Description
A luscious banana pudding crunch cheesecake combining creamy cheesecake, layers of banana pudding, vanilla wafers, and a crunchy topping for the ultimate dessert experience.
Ingredients
- 2 cups vanilla wafer cookies, crushed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 medium ripe bananas, mashed
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
- 2 cups whipped topping
- 1 cup vanilla wafer cookies, coarsely crushed (for topping)
- 1/4 cup caramel sauce (optional, for drizzle)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix crushed vanilla wafers, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, sour cream, and mashed bananas until combined.
- Pour filling over crust and smooth the top.
- Bake for 50–60 minutes until the center is set but slightly jiggly. Turn off oven, crack door, and let cheesecake cool for 1 hour inside.
- Refrigerate for at least 4 hours or overnight.
- In a separate bowl, whisk pudding mix with cold milk until thickened. Fold in whipped topping.
- Spread banana pudding mixture over chilled cheesecake.
- Top with coarsely crushed vanilla wafers and drizzle with caramel sauce if desired.
- Slice and serve chilled.
Notes
- Make at least a day ahead for best flavor and texture.
- Top with fresh banana slices just before serving for extra freshness.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American