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Banana Pudding Crunch Cheesecake

A delightful dessert combining cheesecake and banana pudding with a crunchy crust and fresh toppings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Provides classic crunch.
  • 0.25 cups sugar Sweetens the crust.
  • 6 tbsp unsalted butter, melted Helps bind the crust.
  • 1 cup crushed vanilla wafer cookies Adds extra flavor and texture.
For the cheesecake filling
  • 3 packages cream cheese, softened Makes the cheesecake creamy.
  • 1 cup sugar Sweetens the cheesecake.
  • 1 tsp vanilla extract Enhances flavor.
  • 3 large eggs Binds ingredients.
  • 1 cup sour cream Adds texture.
  • 1 tsp banana extract (optional) Intensifies flavor.
  • 2 ripe bananas, mashed Adds sweetness.
For topping
  • 2 ripe bananas, sliced For topping.
  • 1 cup whipped cream For topping.
  • 1 cup crushed vanilla wafer cookies (for topping) Adds extra crunch.
  • 0.25 cups caramel sauce (optional) For added sweetness.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and grease and line a 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well-coated. Press this mixture firmly into the bottom of the prepared springform pan.
  3. Add the crushed vanilla wafers and mix lightly. Bake for 8-10 minutes, then remove from the oven and let cool.
Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the vanilla extract and banana extract (if using), mixing until combined.
  3. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Gently stir in the sour cream and mashed bananas until all ingredients are well-blended.
Assembly
  1. Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
  2. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
  3. Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for one hour.
Chill
  1. After the hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Serving
  1. Just before serving, top the cheesecake with sliced bananas, a dollop of whipped cream, and crushed vanilla wafer cookies.
  2. Drizzle with caramel sauce if desired, slice, serve, and enjoy!

Notes

Use room temperature ingredients for best results. Consider adding chocolate chips or a layer of banana pudding for variations.