Banana Pudding Crunch Cheesecake Recipe
This luscious Banana Pudding Crunch Cheesecake blends creamy cheesecake with the comforting sweetness of banana pudding and a delightful cookie crunch. Perfect for special occasions or when you crave a dreamy, Southern-style dessert.
Ingredients
- 2 cups vanilla wafer crumbs
- ½ cup melted butter
- 3 8 oz packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 3.4 oz package instant banana pudding mix
- 1 cup milk
- 2 ripe bananas sliced
- 1 cup whipped topping
- ½ cup crushed vanilla wafers for garnish
Instructions
- Preheat oven to 325°F (163°C).
- Mix wafer crumbs and melted butter; press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
- Blend in sour cream and vanilla; pour over crust.
- Bake 55–60 minutes until set; cool completely.
- Whisk pudding mix with milk until thick; fold in banana slices.
- Spread pudding mixture over cooled cheesecake.
- Top with whipped topping and sprinkle with crushed wafers.
- Chill 4+ hours before serving.
Notes
- Use ripe but firm bananas for best flavor and texture.
- For extra crunch, toast your vanilla wafer crumbs before making the crust.