Go Back
- 1 ½ cups vanilla wafer crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar

Banana Pudding Crunch Cheesecake

Indulge in the ultimate dessert experience with this Banana Pudding Crunch Cheesecake! Combining a rich cheesecake base, layers of creamy banana pudding, and a crunchy topping, this delightful treat is perfect for impressing guests or satisfying your sweet tooth. With simple ingredients and easy steps, you'll create a dessert that's both beautiful and delicious. Click to discover the full recipe and start baking this mouthwatering cheesecake today!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups vanilla wafer crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

2 ripe bananas, mashed

1 teaspoon lemon juice

For the banana pudding layer:

1 box (3.4 oz) instant vanilla pudding mix

2 cups milk

1 teaspoon vanilla extract

For the crunch topping:

1 cup crushed vanilla wafers

½ cup chopped pecans or walnuts

2 tablespoons melted butter

Instructions
 

Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together with a hand mixer until smooth. Add the vanilla extract and blend until incorporated. Then add the eggs one at a time, mixing well after each addition. Finally, fold in the mashed bananas and lemon juice to complete the filling.

      Combine and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Spread it evenly with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.

        Prepare the banana pudding layer: While the cheesecake is cooling, whisk together the instant vanilla pudding mix and milk in a separate bowl. Stir in the vanilla extract, and let it sit for about 5 minutes until it thickens.

          Layer the banana pudding: Once the cheesecake has cooled to room temperature, spread the banana pudding mixture evenly over the top of the cheesecake layer.

            Make the crunch topping: In a small bowl, mix together the crushed vanilla wafers, chopped nuts, and melted butter until well combined. Sprinkle this mixture over the layer of banana pudding.

              Chill before serving: Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the layers to set.

                Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into pieces and serve chilled. Enjoy the rich layers of cheesecake, banana pudding, and crunchy topping!

                  Prep Time: 30 minutes | Total Time: 6-7 hours | Servings: 12