Craving something sweet and utterly irresistible? Look no further than this heavenly Banana Pudding Crunch Cheesecake! Combining the classic flavors of banana pudding with the decadence of cheesecake, this dessert is a guaranteed crowd-pleaser. Whether you’re hosting a dinner party or simply treating yourself, this recipe is sure to make your heart (and taste buds) sing with joy.
Why You’ll Love This Recipe:
Decadent Flavor Fusion: Indulge in the luscious combination of creamy cheesecake and the nostalgic sweetness of banana pudding.
Crunchy Graham Cracker Crust: The buttery graham cracker crust adds a delightful crunch to every bite, complementing the creamy filling perfectly.
Easy Preparation: Despite its gourmet appearance, this dessert is surprisingly simple to make, allowing you to impress your guests with minimal effort.
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
For the filling:
3 ripe bananas, mashed
24 oz cream cheese, softened
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
For the topping:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Crushed vanilla wafers for garnish
Sliced bananas for garnish
Directions:
Preheat Oven: Preheat the oven to 325°F (163°C).
Prepare Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes until lightly golden.
Make Filling: In a separate mixing bowl, beat together mashed bananas, softened cream cheese, and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
Bake Cheesecake: Pour the cheesecake filling over the pre-baked crust. Smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least 4 hours or overnight to set.
Prepare Topping: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Finish and Serve: Spread the whipped cream topping over the chilled cheesecake. Garnish with crushed vanilla wafers and sliced bananas for an extra touch of indulgence.
Recipe Notes:
For added flair, drizzle caramel sauce or chocolate ganache over the cheesecake before serving.
To prevent cracks in the cheesecake, avoid overmixing the batter and refrain from opening the oven door during baking.
Customize the garnishes to your preference by adding toasted coconut flakes or chopped nuts for additional texture and flavor.
Total Time:
Prep Time: 20 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 1 hour 25 minutes plus chilling
Satisfy your dessert cravings and treat yourself to the ultimate indulgence with this Banana Pudding Crunch Cheesecake recipe. Prepare to be transported to dessert heaven with every blissful bite!
Banana Pudding Crunch Cheesecake
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- For the crust:
1 1/2 cups 1 1/2 graham cracker crumbs
1/3 cup 1/3 melted butter
1/4 cup 1/4 sugar
- For the filling:
3 3 ripe bananas, mashed
24 oz 24 cream cheese, softened
1 cup 1 sugar
3 large 3 eggs
1 tsp 1 vanilla extract
1 cup 1 sour cream
- For the topping:
1 cup 1 heavy cream
2 tbsp 2 powdered sugar
1 tsp 1 vanilla extract
Crushed vanilla wafers for garnish
Sliced bananas for garnish
Directions
- Preheat Oven: Preheat the oven to 325°F (163°C).
- Prepare Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes until lightly golden.
- Make Filling: In a separate mixing bowl, beat together mashed bananas, softened cream cheese, and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Bake Cheesecake: Pour the cheesecake filling over the pre-baked crust. Smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least 4 hours or overnight to set.
- Prepare Topping: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Finish and Serve: Spread the whipped cream topping over the chilled cheesecake. Garnish with crushed vanilla wafers and sliced bananas for an extra touch of indulgence.
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