Banana Pudding Crunch Cheesecake Recipe
This Banana Pudding Crunch Cheesecake is a creamy, luscious dessert combining the rich texture of cheesecake with the sweet, fruity flavor of ripe bananas and a delightful crunchy topping of vanilla wafers and pecans. Perfect for banana lovers looking for an indulgent treat with a crunchy twist.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
For the Topping:
- 1 cup crushed vanilla wafers
- 1/4 cup chopped pecans
- 2 tbsp unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prevent sticking.
- Make the Crust: In a mixing bowl, combine crushed vanilla wafers, granulated sugar, and melted butter. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add Bananas and Other Ingredients: Mix in the mashed ripe bananas, eggs, vanilla extract, sour cream, and all-purpose flour into the cream cheese mixture. Continue beating until the mixture is well combined and creamy.
- Pour Filling Over Crust: Pour the cheesecake filling evenly over the crust in the springform pan, spreading it out smoothly.
- Make the Topping: In a small bowl, mix together crushed vanilla wafers, chopped pecans, and melted butter. Evenly sprinkle this crunchy topping over the cheesecake filling.
- Bake the Cheesecake: Place the springform pan on a baking sheet to catch any drips. Bake for 55-60 minutes, or until the edges are set but the center still jiggles slightly when shaken gently.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Chill Completely: Remove the cheesecake from the oven and let it cool fully at room temperature. Then refrigerate for at least 4 hours or preferably overnight to set completely.
- Serve: Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve chilled for the best flavor and texture.
Notes
- Use ripe bananas for maximum sweetness and flavor.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Press the crust firmly to ensure it holds together after baking.
- Baking with the springform pan on a baking sheet helps catch any drips and keeps your oven clean.
- Allowing the cheesecake to cool slowly in the oven helps prevent cracks.
- Chilling overnight is recommended for a firmer texture and better sliceability.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: banana cheesecake, banana pudding cheesecake, crunchy cheesecake, vanilla wafer crust, pecan topping, creamy banana dessert, baked cheesecake
