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- 1 ½ cups graham cracker crumbs - ¼ cup unsalted butter, melted - 1 cup sugar, divided - 16 oz cream cheese, softened - 1 tsp vanilla extract - 1 cup sour cream - 3 large eggs - 2 ripe bananas, mashed - 1 cup whipped cream - 1 cup vanilla pudding mix - 1 ¾ cups milk - 1 cup crushed Nilla wafers (for crunch topping) - 1 small banana, sliced (for garnish) - Whipped cream (for serving)

Banana Pudding Crunch Cheesecake

Indulge in the ultimate dessert experience with this delicious Banana Pudding Crunch Cheesecake recipe! Combining creamy cheesecake, sweet banana flavor, and a crunchy Nilla wafer topping, it’s perfect for any occasion. This easy-to-follow recipe includes helpful tips and creative variations. Discover how to create a stunning dessert that will wow your friends and family. Click through to explore the full recipe and transform your dessert game!
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Ingredients
  

1 ½ cups graham cracker crumbs

¼ cup unsalted butter, melted

1 cup sugar, divided

16 oz cream cheese, softened

1 tsp vanilla extract

1 cup sour cream

3 large eggs

2 ripe bananas, mashed

1 cup whipped cream

1 cup vanilla pudding mix

1 ¾ cups milk

1 cup crushed Nilla wafers (for crunch topping)

1 small banana, sliced (for garnish)

Whipped cream (for serving)

Instructions
 

Preheat your oven to 325°F (163°C).

    In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form the crust layer. Bake for 10 minutes, then remove from the oven and let cool.

      In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

        Gradually add ¾ cup of sugar, continuing to mix until well combined.

          Mix in the vanilla extract and sour cream until smooth.

            Add the eggs one at a time, mixing well after each addition. Then fold in the mashed bananas.

              Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

                Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack open the oven door, allowing the cheesecake to cool slowly for about 1 hour.

                  While the cheesecake is cooling, prepare the vanilla pudding according to the package instructions by whisking together the pudding mix and milk until thickened.

                    Once the cheesecake has cooled, spread the thickened vanilla pudding over the top.

                      In a separate bowl, fold together the whipped cream with the remaining sugar (¼ cup) until light and fluffy. Spread the whipped cream mixture over the pudding layer.

                        Top with crushed Nilla wafers, sprinkling them generously over the whipped cream for a crunchy finish.

                          Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to set completely.

                            Just before serving, garnish with sliced bananas and a dollop of whipped cream on each slice.

                              Prep Time: 20 min | Total Time: 6 hours | Servings: 10-12 slices