Banana Pudding Crunch Cheesecake is a sensational, crowd-pleasing dessert that takes all the nostalgia and coziness of classic banana pudding and elevates it into a dreamy, creamy cheesecake with a jaw-dropping crunch on top. With its buttery vanilla wafer crust, ultra-smooth banana cheesecake filling, a luscious layer of banana pudding, and a playful, golden crunch topping, this showstopper is just the right kind of over-the-top. Every bite is pure joy—a bit creamy, a bit crunchy, always sweet and rich, with that unmistakable banana comfort. If you love a dessert that makes people close their eyes at the first bite, this is the banana pudding mashup you (and your friends) will talk about for weeks!
Ingredients You’ll Need
Each ingredient in Banana Pudding Crunch Cheesecake is thoughtful—not just for flavor, but for perfect texture and the nostalgic Southern charm that keeps everyone coming back for another slice. Here’s how every element plays its part in this layered masterpiece.
- Vanilla wafer crumbs (2 cups): The base for a classic, buttery Southern-style crust that anchors the whole cake.
- Granulated sugar (1/4 cup + 1 cup): Adds gentle sweetness to both the crust and the creamy cheesecake filling without overpowering the banana flavor.
- Unsalted butter (1/2 cup for crust + 1/4 cup for topping): Melts into the crust and crunch layers for rich, decadent moisture.
- Cream cheese (3 packages, 8 oz each, softened): The hero of the filling, creating velvety, tangy-sweet richness with every forkful.
- Sour cream (1/4 cup): Gives the cheesecake extra creaminess and a slightly tangy balance to the sweetness.
- Large eggs (3): Bind the filling together and help it set to that perfect, sliceable texture.
- Vanilla extract (2 teaspoons): Lifts all the other flavors and makes the whole cheesecake taste even more homemade.
- Mashed ripe bananas (1/2 cup): Natural banana flavor and creaminess that no extract could ever replace.
- Instant banana pudding mix (1 box, 3.4 oz): Brings that classic banana pudding vibe and adds an extra fluffy layer.
- Cold milk (1½ cups): Thickens the pudding to the perfect spreadable consistency.
- Crushed vanilla wafers (1 cup, for topping): Adds crisp, golden crunch and plenty of nostalgia up top.
- Crushed freeze-dried bananas (1/2 cup): Pops of real banana flavor and a satisfying crispness (don’t skip these for wow-factor!).
- Whipped cream, banana slices, extra wafer crumbles (for garnish, optional): Make the cheesecake look as inviting and irresistible as it tastes!
How to Make Banana Pudding Crunch Cheesecake
Step 1: Prepare the Vanilla Wafer Crust
Start by preheating your oven to 325°F and line or grease a 9-inch springform pan. In a bowl, mix the vanilla wafer crumbs, 1/4 cup sugar, and 1/2 cup melted unsalted butter. Use a fork to blend everything until it resembles moist sand. Press the mixture firmly and evenly into the bottom of the pan—it’s easiest to use the bottom of a measuring cup to get it just right. Bake for 10 minutes until set and lightly golden. Let it cool completely as you make the other layers.
Step 2: Create the Luscious Cream Cheese Filling
In a large mixing bowl, beat together the softened cream cheese and 1 cup of sugar until smooth and creamy—no lumps! Add the sour cream, mashed ripe bananas, and vanilla extract, mixing just until incorporated. The mashed bananas will make the filling extra moist and flavorful. Then, add the eggs one at a time, mixing gently after each addition. It’s fine if some egg remains visible; over-mixing can make your cheesecake dense. Pour this dreamy batter onto your cooled crust and smooth out the top with a spatula.
Step 3: Bake the Cheesecake to Perfection
Place the pan into your preheated oven and bake for 50–60 minutes. When it’s done, the center should still have the slightest jiggle—a sign it’s creamy, not overbaked. Turn off the oven, crack the door, and let your cheesecake cool right there for one hour so it sets perfectly and avoids cracks. Once it’s cooled slightly, refrigerated it for at least 4 hours (overnight is best!). This step melds all that banana flavor into the rich, tangy filling.
Step 4: Layer on the Classic Banana Pudding
After chilling, whip up that signature banana pudding layer. In a medium bowl, whisk the instant banana pudding mix with 1 ½ cups cold milk for about 2 minutes, until thickened but still spreadable. Dollop and gently smooth this luscious pudding right over your cheesecake, forming an irresistible, jiggly cloud of banana goodness.
Step 5: Add the Crunch Topping
Mix together 1 cup crushed vanilla wafers, 1/2 cup crushed freeze-dried bananas, and 1/4 cup melted butter in a bowl. Scatter this crunchy, buttery mixture evenly over your pudding layer. The result: layers of texture and flavor that truly define Banana Pudding Crunch Cheesecake and give it unbeatable appeal!
Step 6: Finish with Optional Garnishes
Right before serving, top your masterpiece with swirls of whipped cream, slices of fresh banana, and a sprinkle of extra vanilla wafer crumbles if you like. This makes the first impression as irresistible as the last bite.
How to Serve Banana Pudding Crunch Cheesecake
Garnishes
Finish your Banana Pudding Crunch Cheesecake with little dollops of whipped cream, freshly sliced bananas (just cut right before serving for freshness), and a shower of extra wafer crumbles. These simple touches not only make each slice look bakery-worthy but also add another layer of flavor and color to your spectacular dessert.
Side Dishes
Since Banana Pudding Crunch Cheesecake is sweet, rich, and totally satisfying, it loves to be paired with lighter, refreshing sides. Try offering fresh berries, lightly sweet iced tea, or even a scoop of vanilla bean ice cream on the side to complement the cheesecake’s richness. A tart raspberry sauce drizzled over the plate is another great way to balance the flavors!
Creative Ways to Present
You can serve this showstopper as a traditional cheesecake, but why not try something fun? Slice into bars and serve on a platter for easy snacking, or layer mini portions in jars for a party-perfect treat. Add a mini wafer and a swirl of whipped cream to each piece and watch guests’ eyes light up. However you serve it, Banana Pudding Crunch Cheesecake is guaranteed to steal the show!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), cover the cheesecake tightly with plastic wrap or an airtight lid, and store in the fridge for up to 4 days. The layers stay luscious, and the crunch topping holds up surprisingly well, especially if you sprinkle extra just before serving each slice.
Freezing
Banana Pudding Crunch Cheesecake can be frozen, but for best results, freeze the cheesecake (without pudding and crunch layers) tightly wrapped for up to 2 months. Thaw overnight in the fridge, then finish with the pudding and crunch topping before serving to keep the texture fresh and lively.
Reheating
Cheesecake is meant to be served chilled, so there’s usually no need to reheat. If you’ve frozen a slice, simply let it defrost in the refrigerator until fully thawed—no microwave required. For a room temp slice, set it out for 15–20 minutes before enjoying to soften the texture and enhance the flavors.
FAQs
Can I use homemade banana pudding instead of instant?
Absolutely! If you have a favorite homemade banana pudding recipe, feel free to use it here. Just make sure it thickens enough to spread as a distinct layer on top of the cheesecake.
How do I keep the cheesecake from cracking?
A water bath isn’t essential for this recipe, but letting the cheesecake cool slowly (first in the oven with the door cracked, then in the fridge) makes a huge difference. Also, don’t overmix the batter and be gentle with temperature changes—it’s all about patience!
Can I make Banana Pudding Crunch Cheesecake gluten free?
Definitely! Swap in your favorite gluten free vanilla wafer cookies and make sure your instant pudding is gluten free. The results are still absolutely delicious and no one will miss the gluten.
My crunch topping went soggy—what happened?
The secret to keeping the crunch topping crisp is to add it just before serving, especially if you’re preparing the cheesecake ahead of time. Moisture from the pudding can soften the topping if it sits overnight, but a fresh sprinkle brings back the magic.
Can I use low-fat cream cheese or sour cream?
Full-fat dairy makes the silkiest, richest cheesecake, but you can use low-fat in a pinch. Just know it might be a bit less creamy and a touch more delicate in texture.
Final Thoughts
If you’re looking for a dessert that truly wows, Banana Pudding Crunch Cheesecake is the one to try! It’s a celebration of southern comfort, fresh banana flavor, and bakery-style indulgence in every slice. Gather your favorite people and share this irresistible treat—they’ll beg you for the recipe every time.
Print
Banana Pudding Crunch Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern-American
- Diet: Vegetarian
Description
Indulge in the decadent and creamy layers of this Banana Pudding Crunch Cheesecake, a delightful fusion of classic banana pudding and rich cheesecake topped with a crunchy twist.
Ingredients
For the crust:
- 2 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup mashed ripe bananas
For the banana pudding layer:
- 1 (3.4 oz) box instant banana pudding mix
- 1½ cups cold milk
For the crunch topping:
- 1 cup crushed vanilla wafers
- 1/2 cup crushed freeze-dried bananas
- 1/4 cup melted butter
Optional garnish:
- Whipped cream
- Banana slices
- Extra wafer crumbles
Instructions
- Prepare the crust: Mix vanilla wafer crumbs, sugar, and melted butter. Press into a greased springform pan and bake.
- Make the cheesecake filling: Beat cream cheese and sugar, add sour cream, mashed bananas, vanilla, and eggs. Pour over crust and bake.
- Layer the banana pudding: Whisk pudding mix with milk until thickened, then spread over the chilled cheesecake.
- Add the crunch topping: Combine wafers, freeze-dried bananas, and butter. Sprinkle over the pudding layer.
- Garnish and serve: Top with whipped cream, banana slices, and crumbs before serving.
Notes
- For best results, chill the cheesecake overnight before serving.
- Use full-fat cream cheese and sour cream for a creamier texture.
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