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Banana Pudding Crunch Cheesecake Recipe

Banana Pudding Crunch Cheesecake Recipe
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★★★★★

4.7 from 11 reviews

This Banana Pudding Crunch Cheesecake combines the creamy richness of classic cheesecake with the sweet, comforting flavor of ripe bananas and a delightful crunchy topping made from vanilla wafers and pecans. Perfect for dessert lovers seeking a smooth, fruity, and textured treat that’s sure to impress at any gathering.

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

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
  2. Make the Crust: In a mixing bowl, combine the crushed vanilla wafers, granulated sugar, and melted butter. Press this mixture evenly into the bottom of the greased springform pan, forming the crust base.
  3. Beat Cream Cheese and Sugar: In a separate bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy, free of lumps.
  4. Add Remaining Filling Ingredients: To the cream cheese mixture, add the mashed ripe bananas, eggs one at a time, vanilla extract, sour cream, and flour. Beat all ingredients together until they form a smooth, well-combined batter.
  5. Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan, spreading it out evenly with a spatula for a consistent layer.
  6. Prepare the Topping: In a small bowl, mix together the crushed vanilla wafers, chopped pecans, and melted butter. Sprinkle this topping mixture evenly over the cheesecake filling.
  7. Bake: Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 55 to 60 minutes. The edges should be set but the center should still jiggle slightly when gently shaken.
  8. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool there for 1 hour to prevent cracking and allow it to set gently.
  9. Chill: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavors.
  10. Serve: Once chilled, carefully run a knife around the edges and remove the springform pan sides. Slice the cheesecake and serve chilled for the best texture and taste.

Notes

  • Ensure the cream cheese is fully softened to avoid a lumpy filling.
  • Ripe bananas are key for sweetness and flavor; avoid overripe as they can make the batter watery.
  • Using a springform pan helps in easy removal of the cheesecake without damaging it.
  • Don’t overbake; a slightly jiggly center ensures creamy texture after chilling.
  • The optional pecans in the topping add a crunchy texture and nutty flavor enhancing the dessert.
  • Refrigerate properly to ensure the cheesecake slices cleanly.

Nutrition

Keywords: banana cheesecake, banana pudding cheesecake, crunchy cheesecake, vanilla wafer crust, pecan topping, creamy banana dessert

Find it online: https://victoriablair.com/banana-pudding-crunch-cheesecake-recipe/