Why You’ll Love This Recipe
Banana Pudding Crunch Cheesecake is the perfect blend of two beloved classics—banana pudding and cheesecake. This indulgent dessert brings together layers of smooth, creamy cheesecake, crunchy cookie or wafer topping, and the nostalgic flavor of bananas. It is a show-stopping treat that not only satisfies a sweet tooth but also evokes comfort and homestyle warmth. Whether served at family gatherings, holidays, or special occasions, this cheesecake adds a delightful twist to the dessert table. The combination of textures—velvety cheesecake filling, crisp cookie crunch, and banana essence—makes every bite unforgettable. With its balance of rich flavors and beautiful presentation, Banana Pudding Crunch Cheesecake is destined to be the centerpiece of your dessert spread.
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Banana Pudding Crunch Cheesecake: A Creamy Southern-Inspired Dessert
- Total Time: 5 hrs 30 mins (includes chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and creamy banana pudding crunch cheesecake featuring layers of smooth banana-flavored cheesecake, vanilla wafer crunch, and whipped topping for the ultimate dessert indulgence.
Ingredients
- 2 cups vanilla wafer cookies, crushed
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 (3.4 oz) package instant banana pudding mix
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 2 ripe bananas, sliced
- Whipped cream (for topping)
- Extra crushed vanilla wafers (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix crushed vanilla wafers with melted butter. Press mixture firmly into the bottom of the pan to form the crust. Set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed until just combined.
- Blend in sour cream and banana pudding mix until well incorporated.
- Pour batter into prepared crust and smooth the top.
- Bake for 55–65 minutes, or until the center is set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Remove from oven and refrigerate at least 4 hours or overnight.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form.
- Top cheesecake with whipped cream, banana slices, and crushed wafers.
- Slice and serve chilled.
Notes
- Make sure cream cheese is softened to avoid lumps in the filling.
- Refrigerating overnight enhances the banana flavor.
- Top with bananas just before serving to prevent browning.
- You can substitute graham crackers for the crust if preferred.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream Cheese – The base of any cheesecake, cream cheese gives the dessert its rich, velvety texture and slight tanginess that balances sweetness.
Bananas – Ripe bananas infuse natural sweetness and depth of flavor, enhancing the pudding-like essence of the cheesecake.
Vanilla Wafers – These cookies create the classic banana pudding feel while also contributing a crunchy layer that contrasts beautifully with the creamy filling.
Granulated Sugar – Adds necessary sweetness and helps balance the tart notes from the cream cheese.
Brown Sugar – Deepens the flavor profile with caramel-like undertones and enhances the crunch topping.
Eggs – Provide structure and stability, allowing the cheesecake to set properly while maintaining a smooth consistency.
Heavy Cream – Brings extra creaminess to the filling and helps achieve a silky finish in the batter.
Banana Pudding Mix – Infuses the unmistakable banana pudding flavor, tying the cheesecake to its Southern roots.
Butter – Melted butter binds the crust and topping together, ensuring a crisp yet buttery crunch.
Whipped Topping – Used for garnishing, this element adds a light, fluffy finish to contrast with the denser cheesecake layers.
Vanilla Extract – Enhances the overall flavor and complements both the cheesecake base and banana notes.
Directions
Start by preparing the crust. Crush the vanilla wafers into fine crumbs and mix them with melted butter and a little sugar. Press this mixture into the bottom of a springform pan, creating a firm crust. Set aside to chill while preparing the filling.
For the cheesecake batter, beat the cream cheese until smooth, then incorporate granulated sugar and banana pudding mix. Add eggs one at a time, blending well after each addition. Pour in heavy cream and vanilla extract, mixing until the batter is creamy and lump-free. Mash ripe bananas and fold them gently into the mixture.
Pour the cheesecake batter over the crust, smoothing the top with a spatula. Bake in a preheated oven using a water bath method to prevent cracks. Once baked, allow the cheesecake to cool completely before refrigerating for several hours or overnight.
Before serving, prepare the crunchy topping by combining crushed vanilla wafers with brown sugar and melted butter. Sprinkle this mixture generously over the cheesecake. Finish with whipped topping and banana slices for garnish. Slice and serve chilled for best results.
Servings and timing
This Banana Pudding Crunch Cheesecake serves 12 slices. Preparation takes about 25 minutes, baking requires 60–70 minutes, and chilling time is at least 6 hours or preferably overnight for the best texture.
Storage/reheating
Store leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid reheating, as cheesecake is best enjoyed chilled.
Variations and Customizations
Chocolate Drizzle – Add melted chocolate on top for a decadent twist.
Nut Crunch – Mix chopped pecans or walnuts into the topping for extra texture.
Caramel Swirl – Swirl caramel sauce into the cheesecake batter before baking for added richness.
Strawberry Layer – Incorporate a layer of fresh strawberries between the crust and filling for a fruity surprise.
Oreo Crust – Replace vanilla wafers with crushed Oreos for a chocolate-banana flavor profile.
Mini Cheesecakes – Bake the recipe in muffin tins for individually portioned desserts.
Whipped Cream Cheese Frosting – Replace whipped topping with a frosting layer for a more indulgent finish.
Coconut Topping – Toasted coconut flakes sprinkled on top create a tropical flair.
Banana Chips – Add banana chips as garnish for a crunchy decorative touch.
Sugar-Free Version – Use sugar substitutes and light cream cheese for a lighter variation without sacrificing flavor.
FAQs
Can I make this cheesecake ahead of time?
Yes, it is best made a day in advance to allow proper chilling.
Do I need a water bath for baking?
A water bath helps prevent cracks but is not strictly required.
Can I use instant banana pudding mix?
Yes, instant mix works well and blends smoothly with the batter.
How ripe should the bananas be?
Use ripe bananas with brown spots for the best flavor and sweetness.
Can I freeze this cheesecake?
Yes, wrap slices tightly and freeze for up to 2 months.
Conclusion
Banana Pudding Crunch Cheesecake is a rich, creamy, and nostalgic dessert that perfectly balances Southern tradition with modern indulgence. Combining the silky smoothness of cheesecake with the comforting flavors of banana pudding and the irresistible crunch of cookies, it is an impressive yet approachable recipe. Ideal for holidays, gatherings, or whenever you crave a special treat, this cheesecake guarantees to impress both in flavor and presentation. With endless customization options and its make-ahead convenience, it is a dessert worth returning to again and again.