🍌 Dive into a symphony of flavors and textures with our Banana Pudding Crunch Cheesecake, a tantalizing dessert that combines the classic taste of banana pudding with the richness of creamy cheesecake and a delightful crunch. Indulge in this dessert masterpiece that’s sure to impress!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs 🍌
1/4 cup granulated sugar 🍌
6 tbsp unsalted butter, melted 🍌
1 cup vanilla wafer cookies, crushed 🍌
For the Cheesecake Filling:
24 oz cream cheese, softened 🍌
1 cup granulated sugar 🍌
3 large eggs, room temperature 🍌
1 tsp vanilla extract 🍌
1/4 cup sour cream 🍌
1/4 cup heavy cream 🍌
2 ripe bananas, mashed 🍌
For the Banana Pudding Layer:
1 box (3.4 oz) instant banana pudding mix 🍌
1 3/4 cups cold milk 🍌
1 cup whipped cream or whipped topping 🍌
For the Crunch Topping:
1 cup vanilla wafer cookies, crushed 🍌
1/2 cup chopped pecans or walnuts 🍌
2 tbsp unsalted butter, melted 🍌
Instructions:
For the Crust:
1️⃣ Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2️⃣ In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and crushed vanilla wafer cookies until well combined.
3️⃣ Press the mixture firmly into the bottom of the prepared springform pan.
4️⃣ Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
For the Cheesecake Filling:
1️⃣ In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
2️⃣ Add the eggs one at a time, beating well after each addition.
3️⃣ Stir in the vanilla extract, sour cream, heavy cream, and mashed bananas until fully incorporated.
4️⃣ Pour the filling over the cooled crust and smooth the top with a spatula.
For the Banana Pudding Layer:
1️⃣ In a mixing bowl, whisk together the instant banana pudding mix and cold milk until smooth and thickened.
2️⃣ Fold in the whipped cream or whipped topping until well combined.
3️⃣ Spread the banana pudding mixture evenly over the cheesecake filling.
For the Crunch Topping:
1️⃣ In a small bowl, combine the crushed vanilla wafer cookies, chopped pecans or walnuts, and melted butter until well mixed.
2️⃣ Sprinkle the crunch topping evenly over the banana pudding layer.
5️⃣ Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
6️⃣ Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
7️⃣ Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Indulge in the delightful harmony of flavors and textures with our Banana Pudding Crunch Cheesecake, a dessert masterpiece that’s sure to impress!
