Banana Pudding Crunch Cheesecake
Banana Pudding Crunch Cheesecake is a delightful fusion of two beloved desserts: creamy cheesecake and banana pudding, all topped with a delicious crunch. If you’re looking to impress guests or simply satisfy your sweet tooth, this decadent treat is the perfect choice. I’ve made this cheesecake for gatherings and family dinners, and every time, it garners praise and repeat requests. With its creamy texture, banana flavor, and crunchy topping, you’ll want to keep this recipe in your repertoire.
Why you’ll love this dish
There are countless reasons to whip up this extraordinary Banana Pudding Crunch Cheesecake. First, it’s a crowd-pleaser at any occasion, from family brunches to holiday gatherings. The combination of flavors and textures—smooth cheesecake, sweet bananas, and a crunchy topping—creates a dessert that captivates everyone’s taste buds. Plus, it’s relatively straightforward to make, even for beginner bakers. Not only is it a fantastic option for celebrating special moments, but it’s also a delightful way to repurpose overripe bananas.
Here’s what one satisfied baker had to say:
"This cheesecake is absolutely divine! I made it for a potluck, and it disappeared within minutes. Everyone kept asking for the recipe!"
The cooking process explained
Creating this luscious Banana Pudding Crunch Cheesecake is enjoyable and simple. You’ll begin by preparing the crust, followed by crafting the creamy filling that features ripe bananas. Finally, a crunchy topping elevates the dessert experience. Here’s a quick peek at the process:
- Prepare the crust and press it into a springform pan.
- Mix the cheesecake filling ingredients until smooth and pour it over the crust.
- Top with a crunchy mixture of crushed vanilla wafers and pecans.
- Bake until set, cool, chill, and serve!
What you’ll need
Before you start, gather these key ingredients to make your Banana Pudding Crunch Cheesecake:
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup crushed vanilla wafers (for topping)
- 1/4 cup chopped pecans
- 2 tbsp unsalted butter, melted
If you’re looking for substitutes, consider using gluten-free cookies for the crust or a plant-based cream cheese to cater to dietary restrictions.
Step-by-step instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine 1 1/2 cups of crushed vanilla wafers, 1/4 cup of sugar, and 1/4 cup of melted butter. Press this mixture evenly into the bottom of the prepared pan.
- In another bowl, beat 24 oz of softened cream cheese and 1 cup of sugar until smooth and creamy.
- Add the mashed bananas, 3 large eggs, 1 tsp of vanilla extract, 1/4 cup of sour cream, and 1/4 cup of flour to the cream cheese mixture. Beat until everything is well combined and creamy.
- Pour the creamy filling over the crust, spreading it out evenly.
- In a small bowl, mix together an additional 1 cup of crushed vanilla wafers, 1/4 cup of chopped pecans, and 2 tbsp of melted butter to create the topping. Sprinkle this evenly over the cheesecake filling.
- Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 55-60 minutes, or until the edges are set, and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside, with the door slightly ajar, for 1 hour.
- After this hour, remove it from the oven and let it cool completely. Refrigerate it for at least 4 hours or overnight.
- Once chilled, carefully remove it from the pan, slice, and serve!
Best ways to enjoy it
Serving your Banana Pudding Crunch Cheesecake can be as delightful as making it. Think about adding a dollop of freshly whipped cream on top for extra richness, or a drizzle of caramel sauce for a sweet contrast. This cheesecake pairs wonderfully with a cup of coffee or a glass of milk, making it perfect for an afternoon treat or after-dinner dessert. For an elegant presentation, serve each slice on a dessert plate, garnished with banana slices or toasted pecans.
Storage and reheating tips
To keep your Banana Pudding Crunch Cheesecake fresh, store it in an airtight container in the refrigerator. It is best enjoyed within 3-5 days, but you can freeze slices for longer storage—just wrap them well in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight or leave it at room temperature for about 30 minutes before serving.
Helpful cooking tips
For the best results, ensure that your cream cheese is fully softened—it should mix effortlessly with the sugar, preventing lumps. Mixing the cheesecake batter on low speed will help prevent too much air from getting in, which could lead to cracks during baking. If you want to go the extra mile, consider baking it a day ahead to let the flavors meld and develop fully.
Creative twists
This recipe is incredibly versatile. Feel free to experiment with flavors by incorporating peanut butter or chocolate into the filling for a different take on the classic. You can also swap out the chop for crushed pecans for walnuts or even mix in toffee bits for an additional crunch. If you’re gluten-free, use gluten-free cookies for the crust for inclusive enjoyment.
Your questions answered
-
How long does it take to prepare this cheesecake?
This cheesecake takes about 20-30 minutes to prepare, with an additional baking and cooling time, so expect the entire process to take a few hours, or overnight if chilling. -
Can I use different fruits?
Absolutely! This recipe works wonderfully with strawberries or raspberries. Just make sure to adjust the sweetness based on the fruit you choose. -
Is it safe to leave cheesecake out overnight?
For food safety, it’s best to keep the cheesecake refrigerated. Leaving it out for more than a few hours can spoil. -
Can I make this cheesecake ahead of time?
Yes! It’s perfect to make ahead of time and can be stored in the fridge for several days, making it an excellent choice for parties or events where you need a make-ahead dessert.
Banana Pudding Crunch Cheesecake
Ingredients
For the crust
- 1.5 cups 1 1/2 cups crushed vanilla wafers
- 0.25 cups 1/4 cup granulated sugar
- 0.25 cups 1/4 cup unsalted butter, melted
For the filling
- 24 oz 24 oz cream cheese, softened Ensure it's fully softened for best results.
- 1 cup 1 cup granulated sugar
- 3 pieces 3 ripe bananas, mashed
- 3 large 3 large eggs
- 1 tsp 1 tsp vanilla extract
- 0.25 cups 1/4 cup sour cream
- 0.25 cups 1/4 cup all-purpose flour
For the topping
- 1 cup 1 cup crushed vanilla wafers For topping.
- 0.25 cups 1/4 cup chopped pecans
- 2 tbsp 2 tbsp unsalted butter, melted
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the crushed vanilla wafers, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan.
- In another bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the mashed bananas, eggs, vanilla extract, sour cream, and flour to the cream cheese mixture. Beat until everything is well combined and creamy.
- Pour the creamy filling over the crust, spreading it out evenly.
- In a small bowl, mix together the crushed vanilla wafers, chopped pecans, and melted butter to create the topping.
- Sprinkle the topping evenly over the cheesecake filling.
- Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside, with the door slightly ajar, for 1 hour.
- After this hour, remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight.
- Once chilled, carefully remove from the pan, slice, and serve!
