Banana 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
Find it online: https://www.cookflash.com/banana-pudding-crunchy-cheesecake/