Banana Pudding Crunch Cheesecake is a delightful combination of classic banana pudding and creamy cheesecake with a crunchy twist. This dessert features layers of banana-flavored cheesecake, a buttery crust, and a crunchy topping, creating a dessert thatโs as impressive to serve as it is delicious to eat.
Why Youโll Love This Recipe
- Perfect fusion: Combines the nostalgic flavor of banana pudding with the indulgent creaminess of cheesecake.
- Crunchy topping: Adds texture that elevates the dessert experience.
- Make-ahead friendly: Can be prepared in advance for special occasions.
- Crowd-pleaser: A standout dish for gatherings and celebrations.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Vanilla wafers or graham crackers for the crust
- Unsalted butter, melted
- Cream cheese, softened
- Granulated sugar
- Eggs
- Ripe bananas, mashed
- Banana pudding mix
- Heavy whipping cream
- Vanilla extract
- Crushed vanilla wafers or pecans for the topping
Directions
- Prepare the crust: Crush vanilla wafers or graham crackers and mix with melted butter. Press the mixture into a springform pan and bake for 10 minutes at 350ยฐF. Let it cool.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in mashed bananas, banana pudding mix, and vanilla extract.
- Assemble and bake: Pour the cheesecake filling onto the crust. Bake at 325ยฐF for 50-60 minutes or until the center is set. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the topping: Whip heavy cream with a touch of sugar and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cheesecake. Sprinkle crushed vanilla wafers or pecans on top for a crunchy finish.
- Serve: Slice and enjoy!
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours
Variations
- Nut-free: Skip the pecans or substitute with more crushed vanilla wafers.
- Gluten-free: Use gluten-free wafers or crackers for the crust.
- Chocolate twist: Drizzle melted chocolate over the topping for extra richness.
- Layered dessert: Add layers of sliced bananas between the cheesecake filling for added texture.
Storage/Reheating
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: Not necessary; serve chilled for the best flavor.
FAQs
1. Can I make this cheesecake without bananas?
Yes, you can omit the bananas, but the flavor profile will shift to be more like a vanilla pudding cheesecake.
2. Whatโs the best way to prevent cracks in the cheesecake?
Bake the cheesecake in a water bath to maintain even heat distribution and prevent cracks.
3. Can I use instant banana pudding mix?
Yes, instant banana pudding mix works perfectly and enhances the banana flavor.
4. How long should I let the cheesecake cool before refrigerating?
Allow the cheesecake to cool to room temperature for at least 1 hour before chilling.
5. Can I use a store-bought crust?
Yes, a pre-made crust can save time, though homemade adds a personal touch.
6. Can I use frozen bananas?
Fresh bananas are recommended for the best texture and flavor.
7. What if my cheesecake doesnโt set properly?
Ensure the cheesecake bakes long enough and chills completely to achieve the right consistency.
8. Can I make this recipe in mini cheesecake pans?
Absolutely, just adjust the baking time to about 20-25 minutes.
9. What toppings go well with this cheesecake?
Crushed wafers, caramel drizzle, or fresh banana slices make great toppings.
10. Can I double this recipe for a larger gathering?
Yes, you can double the recipe and bake it in a larger pan. Adjust baking time as needed.
Conclusion
Banana Pudding Crunch Cheesecake is a must-try dessert for banana lovers and cheesecake fans alike. With its creamy filling, crunchy topping, and rich banana flavor, this cheesecake is bound to be the star of your dessert table. Whether youโre making it for a special occasion or just because, itโs sure to impress!
Print
Banana Pudding Crunch Cheesecake
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 6ยฝ hours
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
- Diet: Vegetarian
Description
Banana Pudding Crunch Cheesecake combines the rich flavors of banana pudding with the creamy texture of cheesecake, all atop a crunchy crust. Hereโs how to make it:
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (three 8 oz packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 3.4 oz package instant banana pudding mix
For the Topping:
- 1 1/2 cups cold milk
- 3.4 oz package instant vanilla pudding mix
- 2 cups whipped cream or whipped topping
- Sliced bananas and crushed vanilla wafers for garnish
Instructions
- Prepare the Crust:
- Preheat your oven to 350ยฐF (175ยฐC).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even layer.
- Bake for 8-10 minutes, then let it cool completely.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar and mix until combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the mashed bananas, sour cream, and vanilla extract until smooth.
- Add the instant banana pudding mix and blend until thoroughly combined.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour to prevent cracking.
- Remove from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Prepare the Topping:
- In a mixing bowl, whisk together cold milk and instant vanilla pudding mix until it thickens.
- Gently fold in the whipped cream or whipped topping until well combined.
- Add Topping and Garnish:
- Spread the pudding mixture over the chilled cheesecake evenly.
- Decorate with sliced bananas and crushed vanilla wafers just before serving to maintain freshness and texture.
Notes
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before mixing to achieve a smooth filling.
- For a firmer cheesecake, consider baking it in a water bath to prevent cracks and ensure even baking.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
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