Banana Pudding Crunch Cheesecake

Dive into a symphony of flavors and textures with our Banana Pudding Crunch Cheesecake, a tantalizing dessert that combines the classic taste of banana pudding with the richness of creamy cheesecake and a delightful crunch. Indulge in this dessert masterpiece that’s sure to impress!

INGREDIENTS:

For the Crust:
1 1/2 cups graham cracker crumbs 
1/4 cup granulated sugar 
6 tbsp unsalted butter, melted 
1 cup vanilla wafer cookies, crushed 
For the Cheesecake Filling:
24 oz cream cheese, softened 
1 cup granulated sugar 
3 large eggs, room temperature 
1 tsp vanilla extract 
1/4 cup sour cream 
1/4 cup heavy cream 
2 ripe bananas, mashed 
For the Banana Pudding Layer:
1 box (3.4 oz) instant banana pudding mix 
1 3/4 cups cold milk 
1 cup whipped cream or whipped topping 
For the Crunch Topping:
1 cup vanilla wafer cookies, crushed 
1/2 cup chopped pecans or walnuts 
2 tbsp unsalted butter, melted

DIRECTIONS:

For the Crust:
 Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
 In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and crushed vanilla wafer cookies until well combined.
 Press the mixture firmly into the bottom of the prepared springform pan.
 Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
For the Cheesecake Filling:
 In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
 Add the eggs one at a time, beating well after each addition.
 Stir in the vanilla extract, sour cream, heavy cream, and mashed bananas until fully incorporated.
 Pour the filling over the cooled crust and smooth the top with a spatula.
For the Banana Pudding Layer:
 In a mixing bowl, whisk together the instant banana pudding mix and cold milk until smooth and thickened.
 Fold in the whipped cream or whipped topping until well combined.
 Spread the banana pudding mixture evenly over the cheesecake filling.
For the Crunch Topping:
 In a small bowl, combine the crushed vanilla wafer cookies, chopped pecans or walnuts, and melted butter until well mixed.
 Sprinkle the crunch topping evenly over the banana pudding layer.
 Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
 Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
 Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Indulge in the delightful harmony of flavors and textures with our Banana Pudding Crunch Cheesecake, a dessert masterpiece that’s sure to impress!