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Banana Pudding Crunch Cheesecake

A delightful dessert that combines creamy cheesecake with the nostalgic flavors of classic banana pudding, featuring a buttery crust and a crunchy topping.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs With a sweet, buttery flavor that forms the delicious base.
  • 0.25 cups sugar Sweetens the crust to balance the tangy cream cheese.
  • 6 tbsp unsalted butter, melted Adds richness and helps bind the crust together.
  • 1 cup crushed vanilla wafer cookies Adds texture and enhances the flavor profile.
For the cheesecake filling
  • 3 packages (8 oz) cream cheese, softened Provides the creamy foundation of the cheesecake.
  • 1 cup sugar For sweetness in the cheesecake filling.
  • 1 tsp vanilla extract Elevates the flavor with its warm notes.
  • 3 large eggs Essential for structure and richness.
  • 1 cup sour cream Contributes tang and creaminess.
  • 1 tsp banana extract (optional) Enhances the banana flavor if desired.
  • 2 ripe bananas, mashed Infuses the filling with natural sweetness and moisture.
For the topping
  • 2 ripe bananas, sliced Fresh and vibrant, for a beautiful presentation.
  • 1 cup whipped cream Adds a light and fluffy finish.
  • 1 cup crushed vanilla wafer cookies For that vital crunch.
  • 0.25 cups caramel sauce (optional) A drizzle adds extra indulgence.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing and lining the bottom with parchment paper.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until mixed well. Press this mixture firmly into the bottom of the prepared springform pan. Add the crushed vanilla wafer cookies and mix lightly. Bake the crust in the preheated oven for 8-10 minutes, then set it aside to cool.
Cheesecake filling
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Incorporate the vanilla extract and banana extract (if using). Add the eggs one at a time, making sure to beat well after each addition.
  3. Gently stir in the sour cream and mashed bananas until everything is well combined.
Assembly and Baking
  1. Pour the cheesecake batter into the cooled crust, smoothing out the top with a spatula.
  2. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
  3. Turn off the oven when done and let the cheesecake cool in the oven with the door ajar for 1 hour.
  4. Afterward, transfer it to the fridge to chill for at least 4 hours, preferably overnight.
Serving
  1. Just before serving, layer the cheesecake with sliced bananas, whipped cream, and crushed vanilla wafer cookies for a delightful contrast.
  2. If desired, drizzle caramel sauce over the top. Slice and serve, enjoying the crunchy, creamy goodness!

Notes

Allowing the cheesecake to chill overnight enhances the flavors and texture. You can customize the toppings as per your preference.