Banana Pudding Crunch Cheesecake

Introduction

Banana Pudding Crunch Cheesecake is a delightful dessert that combines the creamy flavor of cheesecake with the beloved taste of banana pudding. This layered treat boasts a crunchy crust and a fluffy topping, making it a perfect dessert for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or just satisfying your sweet tooth, this cheesecake is sure to impress!

Why Make This Recipe

This recipe stands out because it brings together several classic flavors that people love. The graham cracker crust meets rich cheesecake, layered with banana pudding and topped with whipped cream. It’s a crowd-pleaser that is both easy to make and looks stunning when served. Plus, who can resist the combination of bananas and vanilla? This dessert will definitely earn you compliments!

How to Make Banana Pudding Crunch Cheesecake

Ingredients:

2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
2 ripe bananas, mashed
1/2 cup crushed vanilla wafers
2 boxes instant banana pudding mix
3 cups cold milk
2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
Sliced bananas for decoration
Crushed vanilla wafers for decoration

Directions:

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture into the base of the springform pan. Bake for 10 minutes, then let it cool.
Cheesecake: In a large bowl, beat the softened cream cheese until smooth. Add in sugar and mix well. Fold in the sour cream and vanilla extract. Add the eggs one at a time, mixing until incorporated. Stir in the mashed bananas and crushed vanilla wafers, then pour this mixture over the cooled crust.
Bake for 60-70 minutes or until set. Let the cheesecake cool in the oven with the door slightly open for 1 hour.
Pudding Layer: In a separate bowl, whisk together the banana pudding mix and cold milk until it thickens. Spread this mixture over the cooled cheesecake layer.
Chill in the fridge for at least 4 hours or overnight for the best results.
For the Whipped Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread this whipped cream over the banana pudding layer.
Finally, decorate with sliced bananas and crushed vanilla wafers. Serve and enjoy!

How to Serve Banana Pudding Crunch Cheesecake

Cut the cheesecake into slices and place them on individual dessert plates. You can add extra sliced bananas and crushed vanilla wafers on top for an appealing presentation. This dessert can be served cold, making it refreshing for warm days.

How to Store Banana Pudding Crunch Cheesecake

Store any leftovers in the refrigerator. Place the cheesecake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 3-4 days in the fridge.

Tips to Make Banana Pudding Crunch Cheesecake

Make sure your cream cheese is softened to room temperature for easy mixing.
Let the cheesecake cool gradually in the oven; this helps prevent cracks.
Use ripe bananas for a stronger banana flavor in the cheesecake.
If you want extra crunch, you can sprinkle more crushed vanilla wafers on top before serving.

Variation

You can switch up the flavors by using different pudding mixes, such as vanilla or chocolate, along with the bananas. Adding a layer of caramel or chocolate sauce before the whipped cream can create a delicious twist!

FAQs

1. Can I use homemade whipped cream instead of store-bought?
Yes! Homemade whipped cream is a great choice and can make your cheesecake even more special.

2. How long does it take to make this cheesecake?
The total time is approximately 6 hours, including baking time and chilling time. This makes it ideal for preparing ahead of a special occasion.

3. Can I freeze this cheesecake?
Yes, you can freeze it! Make sure to wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw it in the fridge before serving.