Banana Pudding Crunch Cheesecake

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This Banana Pudding Crunch Cheesecake is the perfect blend of creamy, rich cheesecake, smooth banana pudding, and a crunchy topping that will make every bite a little bit of heaven. The creamy banana-flavored cheesecake is complemented by the soft, luscious banana pudding layer, while the Vanilla wafer crust and crunchy topping give it the perfect balance of texture.

  1. Ingredients:For the crust:
    • 1 1/2 cups vanilla wafer crumbs (or any vanilla wafer cookies)1/4 cup melted butter2 tablespoons granulated sugar
    For the cheesecake:
    • 2 (8 oz) packages cream cheese, softened1 cup granulated sugar1 teaspoon vanilla extract2 large eggs1 cup sour cream1/4 cup heavy cream2 medium ripe bananas, mashed
    For the banana pudding layer:
    • 1 (3.4 oz) package instant banana pudding mix2 cups milk1/2 cup heavy cream
    For the crunch topping:
    • 1/2 cup Nilla wafer crumbs1/4 cup toasted coconut flakes (optional)1/2 cup mini marshmallows (optional)Whipped cream for topping (optional)
    Directions:
    1. Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.In a medium bowl, combine the Nilla wafer crumbs, melted butter, and sugar. Mix well and press into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating after each addition. Mix in the sour cream and heavy cream until combined. Finally, fold in the mashed bananas.Pour the cheesecake mixture over the cooled crust, spreading it evenly. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then, refrigerate for at least 4 hours or overnight.In a medium bowl, whisk the instant banana pudding mix with milk and heavy cream until thickened. Once the cheesecake has cooled and set, spread the banana pudding mixture over the cheesecake layer.In a small bowl, mix the Nilla wafer crumbs, toasted coconut flakes (if using), and mini marshmallows (if using) together for the crunch topping. Sprinkle this topping generously over the banana pudding layer.Optional: Top with whipped cream before serving for extra indulgence.
    Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including chill time)
    Kcal: 400 kcal | Servings: 10 servings

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