Banana Pudding Crunchy Cheesecake
There’s cheesecake, and then there’s Banana Pudding Crunchy Cheesecake—the ultimate creamy, crunchy, banana-filled dream that’s about to steal the show at your dessert table. Imagine smooth, velvety cheesecake, layers of banana pudding, a buttery crunchy crust, and the perfect balance of textures in every bite. This one’s a game-changer, trust me!
Why You’ll Love Banana Pudding Crunchy Cheesecake
Versatile
Perfect for family gatherings, holidays, or just because—who needs an excuse for cheesecake?
Budget-Friendly
Uses simple, everyday ingredients you probably already have in your pantry.
Quick and Easy
Easier than it looks! This no-fuss recipe comes together without any complicated steps.
Customizable
Want more crunch? More bananas? Make it your own with simple swaps!
Crowd-Pleasing
Cheesecake meets banana pudding—it’s a guaranteed hit for both kids and adults.
Ingredients
Ingredients in Banana Pudding Crunchy Cheesecake
This dessert is all about creamy, crunchy, and indulgent flavors!
Vanilla Wafers: Crushed into a buttery crust, bringing that classic banana pudding flavor.
Butter: Holds the crust together and adds richness.
Cream Cheese: The star of the show—rich, smooth, and tangy.
Sugar: Just the right amount of sweetness.
Vanilla Extract: Enhances the classic cheesecake flavor.
Eggs: Help set the cheesecake, making it smooth and creamy.
Banana Pudding Mix: Adds that iconic banana flavor to every bite.
Milk: Blends the pudding mix into a creamy layer.
Whipped Topping: Light, airy, and the perfect finish.
Caramel or Chocolate Drizzle: Optional, but adds a decadent touch!
Instructions
Preheat Your Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
Make the Crust
In a bowl, combine crushed vanilla wafers with melted butter. Press the mixture into the bottom of the pan to form a firm, even crust.
Prepare the Cheesecake Filling
In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, mixing just until combined. Pour the cheesecake mixture over the crust.
Bake to Perfection
Bake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour before transferring to the fridge.
Add the Banana Pudding Layer
In a separate bowl, whisk banana pudding mix with milk until thickened. Spread the pudding over the cooled cheesecake.
Top with Crunchy Goodness
Crush extra vanilla wafers and sprinkle them over the top for that satisfying crunch.
Chill & Serve
Refrigerate for at least 4 hours (or overnight) to let the flavors meld together. When ready to serve, top with whipped cream and caramel drizzle. Enjoy!
Nutrition Facts
Servings: 10 slices
Calories per serving: 400
Note: Nutrition values may vary based on ingredients used.
Preparation Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 4 hours
Total Time: 5 hours 10 minutes
How to Serve Banana Pudding Crunchy Cheesecake
This cheesecake is delicious on its own, but you can elevate it even more with:
- Fresh Banana Slices – For extra banana flavor.
- Whipped Cream – A light and airy finishing touch.
- Caramel Drizzle – Sweet and indulgent.
- Chocolate Sauce – Because chocolate + bananas = magic.
- Chopped Nuts – Adds crunch and contrast.
Additional Tips
Here’s how to get the best results every time:
- Use ripe bananas – For maximum banana flavor.
- Let the cheesecake cool slowly – This prevents cracking.
- Chill overnight – The flavors blend beautifully after a full night in the fridge.
- Don’t overmix the batter – Overbeating the eggs can make the cheesecake dense.
- Use a water bath – Helps prevent cracks in the cheesecake.
FAQ’s
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake actually tastes better the next day after chilling overnight.
2. Can I use a graham cracker crust instead of vanilla wafers?
Absolutely! Graham crackers work just as well, but vanilla wafers give it that classic banana pudding touch.
3. How do I prevent my cheesecake from cracking?
Bake the cheesecake in a water bath and let it cool gradually in the oven.
4. Can I use fresh bananas in the cheesecake filling?
Yes! Mashed bananas can be added to the filling, but they may change the texture slightly.
5. What if I don’t have a springform pan?
You can use a regular cake pan, but make sure to line it with parchment for easy removal.
6. How long does this cheesecake last?
Store it in the refrigerator for up to 5 days.
7. Can I freeze Banana Pudding Cheesecake?
Yes! Wrap individual slices and freeze for up to 3 months.
8. What can I substitute for banana pudding mix?
You can make a homemade banana custard with eggs, sugar, and milk if you prefer.
9. Can I use whipped cream instead of whipped topping?
Yes, just stabilize it with powdered sugar or gelatin so it holds up longer.
10. Can I make this without baking?
For a no-bake version, use whipped cream instead of eggs in the cheesecake filling and chill instead of baking.
Conclusion
If you love banana pudding and cheesecake, this Banana Pudding Crunchy Cheesecake is about to become your new favorite dessert. Creamy, crunchy, and packed with banana goodness, it’s the best of both worlds! Whether you make it for a special occasion or just to treat yourself, one thing’s for sure—it won’t last long!
PrintBanana Pudding Crunchy Cheesecake
This innovative dessert combines the luscious creaminess of cheesecake with the nostalgic flavors of banana pudding, topped with a satisfyingly crunchy layer. A buttery graham cracker crust, a tangy, smooth cheesecake filling enhanced with banana puree, and a rich banana pudding layer come together under a topping of toasted graham cracker crumbs and almonds for an unforgettable treat.
- Prep Time: 25 minutes
- Cook Time: 45–50 minutes (plus 8–10 minutes for crust)
- Total Time: About 5 hours 15 minutes (including chilling)
- Yield: 10–12 servings
- Category: Dessert / Cheesecake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
## For the Crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 2 tablespoons granulated sugar
## For the Cheesecake Filling:
– 16 oz (450g) cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup sour cream, at room temperature
– 1/4 cup banana puree (about 1 medium ripe banana, mashed)
– 1 teaspoon vanilla extract
## For the Banana Pudding Layer:
– 1 package (3.4 oz) instant vanilla pudding mix
– 2 cups cold milk
– 2 ripe bananas, sliced
## For the Crunchy Topping:
– 1 cup graham cracker crumbs
– 1/2 cup chopped toasted almonds
– 2 tablespoons unsalted butter, melted
– 2 tablespoons brown sugar
Instructions
### Prepare the Crust:
1. Preheat your oven to 325°F (163°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan.
3. Bake the crust for 8–10 minutes until set. Remove from the oven and let cool slightly.
### Make the Cheesecake Filling:
4. In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition. Then blend in sour cream, banana puree, and vanilla extract until fully incorporated.
6. Pour the cheesecake filling over the pre-baked crust, smoothing the top.
### Bake the Cheesecake:
7. Bake in the preheated oven for 45–50 minutes. The center should be slightly jiggly.
8. Remove from the oven and allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours (or overnight) until fully set.
### Prepare the Banana Pudding Layer:
9. In a medium bowl, whisk together the instant vanilla pudding mix with cold milk until it thickens (about 2 minutes). Gently fold in the sliced bananas.
10. Once the cheesecake is chilled, spread the banana pudding layer evenly over the top.
### Prepare the Crunchy Topping:
11. In a small bowl, mix together graham cracker crumbs, toasted almonds, melted butter, and brown sugar until well combined.
12. Sprinkle the crunchy topping evenly over the banana pudding layer.
### To Serve:
13. Slice the cheesecake into 10–12 pieces and serve chilled.
Notes
– For best results, ensure all dairy and eggs are at room temperature before mixing.
– The cheesecake can be baked a day ahead and kept refrigerated; add the pudding and crunchy topping just before serving.
– Feel free to adjust the sweetness of the topping by adding more or less brown sugar.
– This dessert is a wonderful make-ahead treat that combines a variety of textures and nostalgic flavors.
Nutrition
- Serving Size: 1 slice
- Calories: ~450 kcal
- Sugar: ~35 g
- Sodium: ~350 mg
- Fat: ~25 g
- Saturated Fat: ~12 g
- Trans Fat: 0g
- Carbohydrates: ~40 g
- Fiber: ~2 g
- Protein: ~7 g
- Cholesterol: ~110 mg
