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.
