Description
A delicious and creamy Banana Pudding Crunch Cheesecake topped with whipped cream, bananas, and crushed vanilla wafers.
Ingredients
Scale
- Crust:
- 2 cups vanilla wafer crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
- Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 package 3.4 oz instant banana pudding mix
- ½ cup milk
- Topping:
- 2 cups whipped cream or whipped topping
- 2 bananas, sliced
- ½ cup crushed vanilla wafers
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix vanilla wafer crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract.
- In a separate bowl, whisk together banana pudding mix with milk until smooth, then fold into the cheesecake batter.
- Pour batter over the crust. Place pan in a water bath and bake for 50–60 minutes, until edges are set but center is slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then refrigerate at least 4 hours or overnight.
- Before serving, top with whipped cream, banana slices, and crushed vanilla wafers.
Notes
- For best results, refrigerate the cheesecake overnight.
- Ensure cream cheese is softened for easier mixing.
- Use ripe bananas for better flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Banana Pudding Crunch Cheesecake, cheesecake recipe, banana dessert