Banana Pudding Crunch Cheesecake
A delightful blend of creamy cheesecake and nostalgic banana pudding, topped with a crunchy finish, perfect for family gatherings and special occasions.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Provides a buttery, crunchy base.
- 0.25 cups sugar Enhances the crust sweetness.
- 6 tbsp unsalted butter, melted Adds richness and binds the crust.
- 1 cups crushed vanilla wafer cookies Extra layer of crunch.
Cheesecake Filling
- 3 packages cream cheese, softened The main ingredient for a creamy filling.
- 1 cups sugar Sweetens the cheesecake.
- 1 tsp vanilla extract Adds depth to the filling.
- 3 large eggs Provides structure.
- 1 cups sour cream Adds tanginess.
- 1 tsp banana extract (optional) Enhances banana flavor.
- 2 ripe bananas, mashed ripe bananas, mashed Adds natural sweetness.
Toppings
- 2 ripe bananas, sliced ripe bananas, sliced Fresh topping for added color.
- 1 cups whipped cream Light and airy finish.
- 1 cups crushed vanilla wafer cookies (for topping) Essential crunch on top.
- 0.25 cups caramel sauce (optional) Sweet drizzle to finish.
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and grease and line a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared pan and fold in the crushed vanilla wafer cookies.
- Bake the crust for about 8-10 minutes until lightly golden, then let it cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and banana extract (if using). Mix until incorporated.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and mashed bananas until smooth.
Baking
- Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, until the edges are set and the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door ajar for about an hour.
Chilling and Serving
- Transfer the cheesecake to the fridge and chill for at least 4 hours or overnight.
- Top with sliced bananas, whipped cream, and crushed vanilla wafer cookies. Drizzle with caramel sauce if desired.
- Slice, serve, and enjoy!
Notes
Ensure cream cheese is softened, avoid overmixing after adding eggs, and let the cheesecake cool gradually to prevent cracks. Consider using Greek yogurt for a lighter version or experimenting with different sweeteners and crust alternatives for variations.