Description
Indulge in the perfect fusion of creamy cheesecake and classic banana pudding with this Banana Pudding Crunch Cheesecake recipe. A decadent dessert that combines the best of both worlds!
Ingredients
Scale
For the Crust:
- 2 cups vanilla wafer crumbs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant banana cream pudding mix
- 1 cup sour cream
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 bananas, sliced
- 1 cup crushed vanilla wafers
- Whipped cream for topping
Instructions
- Preheat oven and prepare crust: Preheat oven to 325°F. Mix vanilla wafer crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Prepare cheesecake batter: Beat cream cheese and sugar, add eggs one at a time, then add vanilla and banana pudding mix. Mix in sour cream and pour over crust.
- Bake and cool: Bake cheesecake until set, then cool in the oven. Refrigerate for at least 4 hours.
- Whip cream and assemble: Whip heavy cream with powdered sugar until stiff peaks form. Spread over cheesecake and top with bananas, wafers, and additional whipped cream.
- Serve: Chill cheesecake and enjoy!
Notes
- Add bananas just before serving to prevent browning.
- Store leftovers in the refrigerator for up to 3 days.
- Substitute graham crackers for vanilla wafers if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34 g
- Sodium: 310 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
