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Banana Pudding Crunch Cheesecake

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  • Author: KimEasy
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 6½ 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. Here’s how to make it:

Ingredients

Units Scale

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

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C).
    • 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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