Banana Pudding Crunch Cheesecake – Creamy & Dreamy

Why You’ll Love This Recipe

This dessert is indulgent and layered with texture — creamy cheesecake filling infused with banana pudding, a crunchy crust (usually vanilla wafer or Nilla wafer based), soft banana pieces, and a sweet pudding topping or whipped cream. It hits all the notes: richness, sweetness, banana flavor, and crunch. Perfect for special occasions, potlucks, or anytime you want something more showy than a basic cheesecake. Also, many parts can be prepped ahead (crust, filling, pudding), making the final assembly relatively simple.

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Ingredients Breakdown

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Here are the ingredients and a short explanation of each:

• Cream cheese (full-fat, softened to room temperature) — This is the base of the cheesecake filling; gives it richness, body, and creaminess. A smoother texture comes when the cream cheese is fully softened.
• Granulated sugar — Sweetens the cheesecake and helps balance the banana and pudding flavors.
• Sour cream (or full-fat sour cream or similar dairy base, room-temperature) — Lightens and adds tang to the filling; helps prevent the cheesecake from being too dense.
• Eggs — Bind the cheesecake filling and help it set. Added one by one to prevent overmixing.
• Vanilla extract — Enhances all the flavors (banana, cream, vanilla pudding) and gives a more rounded, aromatic dessert.
• Bananas (ripe or roasted bananas, mashed or sliced) — Key to the banana pudding flavor. Ripe or lightly roasted bananas bring sweetness and a deeper banana flavor.
• Instant banana (or vanilla) pudding mix — Adds banana-pudding flavor (if using banana pudding mix), plus contributes to the creamy, custard-like texture. Note: use the instant kind, not cook-and-serve.
• Crust: Vanilla wafers / Nilla wafers (crushed), sugar, melted butter — This creates a crunchy, buttery base layer that nods to banana pudding’s vanilla wafer component. The crust gives contrast to smooth creamy filling.
• Topping / Crunch Elements — Often includes more crushed vanilla wafers, maybe whipped cream, pudding topping, banana slices. Provides texture & visual appeal.

Step-by-Step Cooking Instructions

Here’s how to assemble and bake the Banana Pudding Crunch Cheesecake:

1. Prepare & bake the crust
   • Crush vanilla wafers (Nilla wafers or similar) to fine crumbs.
   • Mix with sugar and melted butter until crumbs are evenly moist.
   • Press this mixture firmly into the bottom of a springform pan.
   • Bake the crust for about 10 minutes in a preheated oven (often ~ 325°F / ~163-165°C). Remove and let cool while you assemble filling.
2. Make the cheesecake filling
   • In a large bowl (or stand mixer), beat softened cream cheese until smooth. Add sugar and beat until well incorporated.
   • Mix in sour cream, mashed banana (if using mashed/roasted bananas), and vanilla extract.
   • Add in the instant pudding mix (dry), mixing on low just to combine.
   • Lightly beat the eggs in a separate bowl, then add them one at a time to the filling, mixing slowly and scraping the bowl sides so everything is well incorporated but not over-mixed.
3. Bake the cheesecake
   • Pour the cheesecake filling over the crust. If using banana slices inside, you could layer some banana slices over the crust or between filling layers.
   • Use a water bath (wrap the springform pan in foil to prevent leaks) or place the pan in a larger pan with hot water to help bake evenly and avoid cracks.
   • Bake until the edges are set but the center still has a slight jiggle. This might take ~ 70-80 minutes depending on oven and size.
4. Cool & chill
   • Once baking is done, turn the oven off and crack the door; let the cheesecake sit in the oven for about 1 hour to cool gradually.
   • Remove and let cool completely at room temperature.
   • Chill in refrigerator for several hours (often at least 4-6, ideally overnight) so it fully sets.
5. Add pudding / whipped cream topping
   • When cheesecake is fully chilled, prepare a layer of instant vanilla pudding (mix with cold milk) and spread gently over the top.
   • Top with whipped cream.
   • Garnish with banana slices and extra crushed vanilla wafers for the “crunch” component.

Servings and Timing

• Servings: Makes about 10-12 slices (when using a 9-inch springform pan).
• Prep time: ~ 20-30 minutes (crust + filling + prepping bananas)
• Bake time: ~ 1 hour 10-80 minutes depending on oven and pan size
• Cooling and chilling time: At least 4-6 hours, ideally overnight to ensure proper setting.
• Total time: ~ 6-8 hours (mostly waiting / chilling)

Variations and Customizations

Here are some ways to adapt or vary this dessert:

• Roast bananas instead of using raw mashed bananas to deepen the flavor.
• Use banana pudding mix instead of vanilla if you want more banana taste.
• Instead of vanilla wafers, use a different cookie crust (graham crackers, digestive biscuits, etc.).
• Add a layer of banana slices inside the filling or between layers for extra texture.
• Use flavored whipped cream (banana- or vanilla-infused) or add a drizzle of caramel.
• For a lighter version, reduce sugar somewhat or use part cream cheese / part ricotta, or use low-fat versions, but cheesecake texture may change.
• Make mini cheesecakes using muffin tins or smaller pans; adjust baking time accordingly.

FAQs

Can I use cook-and-serve pudding mix instead of instant?

No — it’s best to use instant pudding mix, as the dry mix stabilizes and adds flavor without needing to cook it separately. Cook-and-serve pudding will change texture and moisture content.

How do I avoid cracks on the cheesecake surface?

Use a water bath to bake. Also don’t overmix after adding eggs. Let ingredients come to room temperature. Cool slowly (first in oven with door cracked, then at room temperature).

What bananas should I use?

Very ripe bananas with brown spots give the sweetest flavor. If desired, roast them to caramelize sugars further before using.

How do I store leftovers?

Keep cheesecake covered in fridge. It stays good for 3-4 days. Toppings may get soggy over time, so best to add fresh banana slices / wafers just before serving.

Can I freeze this cheesecake?

Yes — once baked and fully chilled (without whipped cream topping or banana slices). Wrap well in plastic/foil and freeze. Thaw in fridge overnight. Add topping just before serving.

Is there a gluten-free option?

Yes — use gluten-free vanilla wafers or cookies for crust. Ensure all pudding mixes etc. are gluten-free.

Conclusion

Banana Pudding Crunch Cheesecake is a showstopping dessert that delivers creamy banana flavor, crunchy vanilla wafer texture, and all the richness of cheesecake. While it does take some time (especially chilling), much of that is passive. The payoff is worth it: a layered dessert with multiple textures and flavors in every bite. If you like, I can send you a printable recipe card with metric units so you can try it soon.

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