavor.
  • Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
  • Do not overbake the cheesecake; a slightly jiggly center ensures creamy texture.
  • Allow the cheesecake to rest in the oven after baking to prevent cracks.
  • Refrigerate overnight for the best flavor and firmness.
  • For a nut-free version, omit the pecans from the topping.
  • Use a water bath if desired to further reduce cracking, though not required.

Nutrition

Keywords: banana cheesecake, banana pudding cheesecake, dessert, creamy cheesecake, vanilla wafer crust, pecan topping

Find it online: https://mixitwitjoe.com/banana-pudding-crunch-cheesecake-recipe/